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.
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!
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)
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.
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!
Laura Weston says
What does xanthum do …? And. Do I need it? Thankyou
jenniferbanz says
It thickens the sauce
Beverly says
Well, I just finished my second recipe of yours for the day, “Mongolian Beef.” Girl, another winner! Thanks.
Marsha says
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!
Jorge says
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!
Carol says
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.
Karen says
Quick and easy prep and amazing flavor!!! This recipe is a keeper!
Emily says
Wonderful!
Doubled the recipe hoping for leftovers, everyone thought I bought it from a resturant 😁
Jeanette says
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 ⭐️
Alina says
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.
Brittany says
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
KC says
YUMMO!!!! Super easy and restaurant good. Even the hubs loves it.
Nanette says
This was anazing!
Melinda says
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!
jenniferbanz says
So happy to hear this!
Linda says
This was absolutely delicious and fairly simple to make! This will be a regular go to for our family!!
Michelle M says
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!!!
Carrie says
has anyone made this and marinated the steak ahead of time?
Renata Maiden Guillory says
Love this recipe, but I would use half the sugar substitute. It was little overpowering. Definitely will make again.
Kellie Ziglar says
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 : )
Karol says
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.
Gretchin Anderson says
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!!
Tammy says
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!
Jordan says
So dang good! We added some red bell pepper and loved the dish!
Mel671 says
Delicious! Even my picky kid ate it. Thank you! Was a hit tonight.
Alicia Cole says
This is so unbelievably delicious. THANK YOU!!!!
Jeri says
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.
Audrey says
Hi, I was wondering what the purpose of the xantham gum is? If it’s for thickening, could I use tapioca starch instead?
jenniferbanz says
Yes
Laura says
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!!
Holly F. says
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.
Linda says
Why is coconut aminos so high in carbs using a 1/2 cup is very high carbs
jenniferbanz says
That’s why I use soy sauce but some people need to have a gluten free alternative
Pat Pickett says
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.
kelly says
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!
Anne says
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!
Keith says
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”?
Michele says
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.?
Debbie says
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.
Kimberly says
I never trust “copycat” recipes. They usually never taste like what they are suppose too. Yours was EXACT! Thank you.
Cecile says
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.
Paula says
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.
Carolyn Patterson says
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!
Alisha Rodrigues says
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
Amanda Mason says
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!
Kushigalu says
Love the flavor, color and texture. I will try this over weekend and let you know how it turned out.