Hey there! This Mongolian Beef is perfect for satisfying your takeout cravings! It’s super easy to make and there are keto options listed below You don’t need PF Changs takeout!
HERE’S THE INGREDIENTS TO MAKE THIS AMAZING EASY Keto Mongolian Beef:
2.5 LBS of Flank Steak, sliced thin
1/2 c Cornstarch- or other keto alternatives for fewer carbs. See below.
A Drizzle of Olive Oil
1 c Low Sodium Gluten Free Soy Sauce or Coconut Aminos
1/2 – 3/4 c Coconut Sugar, Brown Sugar or Brown Swerve or your favorite Keto sweetener.
1/3 c Water
2 TSP Ginger
4 cloves of Garlic
Pinch of Red Pepper Flakes
Green Onions for garnish
Here’s how to make this recipe:
Slice your steak into thin strips. Cut against the grain.
Put the steak in a bowl.
Add cornstarch or alternative.
Use your hands to evenly coat the steak.
Heat a Wok or large skillet to high heat, add the Oil.
Once heated, add the Steak but don’t overcrowd them. Cook on each side for ~1 minute until edges are brown.
Remove the Steak and set it aside.
In a small bowl, mix Soy Sauce, Coconut Sugar, Water, Ginger, Red Pepper Flakes, and Garlic.
Pour the sauce into the skillet and bring to a boil.
Add steak to the sauce and allow the sauce to thicken. Stir so it doesn’t burn.
Toss with Green Onions.
What’s the difference between Mongolian Beef and Szechuan Beef?
Szechuan comes from Southwest China, commonly made with garlic, chili peppers, and Szechuan peppercorns. It’s super spicy. Mongolian Beef is not spicy, stir-fried, and known more for the fresh veggies added to it. You can read more about the differences here.
I served this Mongolian Beef with cauliflower rice to keep the carbs lower. You can serve it with your favorite sides such as steamed rice, fried rice, or noodles. If you want lower carb noodles, I like Palmini!
Where does Mongolian Beef originate from? It was based on a dish in Taiwan but Mongolian Beef has adapted into a prominent menu item for American Chinese restaurants. You can add more vegetables to this recipe if you like, however, we like it with just green onions to garnish it.
What can I use instead of cornstarch to lower the carbs? You have the option to omit it entirely. This will result in less thick of a sauce but it will still be delicious!
You can use Xanthan gum to coat the beef and thicken the sauce if you like.
There are 7 grams of Carbs per 1 TBSP of Cornstarch. You could also just use less cornstarch however, this will result in a runnier sauce. It will still be delicious!
PIN it NOW and make it later!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE INSTANT POT TERIYAKI BEEF- in case you want options for your homemade Chinese takeout.
INSIDE OUT EGG ROLLS (Gluten Free!)-a classic takeout side order.
GLUTEN FREE LOW CARB CRAB CAKES– to go with your homemade copy cat PF Changs takeout order!
Gluten Free Bacon and Pineapple Fried Rice– Yes Please!
HERE's the Video:
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
This Mongolian Beef has keto options and is the perfect dish to satisfy your take-out cravings!
© Michelle Bock
I hope you love this easy gluten free keto Mongolian Beef as much as we do!
Best Wishes for Gluten-Free Dishes!
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