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.

Keto Mongolian Beef – 5 Easy Steps to Irresistible Low-Carb Flavor

Description

This Keto Mongolian Beef is a low-carb take on the classic takeout dish. It’s packed with flavor, tender beef slices, and a rich, glossy sauce made without sugar or cornstarch — perfect for a satisfying weeknight meal.

Ingredients

Scale

1 pound flank steak, sliced thinly against the grain
2 tablespoons avocado oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup tamari or coconut aminos
3 tablespoons brown erythritol or monk fruit sweetener
1/2 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1 teaspoon xanthan gum
3 green onions, sliced
1 tablespoon sesame seeds
Steamed broccoli or cauliflower rice for serving

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Instructions

Pat the beef dry and slice it thinly against the grain.
Whisk together tamari, sweetener, sesame oil, garlic, ginger, and red pepper flakes.
Heat avocado oil in a skillet over medium-high heat and sear beef until browned, about 3–4 minutes.
Reduce heat and pour in sauce, stirring to coat evenly. Sprinkle xanthan gum if thicker sauce is desired.
Garnish with green onions and sesame seeds. Serve over cauliflower rice or with steamed broccoli.

Notes

For best texture, freeze the beef for 15 minutes before slicing.
You can store leftovers up to 4 days in the fridge or 2 months in the freezer.
Adjust sweetness or spice level to your preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 2g
Sodium: 780mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 31g
Cholesterol: 85mg