Craving that sweet and savory Mongolian beef from your favorite takeout spot but want to keep it healthy? You’ve come to the right place. This Low-Carb Mongolian Beef recipe delivers all the rich, addictive flavor of the classic dish without the sugar and carbs. It’s a quick, easy, and satisfying meal that will have you skipping the delivery apps for good. In less than 30 minutes, you can whip up a delicious, keto-friendly dinner that the whole family will love.
This recipe focuses on simple, high-quality ingredients to create a truly unforgettable sauce. We’ll get that perfect tender-crisp beef, all coated in a glossy, savory glaze that’s simply irresistible. Get ready to make this your new weeknight favorite.
Why This Low-Carb Mongolian Beef Recipe Works
Many restaurant versions of Mongolian beef are loaded with sugar and cornstarch, making them a no-go for a low-carb lifestyle. This recipe brilliantly solves that problem. We swap out sugar for a keto-friendly sweetener and use a smart, low-carb thickener to create a sauce that’s just as thick and delicious as the original. It’s a guilt-free indulgence that doesn’t compromise on flavor.
The magic lies in the tender beef and the perfectly balanced sauce. Slicing the beef thinly against the grain ensures it stays incredibly tender, while a quick sear gives it those delicious crispy edges. This dish is not only a fantastic keto option but it’s also a great gluten-free alternative to other takeout favorites.
Key Ingredients for Keto Mongolian Beef
This recipe uses simple, accessible ingredients to create its signature flavor. Here’s what you’ll need:
- Flank Steak: This cut is lean and becomes incredibly tender when sliced thinly against the grain. Sirloin steak or flat iron steak are also great alternatives.
- Avocado Oil: Perfect for high-heat searing, which is essential for getting a good crust on the beef.
- Coconut Aminos or Tamari: A gluten-free and soy-free alternative to soy sauce that provides a deep, savory, umami flavor.
- Keto-Friendly Brown Sugar Substitute: This gives the sauce its classic sweetness without the carbs.
- Fresh Ginger and Garlic: These aromatics are non-negotiable for that authentic, punchy flavor.
- Beef Broth: Adds depth and volume to the sauce.
- Xanthan Gum: Our secret weapon for a thick, glossy sauce without using cornstarch. A little goes a long way!
- Green Onions & Sesame Seeds: For that fresh, finishing touch and a bit of texture.
How to Make Low-Carb Mongolian Beef (Step-by-Step)
Making this Low-Carb Mongolian Beef is surprisingly simple. Just follow these steps for a perfect result every time.
- Prepare the Beef: Start by slicing your flank steak very thinly against the grain. This is the most important step for tender beef! A partially frozen steak is much easier to slice.
- Make the Sauce: In a small bowl, whisk together the coconut aminos, water, keto-friendly brown sugar, minced garlic, and grated ginger. Set this aside.
- Sear the Beef: Heat avocado oil in a large skillet or wok over high heat. Add the beef slices in a single layer, being careful not to overcrowd the pan. Cook in batches if needed. Sear for about 1-2 minutes per side, until browned and crispy. Remove the beef and set it aside.
- Simmer the Sauce: Pour the sauce mixture into the hot skillet. Bring it to a simmer and let it cook for 2-3 minutes. To thicken, lightly sprinkle the xanthan gum over the sauce while whisking constantly to avoid clumps. The sauce will thicken up beautifully.
- Combine and Serve: Return the cooked beef to the skillet and toss to coat it completely in the glossy sauce. Let it heat through for about a minute. Garnish generously with sliced green onions and sesame seeds before serving.
Tips for the Best Mongolian Beef
Want to elevate your dish? Here are a few expert tips to ensure your Mongolian beef is flawless.
- Slice it Thin: For the most tender beef, slice it as thinly as possible against the grain. Freezing the steak for 20-30 minutes beforehand makes this much easier.
- Don’t Crowd the Pan: Cooking the beef in batches ensures it sears properly and gets crispy edges rather than steaming. A hot pan is crucial!
- Whisk in the Thickener: Xanthan gum can clump easily. Sprinkle it slowly and evenly over the sauce while whisking vigorously for a smooth consistency.
- Add Some Spice: If you like a little heat, add a pinch of red pepper flakes to the sauce for a spicy kick. For more complex flavors, consider trying other Asian-inspired recipes like these Korean BBQ Meatballs.
What to Serve with Low-Carb Mongolian Beef
To keep the meal fully low-carb and keto-friendly, serve this delicious beef over cauliflower rice or zucchini noodles. The sauce is so flavorful it will make any base taste incredible. For a simple side, steamed broccoli or sautéed green beans are excellent choices. If you’re looking for other easy, flavorful dinner ideas, this Honey Garlic Air Fryer Tofu is another fantastic option.
Storage and Reheating Instructions
This Low-Carb Mongolian Beef is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, simply warm it in a skillet over medium-low heat until heated through. You can also microwave it, but the stovetop method best preserves the texture of the beef. The sauce may thicken in the fridge, but it will loosen up again once warmed.
Frequently Asked Questions
Absolutely! This Low-Carb Mongolian Beef is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop for the best results.
To make Mongolian beef sauce low-carb, we replace traditional sugar with a keto-friendly brown sugar substitute like erythritol or monk fruit. We also use coconut aminos or tamari instead of high-sugar soy sauces and thicken the sauce with a pinch of xanthan gum instead of cornstarch.
Traditional Mongolian beef from restaurants is not keto-friendly due to high amounts of sugar and cornstarch. However, this homemade version is specifically designed to be keto-friendly, with only 7g of net carbs per serving.
If you don’t have xanthan gum, you can make a slurry with 1/2 teaspoon of glucomannan or arrowroot starch mixed with a tablespoon of cold water. Note that arrowroot starch will add a few carbs, but it is still a better option than cornstarch.
Flank steak is the best choice for Mongolian beef as it’s lean and becomes very tender when sliced thinly against the grain and cooked quickly. Sirloin steak or flat iron steak are also excellent alternatives.
The Best Low-Carb Mongolian Beef Recipe
Low-Carb Mongolian Beef (Better Than Takeout!)
Ingredients
Equipment
Method
- Slice the flank steak thinly against the grain. For easier slicing, place the steak in the freezer for 20-30 minutes beforehand.
- In a small bowl, whisk together coconut aminos, beef broth, brown sugar substitute, minced garlic, and grated ginger. Set aside.
- Heat 1 tbsp of avocado oil in a large skillet or wok over high heat. Add half of the beef in a single layer and sear for 1-2 minutes per side until browned. Remove from skillet and repeat with the remaining beef and oil.
- Pour the sauce mixture into the hot skillet. Bring to a simmer. While whisking continuously, sprinkle the xanthan gum evenly over the sauce until it thickens, about 1-2 minutes.
- Return the cooked beef to the skillet and toss to coat with the thickened sauce. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Tip 2: For a spicy kick, add 1/4 teaspoon of red pepper flakes to the sauce mixture.
Share Your Creation!
We are confident this will become your go-to recipe for Low-Carb Mongolian Beef. It’s fast, flavorful, and so much healthier than takeout. If you make this recipe, we’d love to see it! Share a photo on Pinterest and tell us what you think in the comments below.
