Keto Mongolian Beef

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    12 min

  • ready time

    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

Keto Mongolian Beef

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Beef Flank Steak

    Beef Flank Steak

    8 ounce

  • Water


    5 tablespoon

  • Scallions


    2 medium - 4 1/8" long

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Xantham Gum Gluten Free by Hodgson Mill

    Xantham Gum Gluten Free by Hodgson Mill

    1 tablespoon

  • Garlic


    1 clove

  • Ginger Root, Raw

    Ginger Root, Raw

    1 slice - 1" diameter

  • Tamari Sauce

    Tamari Sauce

    1 tablespoon

  • Maple Flavored Syrup by Lakanto

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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.
    Step 5

Comments 3

  • Djfree42

    Djfree42 3 years ago

    The taste was fine but needed more pop. I just could not get past the slimy texture

    • Loraj

      Loraj 3 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

        IneffableArugula516401 3 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.