Keto Mongolian Beef Stirfry
Some fans had asked me if I could make a Mongolian Beef Recipe that was not only Keto-friendly, but delicious. This might seem like a tricky task to pull off, but it was actually very easy in the end. There were a few key substitutions that had to be made to alter the traditional recipes found online to make them low carb enough for our enjoyment, yet still sweet and tasty.
Equipment
- Wok
Ingredients
- 1.5 pounds Flank Steak
- 1 head Cauliflower
- 4 stalks Green Onion
- 2 stalks Celery
- 3 tbsp Liquid Aminos or Coconut Aminos
- 3 tbsp Golden Monkfruit Sweetener
- 2 tbsp Coconut Flour
- 0.25 cup Avocado Oil
- 0.25 cup Water
- 1 tbsp Ginger
- 4 cloves Garlic
- 0.25 tsp Red Pepper Flakes
- 2 tbsp Sesame Oil Optional
Instructions
- Chop up the Head of Cauliflower into smaller pieces and discard most of the large stem pieces.
- Place Cauliflower into a Food Processor and pulse until the cauliflower is roughly the size of grains of rice. Set Aside for now.
- Cut Flank Steak into 1/4 thick strips no longer than 2-3 inches in length. Place into Gallon size Storage Bag and add 2 TBSP of Coconut Flour to it and shake around until evenly coated.
- In a Large Cast Iron Skillet or Seasoned Wok heat up a couple TBSP of Avocado Oil, and add in the Cauliflower. Cook for approximately 5 minutes on High Heat until well cooked, but not to the point of making it mushy.
- Add some more Avocado Oil to the Skillet and add in some of the Beef and sear it on both sides for a few minutes, and then remove from the skillet and set aside. DO NOT cook it all the way through in this step.
- Add the remaining Avocado Oil to the Skillet and add in the Minced Ginger and Garlic. Saute for a couple minutes, and then add in the Red Pepper Flakes, Liquid Aminos, Water, and Golden Monkfruit Sweetener and simmer on high until it begins to reduce down.
- Add in the Celery and Green Onion Stalks and saute for a minute before adding the Beef back into the skillet.
- Stir and cook on high until the beef is cooked to you liking and glazed all around with the reduced sauce. If you choose to use the Sesame Oil, add that near the end of the cooking process as a finishing flavor and stir in well while cooking. Serve on a plate or bowl on top of the Cauliflower Rice and enjoy!
Video
Notes
Most of the Carbohydrates and Sugars in this dish come from the Cauliflower. If you would like to reduce the sugars and carbs in the dish you could opt to serve it with a different side dish that the cauliflower used if you want. It is recommended that you do eat vegetables and source many of your daily net carbohydrates from them, but the choice is yours on what to do. Think of this as just a serving suggestion in my book.