Keto Mongolian Beef

Name: Keto Mongolian Beef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 serving
Ingredients: 1 lb flat iron steak; salt and black pepper; 2 tablespoon light olive oil; 1 tablespoon fresh ginger; 3 cloves garlic; ¼ teaspoon red pepper flakes; ⅓ cup tamari; ¼ cup water; 2 tablespoon brown erythritol; 1 red bell pepper; 2 large spring onions; ½ teaspoon toasted sesame seeds; drizzle of toasted sesame oil

User Reviews

4.8

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
3
Calories
359 kcal
Course
Main Course
Cuisine
Chinese, American

Keto Mongolian Beef

Raiden Walker

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My keto friendly version of Mongolian beef is an easy low carb dinner that takes just 20 minutes to make. My recipe has the same sweet, spicy and umami flavours we all love about this Chinese take-out favourite, with only 5g net carbs. I am convinced that it tastes better than the original!

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Ingredients

Servings

1 lb flat iron steak or flank steak or sirloin, fat removed, 450g
salt and black pepper
2 tablespoon light olive oil or avocado oil, for frying

Sauce

1 tablespoon fresh ginger minced
3 cloves garlic minced
¼ teaspoon red pepper flakes or chili flakes
⅓ cup tamari or medium soy sauce or coconut aminos, 80ml
¼ cup water 60ml
2 tablespoon brown erythritol or more, to taste
1 red bell pepper sliced (110g)

To Serve

2 large spring onions finely sliced (50g)
½ teaspoon toasted sesame seeds
drizzle of toasted sesame oil optional

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Instructions

Cut the steak against the grain into ½ cm thin slices. This is easiest if the meat is half-frozen (**see recipe notes). Season the beef strips with salt and pepper.
Heat oil in a large wok or large frying pan until very hot. This ensures a good sear. Fry the sliced beef for 4 minutes, undisturbed before turning and cooking for 1 - 2 more minutes until just cooked through. You may need to do this in 2 batches - don't crowd the pan. Set aside.
In the same pan, sauté the minced ginger, garlic, red pepper or chilli flakes for 1 minute until fragrant.
Add in the tamari or soy sauce, sweetener and water. Turn up the heat and bring the mixture to the boil. Then, reduce the heat to medium and simmer for 3 - 4 minutes until the sauce reduces. (See notes ***)
Add the crispy beef back to the pan, together with the sliced red bell peppers. Cook for a further 2 - 3 minutes until the peppers are just cooked through but still have a bite.
Turn off the heat and stir in the spring onions and top with sesame seeds. Option to season with more black pepper and a drizzle of toasted sesame oil. Serve with cauliflower rice or broccoli rice or eat in lettuce cups.

Notes

Net Carbs: 5.3g per serve, makes 3 portions. Does not include cauliflower rice.
**Freeze the beef for 20 minutes before cutting. Half-frozen steak is much easier to slice thinly.
***Like it sticky? Thicken the sauce with ¼ teaspoon of xanthan gum, 1 teaspoon of ground chia seeds or 1 teaspoon of beef collagen powder after reducing.
Store leftovers in the fridge for 3 days or freezer for 3 months.