Keto Mongolian Beef

This Keto Mongolian Beef is a delicious twist on a classic dish that’s perfect for those following a low-carb lifestyle. With tender strips of beef, a savory sauce, and a hint of spice, it’s a meal that satisfies your cravings without the carbs. Whether you’re meal prepping for the week or cooking up something special for dinner, this recipe is sure to impress.

Why Cooks Rave About It

Keto Mongolian Beef is not just a dish; it’s an experience. The combination of flavor and texture makes it a favorite among home cooks and food bloggers alike. The juicy beef, paired with the umami-rich sauce, perfectly complements the crunch of bell peppers and the freshness of spring onions. Plus, it’s quick to prepare, making it an ideal weeknight dinner that doesn’t compromise on taste or nutrition.

Ingredient Checklist

• 1 lb flat iron steak or flank steak or sirloin, fat removed (450g) – Choose your preferred cut for tenderness and flavor.
• Salt and black pepper – Essential for seasoning the beef.
• 2 tablespoons light olive oil or avocado oil – For frying the beef to perfection.
• 1 tablespoon fresh ginger, minced – Adds a zesty kick.
• 3 cloves garlic, minced – Enhances the overall flavor.
• 1 teaspoon red pepper flakes or chili flakes – For a spicy touch.
• ½ cup tamari or medium soy sauce or coconut aminos (80ml) – The base of the savory sauce.
• ½ cup water (60ml) – To adjust the sauce consistency.
• 2 tablespoons brown erythritol or more, to taste – A keto-friendly sweetener to balance the flavors.
• 1 red bell pepper, sliced (110g) – Adds color and crunch.
• 2 large spring onions, finely sliced (50g) – For garnish and freshness.
• 1 teaspoon toasted sesame seeds – For a nutty finish.
• Drizzle of toasted sesame oil (optional) – For an extra layer of flavor.

Equipment at a Glance

• Sharp knife – For slicing the beef and vegetables.
• Cutting board – To prep your ingredients safely.
• Large skillet or wok – For stir-frying the beef and vegetables.
• Measuring spoons and cups – To ensure accurate ingredient measurements.
• Spatula or tongs – For stirring and flipping the beef.

Keto Mongolian Beef, Made Easy

Step 1: Prepare the Beef

Start by thinly slicing your choice of steak against the grain. This ensures tender bites that are easy to chew. Season the beef strips generously with salt and black pepper.

Step 2: Heat the Oil

In a large skillet or wok, heat the light olive oil or avocado oil over medium-high heat until shimmering. This will give your beef a beautiful sear.

Step 3: Cook the Beef

Add the seasoned beef strips to the hot oil in a single layer. Allow them to cook for about 2-3 minutes without moving them, which will help achieve a nice brown crust. Flip and cook for another 2-3 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.

Step 4: Sauté Aromatics

In the same skillet, add the minced ginger and garlic. Sauté for about 30 seconds until fragrant, being careful not to burn them. If you like some heat, add the red pepper flakes at this stage.

Step 5: Make the Sauce

Pour in the tamari or soy sauce and water, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits. Bring the mixture to a simmer.

Step 6: Add Sweetness

Stir in the brown erythritol, adjusting the amount to taste. Allow the sauce to simmer for another minute or two, letting it thicken slightly.

Step 7: Combine Everything

Return the cooked beef to the skillet along with the sliced red bell pepper. Toss everything together until the beef is well coated in the sauce and the peppers are slightly tender.

Step 8: Serve and Garnish

Remove from heat and serve hot, garnished with sliced spring onions and a sprinkle of toasted sesame seeds. Drizzle with toasted sesame oil if desired for an extra touch of flavor.

Dairy-Free/Gluten-Free Swaps

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Brown erythritol is already dairy-free and a perfect sugar substitute.

What Could Go Wrong

• Overcooking the beef can lead to tough, chewy pieces. Keep an eye on the timing!
• Using too much sweetener can overpower the savory flavors. Start with less and adjust to taste.
• Not slicing the beef against the grain can result in a less tender bite.

Storing Tips & Timelines

Leftover Keto Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat until heated through. You can also freeze it for up to 2 months. Just be sure to let it cool completely before transferring to a freezer-safe container.

Top Questions & Answers

Can I use a different cut of meat?

Absolutely! While flat iron, flank, or sirloin are great options, you can also use ribeye or tenderloin for a richer flavor. Just ensure it’s trimmed of excess fat for the best results.

Is this dish spicy?

The spice level can be easily adjusted. If you prefer it milder, reduce the amount of red pepper flakes or omit them entirely. For more heat, feel free to add additional flakes or even some fresh chili.

What can I serve with Keto Mongolian Beef?

This dish pairs wonderfully with cauliflower rice or zucchini noodles for a low-carb side. You can also serve it with a fresh salad for added crunch and nutrients.

Can I make this ahead of time?

Yes! You can prepare the beef and sauce ahead of time and store them separately in the fridge. Just combine and heat before serving for a quick meal.

Make It Tonight

With just a handful of ingredients and quick steps, Keto Mongolian Beef is a dish that can be on your table in under 30 minutes. Perfect for satisfying your cravings while sticking to your keto goals, this meal is both nutritious and delicious. So grab your ingredients, heat up that skillet, and enjoy a delightful dinner that’s bursting with flavor.

This Keto Mongolian Beef is more than just another meal; it’s a celebration of taste that fits seamlessly into your lifestyle. Embrace the low-carb goodness and make it tonight!