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.
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!
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.
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
Easy Keto Mongolian Beef (PF Chang's Copycat)
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Ingredients
- 1 Tablespoon avocado oil
- 2 teaspoons Minced ginger
- 1 Tablespoon Minced garlic
- ½ Cup Soy sauce or Coconut aminos
- ½ cup Water
- ¾ cup sugar free granulated sweetener
- 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
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.
Notes
- 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.
Nutrition per serving
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.
Brett Laverick says
Didn't hold out much hope but that was really good
Harley Furlow says
Made a few adjustments but all and all I love this recipe!
Karan Brandolino says
Very nice, just a bit too sweet for me. I’ll definitely be making this again, just with a little less sugar.
E says
Absolutely terrible, way WAY too much soy for this recipe. Normally I can get past it and just eat it so it doesn’t go to waste, but I couldn’t even swallow without gagging.
Valerie says
This was absolutely delicious! And so easy to make and I will be making it again and again. Thank you 🙏
KJ says
Made this tonight and it was so good. Thanks for all your awesome recipes
Julie says
Could you use beef gelatin to coat the beef before frying and omit the xanthan gum? Also can this be done in a ninja air fryer?
Jennifer Banz says
Gelatin will not get thick if it boils so that probably wouldn't work. You could use arrowroot starch. The meat could be cooked in the air fryer!
Eunice Robertson says
I don't have xanthan gum. Could I use powdered Psyllium husk instead?
Jennifer Banz says
That may work but I can't say for sure. I would add just a tiny bit at a time.
Faith says
A winner …. A keeper! My husband and I loved this recipe. Made as is. I know many think it’s too sweet but it’s just at the way we love it. I served it with Keto Cauliflower Fried Rice and Asian green beans.
CHRISTOPHER RYAN says
Absolutely delicious. Flavours are spot on. The whole picky family enjoyed it.
Rachelle says
We made this with the cauliflower rice and was delish will definitely make it again
DANIEL BANKS says
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
Kim says
If I wanted to coat the with something other than cornstarch, what would you suggest?
jenniferbanz says
My recipe doesn't use cornstarch.
Rachelle says
She used xanthan gum and I did also it worked in place of cornstarch recipe was delicious
Jeanne says
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.
michelle says
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.
LowCarbQuest says
Made this tonight and loved it, going to add this to the meal rotation from here on out. Thank you for sharing!
Cynthia says
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!)
Amy says
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!