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prep time
10 min
cook time
12 min
ready time
22 min
Keto Mongolian Beef
This Keto take on Mongolian beef is cooked in a sweet and sticky low carb glaze, rich with warming spices and seasonings. This is a quick and easy dinner option perfect for weeknight meals when you are short on time. Ideal served alongside your favorite Keto Chinese inspired sides.
How to Make Keto Mongolian Beef
Mongolian beef is often prepared with a coating of corn starch before being pan-fried with a sauce to create a sticky all-over glaze. Our easy Keto Mongolian beef is prepped with xanthan gum as an alternative to using corn starch. Using xanthan gum is a great way to thicken your Keto sauces while keeping the carb count low. Once the beef has browned, it is stir-fried with aromatic garlic, warming ginger, tangy tamari sauce and a sweet maple-flavored syrup. The delicious ingredients combine and thicken to create a sweet and sticky coating for the beef strips.
Serving Suggestions
We have served our Keto Mongolian beef with sliced scallions for extra flavor and texture. You could also serve with a scattering of fresh chopped cilantro. This easy Keto stir fry beef is perfect paired with plain Keto cauliflower rice, low carb stir-fried vegetables or Keto egg fried rice. Alternatively, this makes a great lunch filling served in simple lettuce leaf cups.
Net Carbs
5.3 g
Fiber
13.9 g
Total Carbs
37.8 g
Protein
35.8 g
Fats
17 g
407 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef Flank Steak
8 ounce
Water
5 tablespoon
Scallions
2 medium - 4 1/8" long
Olive Oil
1 tablespoon
Xantham Gum Gluten Free by Hodgson Mill
1 tablespoon
Garlic
1 clove
Ginger Root, Raw
1 slice - 1" diameter
Tamari Sauce
1 tablespoon
Maple Flavored Syrup by Lakanto
1 tablespoon
Recipe Steps
steps 5
22 min
Step 1
Slice or cut the flank steak into even 1/2 inch wide strips. Add the steak strips to a medium mixing bowl. Sprinkle the xanthan gum evenly over the steak pieces. Use your hands to toss the beef and gum together, lightly coating the steak strips all over in the powder.Step 2
Heat the olive oil in a large skillet over a medium heat. Add the coated beef strips. Pan-fry the beef for 4-5 minutes until well browned all over. Remove the beef from the skillet with a slotted spoon and set to one side while you prepare the sauce.Step 3
Finely crush the garlic and grate the ginger. Add the garlic and ginger to the skillet and sweat gently for a minute to soften. Add the tamari sauce, water and maple-flavored syrup. Stir together well to combine. Simmer the sauce for a minute until bubbling and beginning to thicken.Step 4
Return the steak strips to the skillet. Stir well to combine with the sauce. Pan-fry the beef for 2-3 minutes more until the sauce is reduced right down and thickened to a sweet sticky glaze, coating the beef all over. If the skillet gets too dry, you can always add a splash more water. This will help to deglaze the pan and lift any caramelized sauce from the base of the skillet. If your sauce is not thickening, you may also add a touch more xanthan gum as required.Step 5
Roughly chop the scallions. Divide the cooked beef between two individual serving bowls and top with the chopped scallions. Serve the Mongolian beef hot accompanied by your favorite Keto Chinese inspired sides.
Comments
Djfree42 3 years ago
The taste was fine but needed more pop. I just could not get past the slimy texture
Tangrae 3 months ago
I true it as well and felt exactly the same slimy. Very off putting I would cut way back on the xanthan gum
Loraj 4 years ago
This turns out slimy and gross because of the xanthum gum. If I try it again I will do it without that. I can’t tell if it would be okay or not because the slime was overwhelming.
IneffableArugula516401 4 years ago
I cooked my steak first. And then made the sauce. I added the xanthum gum to the sauce. Turned out beautiful. I also subbed avocado oil. And used monk fruit sweetner.