Keto Friendly Mongolian Beef Recipe • Low Carb with Jennifer (2024)

Published: Jan 21, 2020 · Modified: Oct 15, 2023 by Jennifer Banz· 64 Comments

Servings: 4

Cals: 331

Fat: 17

Carbs: 5

Fiber: 1

Protein: 40

Time: 25 minutes mins

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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.

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)

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!

4.95 from 36 votes

Course: dinner, Main Course

Cuisine: asian

Prep Time: 5 minutes minutes

Ingredients

1 Tablespoon avocado oil
2 teaspoons Minced ginger
1 Tablespoon Minced garlic
½ Cup Soy sauce or Coconut aminos
½ cup Water
¾ cup sugar free granulated sweetener
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

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.

Notes

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.

Servings: 4

Nutrition per serving

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

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.