Keto low carb Mongolian beef made in under 20 minutes with just 5g net carbs. A fast, low-carb dinner that tastes better than takeout.

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I make a keto Mongolian beef recipe and guess what? It’s so good my family went for seconds! Super easy low carb dinners like this one can be done in less than 20 minutes and has only 5g net carbs.

One of the greatest feelings is taking a dish that at its core is unhealthy, and transforming it into a healthy meal that is more delicious than the original. Mongolian beef is often a fast food takeout dish sold at many restaurants but now it can be made at home.

I can’t be the only one that can’t stand the excessive carbs and sugars and unhealthy chemical ingredients being used in many of our beloved fast food take out dishes. Just look what I made!

Mongolian beef is now healthy! Not only that it is everything I hoped for and more. The tenderness, the juiciness, the ultimate crunch. I could eat this dish multiple times a week and it is what I have done during the past few weeks.

HOW I MADE IT KETO

1. No Sugar:

In standard Mongolian beef, there is excessive amounts of sugar. Did you know one standard serving of a P.F. Chang’s Mongolian Beef contains 21g of sugar and 33g of total carbohydrates? I can’t imagine many people would guess that. In my version, I fully replaced the sugar with a zero carb sweetener.

2. No Cornstarch:

I left out the cornstarch, which the beef strips are usually covered with. Cornstarch is used to thicken the sauce.
I really don’t think that it’s necessary. I do explain how to thicken the sauce with smart low carb alternatives.

3. No Rice:

Finally, the original dish is served with white rice or noodles. That’s a big no for anyone on keto. I use cauli rice or lettuce cups instead. More veggies, less carbs.

INGREDIENTS: Keto Low Carb Mongolian Beef

Let’s take a quick look at the ingredients. You’ll find the exact measurements in the recipe card at the bottom of the post, but here’s a little extra information to help you understand why each one matters.

Beef: Flat iron steak is the best option because it’s tender. Flank steak or sirloin are good for quick stir-frying too. Cheaper cuts like stewing beef are too tough for this recipe. Slice against the grain into 1/2 cm (1/4 inch) strips.

Oil: I used light olive oil for frying. Avocado oil is a good alternative.

Vegetables: Red bell peppers and spring onions. I want these to stay crunchy, so I add them last!

Liquids: Tamari and water. Tamari is a gluten-free soy sauce.

Garlic and ginger: Make sure you use fresh, not dried.

Sweetener: I suggest using a brown sugar substitute to get those rich, caramel-like flavors,. I suggest using a brown sugar alternative. I used Lakanto Golden, which is a blend of erythritol and monk fruit sweetener. You could also use allulose or Bocha Sweet.

Sesame seeds: I add a sprinkle of sesame seeds at the end of the dish before serving.

INSTRUCTIONS: Keto Low Carb Mongolian Beef

Making low-carb Mongolian beef is simple and straightforward. Below are the basic steps to get you started.

Scroll down to the recipe card for the full instructions, including exact ingredient amounts, cooking times, and nutrition information.

STEP 1: In a large frying pan, add and heat the oil until it is very hot. Sear the beef slices for 4 minutes on high without moving them. Then turn and continue frying until the beef is just cooked through. Set aside.

STEP 2: In that same pan, add and sauté the minced ginger, garlic and red pepper or chilli flakes until fragrant.

STEP 3: Pour in the tamari or soy sauce, sweetener and water. Increase the heat until the mixture begins to boil, then reduce the heat to medium / low and let it simmer until the sauce reduces.

STEP 4: Return the beef to the pan along with the sliced red bell peppers. Cook for another 2 – 3 minutes until the peppers are tender but still crunchy.

STEP 5: Remove from heat and mix in the spring onions and garnish with sesame seeds. Add more black pepper and a drizzle of toasted sesame oil if you prefer.

TOP TIPS FOR TENDER BEEF

#1. Easy Slicing Place the beef in the freezer for 20 minutes before cutting. It is best to slice when it is semi-frozen.

#2. Slice it correctly. Cut against the grain so the fibers are shortened. Cutting beef in the same direction as the fibers creates a chewer and tougher piece of meat. Also slice the beef in thin pieces, approximately a half of a centimeter.

#3. Don’t overcrowd the pan. When searing, it is best to leave space in between the beef strips. If needed, cook the beef in batches. Overcrowding the pan means the beef will steam instead of searing.

VARIATIONS

No tamari: Light soy is too salty. Use a regular soy sauce or coconut aminos.

Thick and glossy sauce: If you want to thicken the sauce even more after reducing, add a 1/4 of a teaspoon of xantham gum, 1 teaspoon of ground chia seeds, or 1 teaspoon of beef collagen powder.

This changes the texture to the original version that uses cornstarch to achieve the thickness.

Swap the veggies: Low carb and mangetout green beans are great to add to this dish.

Adding Sweetener: This sauce isn’t meant to be sweet, but it’s meant to be customizable. Try it, and if it’s not sweet enough, put in 1-2 tablespoons of sweetener.

SERVING SUGGESTION

To keep it low carb, I serve keto Mongolian beef with cauliflower rice. It’ll be perfect with broccoli rice too. Even better, you can use Konjac rice or miracle noodles since they are way lower in net carbs.

It’s also fun to make beef lettuce wraps. It’s a very enjoyable way to eat a meal because, who doesn’t love eating with their hands. I also make pork lettuce wraps.

DID YOU KNOW?

Mongolian beef isn’t originally from Mongolia! It’s a dish made in Taiwan by a Chinese restaurant owner. It’s now called American-Chinese food, but that’s because it’s more a Western influenced cuisine than true Chinese.

STORAGE

You can keep it in an air-tight container in the fridge for 3 days or freeze it for 3 months.