Keto Mongolian Beef (Low-Carb)

Love this post? Tell everyone about it!

Mongolian beef, a dish developed in Taiwan, is one often seen in Asian restaurants.

(As an Amazon Associate we earn from qualifying purchases. This post may contain affiliate links. Click here to learn more.)

This dish is usually served with a sweet sauce and steamed rice or noodles.

While the original recipe is often loaded with sugar. This is a healthy remake of the classic take out meal.

Keto Mongolian Sauce


  • ½ cup coconut aminos
  • 2 tablespoons unrefined sesame oil
  • 1 tablespoon granulated sweetener (We love golden monk fruit)
  • 3-5 minced garlic cloves
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons of almond butter
  • 1-2 tsp of hot sauce
  • 1 tsp ginger
  • ½ tablespoon red pepper flakes (optional)
  • ¼ teaspoon xanthan gum

In a medium-size saucepan, bring all ingredients to a slow boil. Then turn down heat and continue to simmer for about 5 min. Remove from heat, add xanthan gum, whisk well so xanthan gum does not clump.

Mongolian Beef

  • 1 lbs flank steak, sliced into thin strips (can also use ground hamburger or pork)
  • 1 tablespoon olive oil or algae oil (I prefer algae oil because of its high smoke point.)
  • 1 scallion

In a skillet, heat oil until hot. Add beef strips and fry, stirring until begins to brown.

Add in half of the sauce (reserve some for dipping), and cook for another minute or two, stirring constantly.

Divide between plates and garnish with some sliced scallions.

Can be served over some broccoli florets or cauliflower rice.

Keto Mongolian Beef

Serving Size: 1 servings, Makes 4 servings

Net Carbs4g

Save for later.

Love this post? Tell everyone about it!

Leave a Reply