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Home » Keto Recipes » Keto Takeout Favorites

Published: Jan 21, 2020 · by: jenniferbanz

Keto Mongolian Beef

I love transforming traditional takeout dishes into keto friendly versions.  This Keto Mongolian beef uses a few swaps and it tastes just like Mongolian beef from PF Changs!  Low carb takeout is so easy and can be ready in the time it would take to get delivery.

KETO MONGOLIAN BEEF IN A SKILLET

Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.  Read my honest review here.

HOW DO WE MAKE THIS MONGOLIAN BEEF KETO FRIENDLY?

-Our first swap is the sweetener.  Traditional Mongolian beef is loaded with sugar.  We simply replace that with a keto friendly version that has zero carbs.

-Our second swap is cornstarch.  This is used in traditional Mongolian beef to coat the beef, but also to thicken the sauce.  I chose not to coat the beef with any type of starch, and I thickened my sauce with Xanthan gum.

-Our third swap is using cauliflower rice instead of white rice.  I like to chop a head of cauliflower into florets, then pulse it in the food processor until it resembles rice.  Now we can cook it in a hot skillet with a tablespoon of avocado oil and some salt.  The texture is perfect!

 

ingredients and sauce for mongolian beef

FLANK STEAK OR FLATIRON STEAK:

Recipes like this regularly call for flank steak, but this is a very expensive cut of meat!  Choose flatiron steak for a much more economical option, and in my opinion, it is more tender.

flatiron steak cooking in a skillet

SOY SAUCE OR COCONUT AMINOS:

Soy sauce is perfectly fine unless you are intentionally avoiding soy or gluten.  For a soy free and gluten free option, try coconut aminos.

FREEZER MEAL FRIENDLY:

To make this into a freezer meal, pour all of the ingredients (except the green onion) into a large zip top freezer bag, or a freezer bowl.  Freeze for up to 3 months.  When ready to serve, remove from the freezer and let thaw overnight.  Dump the contents of the bag into a skillet and cook until the beef is cooked through.  Serve.

MY OTHER KETO TAKEOUT RECIPES:

  • Keto Teriyaki Chicken
  • Chicken Egg Foo Young
  • Sweet and Sour Chicken
  • Cauliflower Fried rice with Shrimp
close up picture of low carb Mongolian beef

Easy Keto Mongolian Beef (PF Chang's Copycat)

Pf Chang's Copycat Mongolian Beef is a touch of Asian in the convenience of your own kitchen. Tender beef coated in a sweet and savory sauce with just a hint of spice. Makes this the perfect order-in keto friendly recipe!
4.93 from 41 votes
PRINT RECIPE SAVE TO FAVORITESSaved! PIN RECIPE
Course: dinner, Main Course
Cuisine: asian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 331kcal
Author: Jennifer Banz

Ingredients

  • 1 Tablespoon avocado oil (Click here for my favorite brand on Amazon)
  • 2 teaspoons Minced ginger
  • 1 Tablespoon Minced garlic
  • ½ Cup Soy sauce or Coconut aminos
  • ½ cup Water
  • ¾ cup Granulated sweetener (Click here to see my favorite on Amazon)
  • 1 ½ pounds Flank steak or Flatiron steak
  • ¼ teaspoon Red pepper flakes
  • 5 Stems Green onions-cut diagonal into 2 inch pieces
  • ¼ teaspoon xanthan gum (click here to see my favorite brand on Amazon)

Instructions

Making the sauce:

  • Heat 1 tablespoon Avocado Oil in a medium saucepan over medium heat.
  • Add ginger, garlic, red pepper flakes and stir for 30 seconds.
  • Add soy sauce, water and sweetener. Bring to a boil and simmer until thickened. Should take about 5 minutes.
  • Remove from skillet to a bowl and set aside.

For the Steak:

  • Slice flank steak against the grain into ¼ inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
  • Heat avocado oil in skillet over medium-high heat.
  • Add beef (may need to cook in 2 batches) and cook 2-3 minutes, until brown, flipping pieces over to cook both sides.
  • Add the sauce to the pan along with the xantham gum and cook over medium heat for a few minute, Stirring to coat meat.
  • Add green onions and remove from heat.
  • Serve over cauliflower rice.

Jennifer's tips

  • FLANK STEAK OR FLATIRON STEAK: recipes like this regularly call for flank steak, but this is a very expensive cut!  Choose flatiron steak for a much more economical option, and in my opinion, it is more tender.
  • SOY SAUCE OR COCONUT AMINOS: Soy sauce is perfectly fine unless you are intentionally avoiding soy or gluten.  For a soy free and gluten free option, try coconut aminos.
  • FREEZER MEAL FRIENDLY: To make this into a freezer meal, pour all of the ingredients (except the green onion) into a large zip top freezer bag, or a freezer bowl.  Freeze for up to 3 months.  When ready to serve, remove from the freezer and let thaw overnight.  Dump the contents of the bag until a skillet and cook until the beef is cooked through.  Serve.
  • SERVING WITH CAULIFLOWER RICE:  I like to chop a head of cauliflower into florets, then pulse it in the food processor until it resembles rice.  Now we can cook it in a hot skillet with a tablespoon of avocado oil and some salt.  The texture is perfect!
  • NUTRITION: The provided nutrition info is for ¼th of the Mongolian beef and does not include the cauliflower rice.
Servings: 4

Nutrition per serving

Calories: 331kcal | Carbohydrates: 5g | Protein: 40g | Fat: 17g | Fiber: 1g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :gluten free, recipe for keto mongolian beef

More Keto Takeout Favorites

  • Keto Chicken Alfredo Recipe - One Skillet!
  • Firecracker Shrimp Recipe
  • Crustless Pizza - 3 Net Carbs
  • Keto Italian Chopped Salad Recipe

Reader Interactions

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    Recipe Reviews




  1. Rachelle says

    January 29, 2023 at 1:53 pm

    5 stars
    We made this with the cauliflower rice and was delish will definitely make it again

    Reply
  2. DANIEL BANKS says

    January 16, 2023 at 6:15 pm

    5 stars
    Great Recipe. Iv lost 45lbs in 5 months on low carb recipes and completely reversed Diabetes2 . A Little extra Ginger was tasty if you like Ginger. Low Carb No Sugar. You Can Do It. Thanks

    Reply
  3. Kim says

    December 18, 2022 at 1:48 pm

    If I wanted to coat the with something other than cornstarch, what would you suggest?

    Reply
    • jenniferbanz says

      December 19, 2022 at 6:23 pm

      My recipe doesn't use cornstarch.

      Reply
    • Rachelle says

      January 29, 2023 at 2:01 pm

      She used xanthan gum and I did also it worked in place of cornstarch recipe was delicious

      Reply
  4. Jeanne says

    October 17, 2022 at 10:35 am

    5 stars
    This was delicious, one of the best keto meals I’ve made so far. I used soy sauce instead of coconut aminos because their carb count is high, and I used and 1/2 of the sweetener called for in the recipe - used granulated swerve. Also I had some shiitakes in the fridge so I added those in.

    Reply
  5. michelle says

    September 19, 2022 at 8:11 am

    5 stars
    I'm not going to lie: I have never eaten Mongolian Beef and I was a little nervous about the amount of sweetener in the recipe. I use Monkfruit but have to adjust down in most recipes even when baking. I started slow and added it incrementally? I might have used 1/4 cup until it was to my sweetness liking. Result? SO delicious! I served it on cauliflower rice and used the extra sauce over the "rice". Hubby asked for seconds! We will be adding this to the regular menu plan. 🙂 NOW, on to buy 8 packages of cream cheese and test drive the cheesecake recipe! Great job, Jennifer.

    Reply
  6. LowCarbQuest says

    July 18, 2022 at 5:58 pm

    5 stars
    Made this tonight and loved it, going to add this to the meal rotation from here on out. Thank you for sharing!

    Reply
  7. Cynthia says

    May 21, 2022 at 10:28 pm

    5 stars
    Wow! This is terrific! And my hub, who frequently turns his nose up at "keto recipes," loved it as well. I was thinking brown sugar would be better, so used Swerve Brown Sugar for the 1st 1/4 c, but that's all I had, so I used a half cup of liquid Allulose (RXSugar) Maple Syrup, and it was delicious. Added just a tad more soy, as it seemed a bit too sweet. (Upon a redo, I might keep it at 1 c of sweetener instead.) Also added a medium onion, two sweet red peppers, and walnuts. (Pretty sure that didn't knock it out of Keto-friendly land!)

    Reply
  8. Amy says

    April 18, 2022 at 5:30 pm

    5 stars
    This was amazing! The flavor was spot on, and the smells had my mouth watering! Thank you so much for sharing this- everyone needs to try this one- it won't disappoint!

    Reply
  9. Laura Weston says

    April 15, 2022 at 4:38 pm

    What does xanthum do …? And. Do I need it? Thankyou

    Reply
    • jenniferbanz says

      April 16, 2022 at 1:09 pm

      It thickens the sauce

      Reply
  10. Beverly says

    February 18, 2022 at 7:56 pm

    Well, I just finished my second recipe of yours for the day, “Mongolian Beef.” Girl, another winner! Thanks.

    Reply
  11. Marsha says

    January 15, 2022 at 5:07 pm

    5 stars
    This is an amazing recipe. My husband loved it too. We used the flank steak from Banter's, our local butcher store. The sauce was sooo good. No guilt since no carbs!

    Reply
  12. Jorge says

    October 13, 2021 at 7:35 pm

    This was fantastic. It’s going to be a regular in my household. Before I got diagnosed with T2 diabetes, I loved going to PF Chang’s to get the Mongolian beef. I missed it for so long. I discovered this recipe and decided to try it and honestly, it’s just as great if not BETTER, than PF Chang’s version.

    My wife who doesn’t have the condition also loved it!

    Reply
  13. Carol says

    October 13, 2021 at 5:20 am

    5 stars
    Easy, quick, delicious! Had to increase the recipe the 2nd time because my husband (who doesn't like most things keto) loves it and eats double portions.

    Reply
  14. Karen says

    October 10, 2021 at 8:49 pm

    5 stars
    Quick and easy prep and amazing flavor!!! This recipe is a keeper!

    Reply
  15. Emily says

    September 10, 2021 at 12:23 pm

    5 stars
    Wonderful!
    Doubled the recipe hoping for leftovers, everyone thought I bought it from a resturant 😁

    Reply
  16. Jeanette says

    July 26, 2021 at 5:06 am

    5 stars
    A comment from an Aussie….bloody delicious! I wasn’t sure how my family would take to it, and I was planning to take leftovers for lunch tomorrow. Nothing left! 5 star ⭐️

    Reply
  17. Alina says

    July 13, 2021 at 5:50 pm

    Hi! Thanks so much for the recipe. I’ve been craving Chinese food lately, and my kids even ate this (with regular rice). One question… Is monkfruit sweetener less sweet than swerve? I used swerve and while the initial flavor was great, the sweetness got to be too much by the end. Maybe I just need to adjust, or try the monkfruit! I also added the pepper to the plate instead of during cooking, because my kids won’t eat anything spicy.

    Reply
    • Brittany says

      August 24, 2021 at 4:56 pm

      IMO I’d say swerve is powdered where the monk fruit sweetener is 1:1 sugar replacement. That’s probably why the taste was on the sweeter side

      Reply
  18. KC says

    July 07, 2021 at 6:05 pm

    5 stars
    YUMMO!!!! Super easy and restaurant good. Even the hubs loves it.

    Reply
  19. Nanette says

    May 05, 2021 at 5:07 pm

    5 stars
    This was anazing!

    Reply
  20. Melinda says

    April 28, 2021 at 3:02 pm

    5 stars
    I don't know how I haven't made a review on this page yet, but I made this in February and I'm back today because I will be making it again tonight! I used flank because that's all I can find in my local store these days, but my oh my, this recipe is hands down my favorite recipe to make! It was a huge hit in my house and I was sad when it ran out, haha. I doubled the meat and did not double the sauce and it was perfect. Thank you for a delicious recipe!

    Reply
    • jenniferbanz says

      April 28, 2021 at 4:10 pm

      So happy to hear this!

      Reply
  21. Linda says

    April 14, 2021 at 7:14 pm

    5 stars
    This was absolutely delicious and fairly simple to make! This will be a regular go to for our family!!

    Reply
  22. Michelle M says

    February 20, 2021 at 12:16 pm

    5 stars
    My family and I loved this recipe. I didn’t even add the sweetener. It tastes awesome without it! This is the first meal in a long time that my children asked for a second helping. We added broccoli to it too. Thank you!!!

    Reply
  23. Carrie says

    February 17, 2021 at 2:54 pm

    has anyone made this and marinated the steak ahead of time?

    Reply
  24. Renata Maiden Guillory says

    February 11, 2021 at 9:26 pm

    4 stars
    Love this recipe, but I would use half the sugar substitute. It was little overpowering. Definitely will make again.

    Reply
  25. Kellie Ziglar says

    February 07, 2021 at 11:14 am

    5 stars
    This was absolutely delicious!!! I doubled the recipe but next time I won't add as much Monk sweetner. The package I bought was 1/1-4 cups. Next time I'll go with 1 cup even though the family said they loved it and don't change a thing!
    Thank you so much and I'm so glad I found your website! I have never bought a cauliflower before and it was fantastic for the rice, Even though my family had Jasmine rice I made. But, my 27 year old daughter is now a fan of cauliflower rice!! THANKS : )

    Reply
  26. Karol says

    January 25, 2021 at 10:30 pm

    5 stars
    This turned out much better then I expected! I used flank steak, and cooked it on my cast iron skillet. I made the sauce in a regular sauce pan. I didn’t use quite as much monkfruit sweetner (1/3 cup) no cauliflower rice, just a side of steamed broccoli. I loved it and will definitely be making again.

    Reply
  27. Gretchin Anderson says

    January 25, 2021 at 7:02 pm

    5 stars
    Ok so im not the best cook but i followed your recipe pretty close tonight and im totally in love!! This is amazing!! I did fry peapods before and add them when i added the beef, cut my sweetener to 1/2 cup and doubled the xantham. I also made cauliflower fried rice which my daughter thought was actual rice lol thank you for this so much!!

    Reply
  28. Tammy says

    January 19, 2021 at 7:47 am

    I made this last night. It was fabulous. I used monkfruit sweetener and would probably cut back a little on this when I make it again. My husband said it was the first time he ate cauliflower rice that it didn't taste like "cauliflower" because the sauce is so good!

    Reply
  29. Jordan says

    January 13, 2021 at 6:06 pm

    5 stars
    So dang good! We added some red bell pepper and loved the dish!

    Reply
  30. Mel671 says

    January 08, 2021 at 5:09 am

    5 stars
    Delicious! Even my picky kid ate it. Thank you! Was a hit tonight.

    Reply
  31. Alicia Cole says

    January 05, 2021 at 9:13 pm

    This is so unbelievably delicious. THANK YOU!!!!

    Reply
  32. Jeri says

    January 05, 2021 at 12:36 pm

    I am new to kito am already looking for new recipes. This Mongolian Beef sounds really good and based on the comments I will be making this soon. Do I cook the whole recipe before making the freezer meal or freeze and then cook after thawing.

    Reply
  33. Audrey says

    November 16, 2020 at 1:24 pm

    Hi, I was wondering what the purpose of the xantham gum is? If it’s for thickening, could I use tapioca starch instead?

    Reply
    • jenniferbanz says

      November 21, 2020 at 9:32 am

      Yes

      Reply
  34. Laura says

    November 06, 2020 at 2:08 pm

    5 stars
    AWESOME!! A big hit with my entire family last night!! The flavors were a delight and the texture spot on! On Keto for over a year now and have lost 71 pounds and I must admit, I don't like PF Chang's, but your picture looked so good I decided to try it. The finished dish looked just like your picture! Looking forward to trying more of your recipes!! Keep up the great work!!

    Reply
  35. Holly F. says

    October 29, 2020 at 6:29 pm

    5 stars
    This was absolutely delicious! All three of my children loved it! It's sometimes hard to find Keto friends meals for me that my entire family enjoys. This will be a part of our regular rotation. The only thing I will change is the sweetness level. I doubled this recipe to feed our family and it was just a tad sweeter than I like. Next time I will add a little less monk fruit. Honestly, the yummiest Keto recipe I have made in a long time.

    Reply
  36. Linda says

    October 10, 2020 at 1:54 pm

    Why is coconut aminos so high in carbs using a 1/2 cup is very high carbs

    Reply
    • jenniferbanz says

      October 12, 2020 at 9:15 am

      That's why I use soy sauce but some people need to have a gluten free alternative

      Reply
      • Pat Pickett says

        December 13, 2020 at 7:17 pm

        5 stars
        I'm going to try this recipe. Looks great!. I just want to make the suggestion of using gluten-free tamari sauce--similar to soy sauce but gluten-free.

  37. kelly says

    October 04, 2020 at 7:10 pm

    This is amazing. I only used 1/2 cup monkfruit sweetener and it is more than enough for me. This one is on the regular rotation. Would be great with chicken or pork maybe even fish cooked lightly...

    Thank you for the great recipes Jennifer!

    Reply
  38. Anne says

    July 29, 2020 at 9:21 am

    Yum! I’m not a huge fan of red meat so I’m going to try this with chicken or turkey. Mushrooms and carrots… That would be nice too!

    Reply
  39. Keith says

    June 24, 2020 at 5:08 pm

    Amazingly awesome- to say the least! Silly question perhaps, but we are new to Keto and we are learning. The carbs listed here, are these “net carbs”?

    Reply
  40. Michele says

    June 13, 2020 at 1:44 pm

    5 stars
    My daughter & I made this with the Flatiron steak. I cut the steak just like you suggested and It was delicious....
    This is now a favorite for us.
    Thank you.?

    Reply
  41. Debbie says

    June 04, 2020 at 5:11 pm

    Jennifer this was great!!! We absolutely loved it. Will make this again for sure. I’m making your chicken fried steak tomorrow. Can’t wait to try it. Keep the recipes coming.

    Reply
  42. Kimberly says

    May 29, 2020 at 3:40 pm

    I never trust “copycat” recipes. They usually never taste like what they are suppose too. Yours was EXACT! Thank you.

    Reply
  43. Cecile says

    May 10, 2020 at 6:44 pm

    This was delicious and very easy to make. I did make one alteration to the recipe. I used toasted sesame oil instead of avocado oil.

    Reply
  44. Paula says

    May 09, 2020 at 2:57 pm

    4 stars
    Made this today with Miracle Rice. Pretty darn good. Next time I will ease back on the sugar as it was a little too sweet for me but those who prefer sweet this will be perfect.

    Reply
  45. Carolyn Patterson says

    April 08, 2020 at 6:08 pm

    5 stars
    Just made this using liquid aminos instead of soy sauce and Splenda brown sugar substitute. It was wonderful. I didn't tell my husband or son it was Keto friendly and they loved it, even the cauliflower rice!

    Reply
  46. Alisha Rodrigues says

    January 24, 2020 at 1:53 pm

    5 stars
    That beef steak has all the flavor in there. Love the texture and flavor this has. Never tried cooking with avocado oil, but definitely doing that with this recipe

    Reply
  47. Amanda Mason says

    January 24, 2020 at 8:35 am

    5 stars
    I am SO excited to try this recipe! I have been on a hunt for some PF Chang's copycat recipes and found yours. I love that you made this keto!! And the fact that I can freeze it will help me with meal prep! Thank you!! Can't wait to make this!

    Reply
  48. Kushigalu says

    January 23, 2020 at 5:03 pm

    5 stars
    Love the flavor, color and texture. I will try this over weekend and let you know how it turned out.

    Reply

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Welcome!

Jennifer

Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto. 

I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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