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Despite its name, this popular takeout dish actually originated in China and Taiwan. It’s traditionally made with hoisin sauce, soy sauce, and cornstarch — ingredients that are, unfortunately, not keto-approved. Luckily, this recipe replaces some of the more carby ingredients in Mongolian beef with low-carb substitutes, and the flavors are definitely comparable to the real thing.
Ingredients
- 2 tbsp olive oil, divided
- 1 tbsp minced ginger
- 2 cloves garlic, chopped
- ⅓ cup water
- 1 ½ tbsp coconut aminos
- 1 tsp red pepper flakes
- 1lb. flank steak, thinly sliced
- Salt and pepper, to taste
- Steamed broccoli, to serve with
- Sesame seeds, for sprinkle
Instructions
- Heat 1 tablespoon of olive oil in a saucepot over medium-high heat.
- Add ginger and garlic.
- Cook for 30 seconds, stirring frequently.
- Pour in the water, coconut aminos, and add red pepper flakes and simmer for 3-4 minutes.
- Remove from heat.
- Heat the remaining olive oil in a skillet.
- Add the flank steak and cook until browned.
- Season to taste with salt and pepper and pour in the prepared sauce.
- Cook for 2 minutes.
- Serve over steamed broccoli and sprinkle with a bit of sesame seeds.
Tips & Tricks
How to serve
If you ever ordered Mongolian beef at a Chinese restaurant, you know the dish is popularly served over steamed rice and even noodles. If you want a true Chinese restaurant experience, then feel free to serve this over some cauliflower rice. You can also add a bit of green onions to the beef, bt keep in mind that this will add to its total carb count.
