Go Back
+ servings
close up picture of low carb Mongolian beef
Print Recipe
4.92 from 24 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner, Main Course
Cuisine: asian
Keyword: gluten free, recipe for keto mongolian beef
Servings: 4
Calories: 331kcal



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.


  • 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.


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