Keto Mongolian Beef
This keto-friendly Mongolian beef tastes just like takeout but with only 5g net carbs per serving. Ready in 25 minutes with simple ingredient swaps that deliver authentic flavor without the sugar and carbs.
Ingredients
For the Sauce
- 1 tablespoon avocado oil for cooking the sauce
- 2 teaspoons fresh ginger minced
- 1 tablespoon fresh garlic minced (about 3-4 cloves)
- 1/2 cup soy sauce low sodium preferred, or coconut aminos
- 1/2 cup water
- 3/4 cup sugar-free sweetener granulated erythritol blend works best
- 1/4 teaspoon red pepper flakes adjust based on heat preference
- 1/4 teaspoon xanthan gum essential for sauce thickening
For the Beef
- 1 1/2 pounds flank or flatiron steak sliced thin against the grain
- 1 tablespoon avocado oil for cooking the beef
For Garnish
- 5 green onions cut diagonally into 2-inch pieces
Instructions
Build the Sauce
- Heat avocado oil in a medium saucepan over medium heat.
- Add ginger, garlic, and red pepper flakes. Stir constantly for 30 seconds until fragrant. Watch the garlic carefully to prevent browning.
- Pour in soy sauce, water, and sweetener. Whisk everything together.
- Increase heat and bring to a rolling boil, then reduce to a simmer.
- Let simmer for 5 minutes until sauce thickens slightly and reduces. Transfer sauce to a bowl and set aside.
Cook the Beef
- Slice steak against the grain into 1/4-inch strips at a 45-degree angle. Cut long strips in half for bite-sized pieces.
- Heat a skillet over medium-high heat. Add avocado oil.
- Working in batches to avoid overcrowding, place beef strips in a single layer. Cook for 2-3 minutes without stirring until browned.
- Flip each piece and cook another 1-2 minutes. Remove to a plate and repeat with remaining beef.
Combine and Finish
- Reduce heat to medium. Return all cooked beef to the skillet.
- Pour reserved sauce over the beef. Sprinkle xanthan gum directly into the sauce while stirring constantly to prevent clumping.
- Continue stirring for 2-3 minutes until sauce becomes thick and glossy, coating every piece of beef.
- Add green onions and toss to combine. Remove from heat immediately.
- Serve over cauliflower rice, zucchini noodles, or shirataki noodles.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days. Flavors deepen overnight. Reheat in a skillet over medium heat with a splash of water, or microwave.
Freezer-Friendly: Make double batches and freeze for up to 3 months. Add everything except green onions to a freezer bag, lay flat, and freeze. Thaw overnight and cook as normal.
Substitutions: If you can't find flank or flatiron steak, use sirloin, skirt steak, or ribeye. For xanthan gum, you can use arrowroot powder mixed with cold water (adds a few carbs) or let the sauce reduce longer naturally.
Sweetener Options: Most granulated keto sweeteners work. Avoid liquid sweeteners as they affect sauce consistency. If using monk fruit alone, reduce amount by one-third as it's sweeter than erythritol.
Soy Sauce vs Coconut Aminos: Soy sauce has 0g carbs per tablespoon; coconut aminos have 1g. Choose based on your dietary needs (gluten-free, soy-free) and carb targets.