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Keto Mongolian Beef Recipe

You won’t need to tell anyone that dinner is ready when you make this keto Mongolian beef recipe. The warm waft of beef sizzling up with garlic and ginger will send your crew scurrying to the dinner table straight away.

What Is Mongolian Beef?

Mongolian beef is delicious, for one. But it’s also a Chinese-American dish of stir-fried sliced beef and vegetables.

I skipped the vegetables in this quick and easy recipe because I love Mongolian beef over cauliflower rice.

This is lightning quick to make, and I like sharing fast recipes for the busiest of busy folks out there who don’t have hours to spend chopping and baking every day.

This dish will probably taste very familiar, as I used the signature garlic and ginger, as well as gluten-free tamari sauce in place of soy sauce.

You’ll get that takeout flavor, although it probably won’t be as sweet as you might be accustomed to. Given that this is a keto recipe, I did not include the brown sugar that would typically appear in a Mongolian beef dish.

What Beef is Best?

Flank steak is an excellent choice for quick cooking. It is lean, so it has a tendency to get dry and tough if cooked too long.

But for this recipe, the steak isn’t in the skillet for long.

Make sure you cut the meat into thin slices for optimal taste. If the steak strips are too thick they will turn out so dry that the lovely sauce can’t even help you.

Skirt steak is another option you can try for this low-carb keto dish. This steak has more fat to it, so you’ll get a more flavorful output.

The same rules apply with skirt steak – thin strips, cut against the grain.

When you get to the cooking, this isn’t a recipe you can walk away from. You only need to sauté for 3-5 minutes to achieve a medium rare level of doneness.

Overcooking your beef makes for a sad dinner.

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Keto Mongolian Beef Recipe

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Dinner, Entree
• Cuisine: Asian

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Ingredients

• 1/4 cup (60 ml) of avocado oil, to cook with
• 2 cloves of garlic, minced or finely diced
• 1 Tablespoon of fresh ginger, minced or finely diced
• 2 beef steaks (0.9 lb or 400 g), sliced
• 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
• 2 teaspoons (10 ml) of white wine vinegar
• Salt and pepper, to taste

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Instructions

1. Add the avocado oil to a large skillet over medium-high heat. Add the garlic and fresh ginger to the skillet and sauté until fragrant, about 1 minute.
2. Add the steak to the skillet and sauté until cooked to your liking, about 3 to 5 minutes for medium rare.
3. Add the tamari sauce or coconut aminos and vinegar to the skillet and sauté for about an additional 1 minute. Season with salt and pepper, to taste.
4. Divide the beef between 2 plates and serve with cauliflower rice.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  2 g

Nutrition

• Calories: 789
• Sugar: 0 g
• Fat: 70 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 34 g