Keto Mongolian Beef – A Takeout Favorite Made Low-Carb and Delicious

If you’ve ever wished your favorite takeout dishes could fit your low-carb lifestyle, you’re in for a treat. This Keto Mongolian Beef recipe delivers everything you love about the classic—tender beef, sweet-salty sauce, and just the right amount of garlic kick—without the sugar or cornstarch that send carbs soaring. It’s quick, bold, and satisfying, the kind of weeknight meal you’ll want on repeat. You’ll be amazed at how effortlessly this version captures that restaurant-style flavor, all while staying keto-friendly.

What Is Mongolian Beef — And Why Go Keto With It?

Despite its name, Mongolian Beef isn’t a traditional Mongolian dish—it’s an American-Chinese restaurant favorite. Usually, the sauce is loaded with brown sugar and thickened with cornstarch, making it off-limits for anyone keeping carbs in check. The beauty of this Keto Mongolian Beef is how seamlessly it transforms into a guilt-free version that still tastes authentic. By using low-carb sweeteners like erythritol or monk fruit and skipping the cornstarch, you get that glossy, sticky coating without the carb overload.

You’ll love how the flavors balance each other: the savory umami from soy or tamari, the hint of sweetness that caramelizes around the beef, and the warmth of garlic and ginger that fills your kitchen as it cooks. It’s comfort food that feels indulgent but fits perfectly into your keto routine.

Ingredients You’ll Need & Smart Substitutions

Here’s everything you’ll need to make your own low-carb version of this beloved dish:

Ingredients

• 1 pound flank steak, sliced thinly against the grain
• 2 tablespoons avocado oil (or olive oil)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ cup tamari or coconut aminos (for gluten-free option)
• 3 tablespoons brown erythritol or monk fruit sweetener
• ½ teaspoon crushed red pepper flakes (optional for spice)
• 1 tablespoon sesame oil
• 1 teaspoon xanthan gum (optional thickener)
• 3 green onions, sliced for garnish
• 1 tablespoon sesame seeds for topping
• Steamed broccoli or cauliflower rice for serving

this recipe

Substitutions and Tips
If you’re avoiding soy, coconut aminos bring a similar depth with a touch of natural sweetness. Want a lighter texture? Swap flank steak for sirloin or flat iron steak. For added color and crunch, toss in a handful of bell peppers or snow peas. Using xanthan gum helps thicken the sauce just enough without turning it gummy, but you can skip it if you prefer a thinner glaze.

Step-by-Step Instructions (Prep, Cook & Serve)

Slice and Prep the Beef

Start by patting your beef dry with paper towels. Thin slices make all the difference—they cook faster and soak up more sauce. If slicing feels tricky, pop the beef in the freezer for 15 minutes beforehand to firm it up.

Make the Sauce

In a small bowl, whisk together the tamari, low-carb sweetener, sesame oil, garlic, ginger, and red pepper flakes. This blend is what gives your Keto Mongolian Beef its signature balance of sweet, savory, and spicy.

Cook the Beef

Heat avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer, letting it sear undisturbed for about a minute before stirring. Cook until browned and just cooked through, about 3–4 minutes total. If your pan is small, work in batches to avoid steaming the meat.

Combine and Finish

Reduce the heat to medium and pour in your sauce. Stir to coat the beef evenly. The sauce will start to thicken slightly; if you’d like it thicker, sprinkle in a pinch of xanthan gum and stir gently. Finish with sliced green onions and sesame seeds for that takeout-style presentation.

Serve It Up

Spoon your beef over fluffy cauliflower rice or serve alongside sautéed veggies. It’s one of those quick keto dinners that feels restaurant-quality but takes under 30 minutes from start to finish.

Dietary Variations & Adaptations

Gluten-Free

Stick with tamari or coconut aminos instead of regular soy sauce. They offer the same savory note without gluten. Always double-check sweeteners and thickening agents, as some brands sneak in trace ingredients that can add carbs or gluten.

Vegan or Vegetarian

To make this dish plant-based, replace the beef with firm tofu, tempeh, or even seitan if you’re not strictly keto. Use the same marinade and cook until the pieces are crisp and golden before tossing in the sauce.

Low-Calorie or Low-Fat

Use a leaner cut of beef or even chicken breast for a lighter version. Reduce the oil slightly and bulk up the dish with broccoli, zucchini noodles, or shredded cabbage for extra volume without extra calories.

Halal or Kosher

Choose certified Halal or Kosher beef and make sure the soy or tamari sauce meets your dietary requirements. The rest of the ingredients are naturally compliant.

Paleo-Friendly

If you’re leaning more paleo than keto, skip artificial sweeteners and use a touch of coconut palm sugar instead. You’ll still keep it cleaner and far lower in carbs than the restaurant version.

Variations & Customizations to Try

You can easily tweak this Keto Mongolian Beef to match your taste. For a spicier kick, add chili oil or Sriracha. If you’re after a more veggie-heavy dish, toss in sliced bell peppers, broccoli florets, or baby corn. Prefer a slower approach? Make a slow-cooker version—just combine the sauce and beef in your crockpot and cook on low for 4 hours until tender. It’s perfect for meal prepping or lazy Sundays.

Another great twist is turning this into a lettuce wrap. Scoop the beef into crisp romaine or butter lettuce leaves for a handheld, crunchy, and refreshing version of the classic.

Storage, Meal-Prep & Serving Tips

Leftovers keep beautifully. Store your Keto Mongolian Beef in an airtight container for up to four days in the refrigerator. To freeze, let it cool completely first, then store in freezer-safe bags for up to two months. When reheating, warm it gently in a skillet or microwave, adding a splash of water to loosen the sauce.

For meal prep, divide portions over cauliflower rice or sautéed greens in containers. It reheats well and keeps its flavor, making it ideal for easy weekday lunches. You’ll appreciate how versatile it is—just as delicious reheated as it is fresh off the stove.

Pair it with side dishes like roasted asparagus, garlic spinach, or zucchini noodles for a complete low-carb dinner that feels both hearty and balanced. The rich aroma and glossy sauce make it look and taste like you’ve spent hours in the kitchen, even when you’ve whipped it up in under thirty minutes.

When you take that first bite of this Keto Mongolian Beef, you’ll notice how all the flavors come together—sweet, savory, and a touch of spice—without any compromise. It’s proof that comfort food and healthy eating can share the same plate.

FAQ

Is Mongolian Beef keto-friendly?

Traditional Mongolian Beef isn’t keto-friendly because it’s usually made with sugar and cornstarch. This Keto Mongolian Beef replaces those ingredients with low-carb sweeteners and uses xanthan gum instead of cornstarch, making it perfectly suitable for a low-carb lifestyle.

What’s the best cut of beef to use for Keto Mongolian Beef?

Flank steak is the most popular choice because it cooks quickly and stays tender when sliced thin. You can also use sirloin or flat iron steak if you prefer a leaner cut with the same flavor.

Can I make Keto Mongolian Beef ahead of time?

Yes, this dish is excellent for meal prep. Store it in airtight containers for up to four days or freeze for up to two months. Reheat it gently on the stovetop or in the microwave with a splash of water to refresh the sauce.

How can I thicken the sauce without adding carbs?

Instead of cornstarch, use a pinch of xanthan gum or glucomannan powder. These keto-friendly thickeners give you that glossy sauce texture without adding extra carbs.

What can I serve with Keto Mongolian Beef?

The best sides are low-carb options like cauliflower rice, sautéed zucchini noodles, or steamed broccoli. These balance the richness of the beef while keeping your meal keto-compliant.

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