Keto Mongolian Beef Recipe | Easy Low-Carb

Mongolian beef is a Chinese-American restaurant favorite—tender beef in a savory, slightly spicy sauce. This keto version uses a low-carb sauce sweetened with stevia and erythritol instead of brown sugar, and everything comes together in 15 minutes.

Ingredients (Serves 4)

For the Beef:

• 1.5 pounds beef flank or sirloin, thinly sliced
• 3 tablespoons olive oil, divided
• Salt and pepper

For the Sauce:

• 1/4 cup beef broth
• 3 tablespoons soy sauce (or tamari for lower sodium)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon xanthan gum (for thickening) or 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. Heat 1.5 tablespoons olive oil in a large skillet or wok over high heat
2. Season beef with salt and pepper. Cook in batches, 2-3 minutes per side, until browned. Set aside
3. In the same pan, heat remaining oil. Add garlic and ginger, cook 30 seconds
4. Add broth, soy sauce, vinegar, sesame oil, and red pepper flakes
5. Bring to a simmer and add xanthan gum (whisk quickly) or cornstarch slurry to thicken
6. Return beef to pan and toss to coat with sauce (1-2 minutes)
7. Top with green onions and sesame seeds. Serve over cauliflower rice or zucchini noodles

Nutrition (Per Serving)

Variations

• Spicier: Double the red pepper flakes or add sriracha
• Different Protein: Use chicken, pork, or shrimp
• More Vegetables: Add broccoli florets or mushrooms

Storage & Meal Prep

Refrigerate for 4 days. Freezes well for 3 months. Reheat gently on the stovetop.

Final Thoughts

This keto Mongolian beef delivers all the flavor of the restaurant version with none of the carbs. Make it tonight for a quick, impressive dinner.