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Homemade Keto Mongolian Beef photo

Keto Mongolian Beef

This Keto Mongolian Beef is a flavorful, low-carb delight with tender beef and a savory, slightly spicy sauce. Perfect for quick, healthy dinners!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings

Equipment

  • Sharp Knife
  • Cutting Board
  • Large Skillet or Wok
  • Measuring spoons and cups
  • Spatula or tongs

Ingredients
  

  • 1 lb flat iron steak or flank steak or sirloin fat removed
  • Salt and black pepper for seasoning
  • 2 tablespoons light olive oil or avocado oil for frying
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes or chili flakes
  • 1/2 cup tamari or medium soy sauce or coconut aminos
  • 1/2 cup water
  • 2 tablespoons brown erythritol or more, to taste
  • 1 red bell pepper sliced
  • 2 large spring onions finely sliced
  • 1 teaspoon toasted sesame seeds
  • Drizzle toasted sesame oil optional

Instructions
 

  • Thinly slice your choice of steak against the grain. Season the beef strips generously with salt and black pepper.
  • Heat the light olive oil or avocado oil over medium-high heat in a large skillet or wok until shimmering.
  • Add the seasoned beef strips to the hot oil in a single layer. Cook without moving for 2-3 minutes, then flip and cook another 2-3 minutes until browned and cooked through. Remove beef and set aside.
  • In the same skillet, sauté minced ginger and garlic for about 30 seconds until fragrant. Add red pepper flakes if desired.
  • Pour in tamari or soy sauce and water, scraping the skillet bottom to deglaze. Bring to a simmer.
  • Stir in brown erythritol, adjusting to taste. Let sauce simmer for 1-2 minutes to thicken slightly.
  • Return cooked beef and sliced red bell pepper to skillet. Toss to coat beef and slightly tenderize peppers.
  • Remove from heat and serve hot, garnished with sliced spring onions and toasted sesame seeds. Drizzle with toasted sesame oil if desired.

Notes

  • Slice the beef against the grain for maximum tenderness.
  • Adjust red pepper flakes to control the spice level.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Keyword Dairy-Free, Easy, Gluten-Free, Keto, Low-Carb, Quick