Easy 20-Minute Keto Mongolian Beef

Craving that rich, savory-sweet flavor of Mongolian beef but want to keep it healthy and low-carb? This easy skillet recipe delivers all the classic taste you love, made completely keto-friendly and ready in just 20 minutes flat. You’ll be amazed at how simple it is to create this better-than-takeout favorite right in your own kitchen, with tender beef coated in a glossy, irresistible sauce.

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Prep Time: 10 mins
Total Time: 20 mins
Servings: 4

Ingredients:

For the Mongolian Beef:

• 1.5 lbs Flank Steak or Sirloin Steak, sliced thinly against the grain
• 2 tbsp Avocado Oil, divided
• 4 cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated
• 4 Green Onions, thinly sliced (greens and whites separated)

For the Keto Mongolian Sauce:

• 1/2 cup Coconut Aminos or Tamari
• 1/4 cup Water
• 3 tbsp Keto Brown Sweetener (like monk fruit or erythritol)
• 1 tsp Toasted Sesame Oil
• 1/2 tsp Xanthan Gum

Instructions:

1. Prepare the Beef and Sauce: If you haven’t already, slice the steak very thinly against the grain. In a small bowl, whisk together all the sauce ingredients: coconut aminos, water, keto brown sweetener, sesame oil, and xanthan gum. Set aside.
2. Sear the Beef: Heat 1 tbsp of avocado oil in a large cast-iron skillet or wok over high heat. Once the oil is shimmering, add half of the beef in a single layer. Cook for 1-2 minutes per side until nicely browned but not overcooked. Transfer the seared beef to a plate and repeat with the remaining 1 tbsp of oil and beef.
3. Sauté the Aromatics: Reduce the heat to medium. Add the white parts of the green onions to the skillet and cook for 1 minute until softened. Add the minced garlic and grated ginger, cooking for another 30-45 seconds until fragrant.
4. Create the Sauce: Give the sauce mixture another quick whisk and pour it into the hot skillet. Bring it to a simmer, stirring constantly. It will thicken into a glossy sauce in about 1-2 minutes.
5. Combine and Finish: Return the seared beef to the skillet. Toss everything together to coat the beef completely in the delicious, bubbling sauce.
6. Garnish and Serve: Remove the skillet from the heat. Stir in most of the green parts of the green onions, reserving some for garnish. Serve immediately over cauliflower rice or with a side of steamed broccoli.

Recipe Notes:

• The Secret to Tender Beef: For super thin slices, place the steak in the freezer for 20-30 minutes before slicing. This firms up the meat, making it much easier to cut against the grain.
• Thickening with Xanthan Gum: A little xanthan gum goes a long way. Whisking it into the cold liquid ingredients before heating prevents clumping and ensures a smooth, glossy sauce.
• Don’t Crowd the Pan: Searing the beef in batches is key to getting a good brown crust. If you add it all at once, the beef will steam instead of sear, resulting in a tougher texture.
• Keto Serving Suggestions: This Mongolian beef is incredible served over fluffy cauliflower rice, zucchini noodles, or alongside steamed broccoli or asparagus to soak up all that amazing sauce.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the beef’s tenderness.

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And there you have it – a mouthwatering Keto Mongolian Beef that’s faster, healthier, and more delicious than takeout. This recipe is sure to become a weeknight staple for its incredible flavor and speed. Enjoy every savory bite!

Estimated Nutritional Information (per serving)

Calories: 420; Net Carbs: 5g; Protein: 38g; Fat: 26g. 

Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.