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An overhead close-up shot of keto Mongolian beef in a dark bowl, showing the glossy sauce and tender pieces of flank steak.

Low-Carb Mongolian Beef (Better Than Takeout!)

This Low-Carb Mongolian Beef recipe delivers all the sweet and savory flavor of the takeout classic in under 30 minutes. It's a quick, easy, keto-friendly, and gluten-free dinner that your whole family will absolutely love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak sliced thinly against the grain
  • 2 tbsp avocado oil divided
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 cup coconut aminos or gluten-free tamari
  • 1/4 cup beef broth
  • 1/4 cup brown sugar substitute e.g., Swerve or Lakanto
  • 1/4 tsp xanthan gum for thickening
  • 1/2 cup green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 Large Skillet or Wok
  • 1 Mixing Bowl

Method
 

  1. Slice the flank steak thinly against the grain. For easier slicing, place the steak in the freezer for 20-30 minutes beforehand.
  2. In a small bowl, whisk together coconut aminos, beef broth, brown sugar substitute, minced garlic, and grated ginger. Set aside.
  3. 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.
  4. 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.
  5. 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 1: Don't overcrowd the pan when searing the beef. Cooking in batches ensures the beef gets crispy instead of steaming.
Tip 2: For a spicy kick, add 1/4 teaspoon of red pepper flakes to the sauce mixture.