Keto Mongolian Beef: A Low-Carb Twist on Your Favorite Chinese Takeout

There’s something magical about that sweet-savory combination of traditional Mongolian beef that keeps us coming back for more. As someone who’s been on a keto journey for years, I’ve perfected this low-carb version that captures all those beloved flavors without the sugar and carbs. Today, I’m excited to share my keto-friendly Mongolian beef recipe that’s sure to satisfy your Chinese takeout cravings while keeping you in ketosis.

What Makes This Dish Special?

Traditional Mongolian beef is typically loaded with sugar and cornstarch, making it a no-go for keto dieters. My version maintains that gorgeous glazed sauce and tender meat you love, but uses keto-friendly substitutes that keep the carbs low while maximizing flavor. The best part? Even your non-keto family members won’t notice the difference!

Nutritional Information

Serving Size: 6 oz (170g)

Kitchen Equipment Needed

• Large wok or heavy-bottom skillet
• Sharp knife
• Cutting board
• Small mixing bowl for sauce
• Medium bowl for marinating
• Measuring spoons and cups
• Kitchen tongs
• Paper towels

Ingredients

For the Beef:

• 2 lbs flank steak, sliced against the grain
• 2 tablespoons avocado oil
• 1 tablespoon sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon almond flour
• 1 teaspoon xanthan gum

For the Sauce:

• 1/3 cup coconut aminos
• 2 tablespoons brown sugar substitute (I use Swerve)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/2 cup beef broth
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon black pepper

For Garnish:

• 4 green onions, sliced
• 1 tablespoon sesame seeds
• Red pepper flakes (optional)

Step-by-Step Instructions

Preparation (15 minutes):

1. Begin by slicing your flank steak against the grain into thin strips, approximately 1/4 inch thick. Pro tip: Partially freezing the meat for 30 minutes makes it easier to slice thinly.
2. In a medium bowl, combine the sliced beef with:

• 2 tablespoons coconut aminos
• 1 tablespoon almond flour
• 1 teaspoon xanthan gum
  Mix well and let marinate for at least 30 minutes.

1. Meanwhile, prepare the sauce by combining in a small bowl:

• Coconut aminos
• Brown sugar substitute
• Minced garlic
• Grated ginger
• Sesame oil
• Beef broth
• Xanthan gum
  Whisk until well combined and set aside.

Cooking Process (15 minutes):

1. Heat avocado oil in your wok or large skillet over medium-high heat until shimmering.
2. Working in batches (about 3-4), cook the marinated beef for 2-3 minutes per side until browned. Don’t overcrowd the pan – this ensures proper browning instead of steaming.
3. Remove cooked beef to a plate lined with paper towels.
4. Once all beef is cooked, lower heat to medium and add the sauce mixture to the pan.
5. Simmer sauce for 2-3 minutes until it starts to thicken.
6. Return beef to the pan and toss to coat evenly with the sauce.
7. Cook for an additional 2-3 minutes until everything is heated through and the sauce has reached your desired consistency.

Serving Suggestions

My favorite ways to serve this keto Mongolian beef include:

• Over cauliflower rice
• Alongside stir-fried broccoli
• With zucchini noodles (zoodles)
• On a bed of shirataki noodles
• With a side of Asian-inspired coleslaw

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I recommend using a skillet over medium heat to maintain the meat’s texture. You can add a splash of beef broth if needed to refresh the sauce.

Recipe Variations

• Spicy Version: Add 1-2 tablespoons of chili garlic sauce to the sauce mixture
• Vegetable-Loaded: Include mushrooms, bell peppers, or snap peas
• Extra Umami: Add 1 tablespoon of fish sauce to the sauce mixture
• Chicken Alternative: Substitute chicken breast for beef (adjust cooking time accordingly)

Tips for Success

1. Don’t skip the marinating step – it helps tenderize the meat and adds flavor.
2. Make sure your pan is very hot before adding the meat to achieve proper browning.
3. Double the sauce recipe if you like extra sauce for your sides.
4. Pat the meat dry with paper towels before cooking to ensure better browning.
5. Let the meat rest at room temperature for 20 minutes before cooking for more even cooking.

Common Questions and Answers

Q: Can I use a different cut of beef?
A: Yes, you can use ribeye or sirloin, but flank steak provides the best texture and value for this dish.

Q: Why is my sauce not thickening?
A: Make sure to whisk the xanthan gum thoroughly and give it time to activate. The sauce will continue to thicken as it cools.

Q: How can I make this dish less sweet?
A: Simply reduce the amount of brown sugar substitute or omit it entirely for a more savory version.

Q: Can I freeze this dish?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain the texture.

Q: Is this recipe dairy-free?
A: Yes, this recipe is completely dairy-free while remaining keto-friendly.

Troubleshooting

If you’re experiencing any of these common issues, here’s how to fix them:

Remember, the key to perfect keto Mongolian beef lies in the preparation and attention to detail during cooking. Don’t rush the process, and you’ll be rewarded with a dish that rivals any restaurant version – minus the carbs!