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