Keto Mongolian Beef
Quick and easy keto Mongolian beef with tender sliced steak in a sweet-savory sauce. Ready in 25 minutes with just 2g net carbs per serving. Perfect for weeknight dinners and meal prep.
Ingredients
- 1 1/2 lbs flank or sirloin steak 680.39 g, partially frozen for easier slicing
- 1/3 cup Swerve Brown 60.67 g
- 2 tbsp allulose optional
- 1/4 cup water 59.15 g
- 1/4 cup tamari or soy sauce 58 g
- 2 tbsp sesame oil toasted variety
- 2 cloves garlic minced
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
- 1/2 tsp glucomannan powder or 1/4 tsp xanthan gum
- 2 green onions chopped
- Sesame seeds for sprinkling
Instructions
- Prepare the beef: Place steak in freezer for 30 minutes until firm but not frozen solid. Slice as thinly as possible against the grain into quarter-inch strips.
- Make the sauce: In a medium bowl, whisk together Swerve Brown, allulose, water, tamari, and sesame oil until sweetener dissolves. Add garlic, ginger, and red pepper flakes. Stir well and set aside.
- Sear the beef: Heat a large skillet or wok over medium-high heat. Add beef in a single layer (work in batches if needed). Cook for 2 minutes without moving, then flip and cook another 1-2 minutes until mostly done but slightly pink.
- Add the sauce: Pour sauce over the beef. Stir to combine. Let simmer for 3 minutes, stirring occasionally, until sauce reduces and thickens slightly.
- Thicken the sauce: Scoop out a few tablespoons of sauce into a small bowl. Sprinkle glucomannan powder over it and whisk vigorously to prevent clumps. Pour mixture back into the pan and stir for 1 minute until sauce becomes glossy and coats the beef.
- Finish and serve: Remove from heat. Garnish with chopped green onions and sesame seeds. Serve immediately over cauliflower rice, shirataki noodles, or zucchini noodles.
Notes
Beef Selection: Flank steak slices easily and stays tender. Sirloin works well too. Avoid super lean cuts as they become tough.
Sweetener Options: Swerve Brown provides molasses-like sweetness. Allulose is optional but improves texture and authenticity.
Sauce Alternatives: Use coconut aminos for soy-free option. Always use toasted sesame oil for best flavor.
Thickener Tips: Mix glucomannan with liquid first to prevent clumps. Xanthan gum works but use half the amount. Can also skip thickener and let sauce reduce naturally.
Slow Cooker Method: Add sliced beef and sauce to slow cooker. Cook on low 4-6 hours or high 2-3 hours. Add glucomannan in last 30 minutes.
Instant Pot Method: Sauté beef first. Omit water from sauce. Cook on manual high pressure for 10 minutes. Quick release. Thicken with glucomannan using sauté mode.
Storage: Store in airtight container in fridge for up to 4 days. Freezes well for 2 months. Reheat gently, adding splash of water if sauce is too thick.
Net Carbs: Approximately 2g net carbs per serving.
Sweetener Options: Swerve Brown provides molasses-like sweetness. Allulose is optional but improves texture and authenticity.
Sauce Alternatives: Use coconut aminos for soy-free option. Always use toasted sesame oil for best flavor.
Thickener Tips: Mix glucomannan with liquid first to prevent clumps. Xanthan gum works but use half the amount. Can also skip thickener and let sauce reduce naturally.
Slow Cooker Method: Add sliced beef and sauce to slow cooker. Cook on low 4-6 hours or high 2-3 hours. Add glucomannan in last 30 minutes.
Instant Pot Method: Sauté beef first. Omit water from sauce. Cook on manual high pressure for 10 minutes. Quick release. Thicken with glucomannan using sauté mode.
Storage: Store in airtight container in fridge for up to 4 days. Freezes well for 2 months. Reheat gently, adding splash of water if sauce is too thick.
Net Carbs: Approximately 2g net carbs per serving.