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
- 1/2 Cup Soy sauce or Coconut aminos
- 1/2 cup Water
- 3/4 cup Granulated sweetener (Click here to see my favorite on Amazon)
- 1 1/2 pounds Flank steak or Flatiron steak
- 1/4 teaspoon Red pepper flakes
- 5 Stems Green onions-cut diagonal into 2 inch pieces
- 1/4 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 1/4 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 1/4th of the Mongolian beef and does not include the cauliflower rice.
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.