This low-carb green bean and beef casserole combines ground beef, green beans, and...
- 50 min
2 net carbs
Mongolian Beef
Delight in our Low-Carb Mongolian Beef: featuring tender beef strips coated in a savory, sweet, and tangy sauce, this wholesome and flavorful dish is sure to satisfy your cravings.
- Recipe last updated: September 6, 2024
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Mongolian Beef
- Last Updated: September 6, 2024
- 2 Comments
Low-Carb Mongolian Beef [Keto]
Enjoy our Low-Carb Mongolian Beef—a dish that's as satisfying as it is flavorful. Tender beef strips enveloped in a savory, sweet, and slightly tangy sauce that's sure to please your palate. This recipe is perfect for those seeking a delicious meal without the carb overload, offering a balance of wholesome ingredients and aromatic spices. With just 50 minutes of cooking time, it's a convenient option for busy days when you want something hearty and nutritious.
*Net carbs are per serving
Ingredients
- 1 ½ pounds flank steak
- 3 tablespoons soy sauce, (or coconut aminos)
- ¼ cup monk fruit (or sweetener of choice)
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons sesame oil
- 1 tablespoon avocado oil
- 1 tablespoon fresh ginger, grated
- ½ teaspoon xanthan gum
Garnish
- sliced green onions
Instructions
- Slice the flank steak thinly against the grain. Set aside.
- In a small bowl or glass measuring cup, combine the soy sauce, monk fruit, garlic, crushed red pepper flakes, and sesame oil. Add steak to a large bowl or zip-top bag and pour the sauce overtop. Toss the meat in the sauce until well coated. Marinate in the refrigerator for 30 minutes.
- In a large skillet, heat the avocado oil over medium heat. Once hot, add the steak, remaining marinade, and ginger to the skillet. Cook the steak until browned and fully cooked, stirring occasionally. Remove from heat.
- Spoon out about ½ cup of the sauce from the pan into a small bowl. Whisk in the xanthan gum until fully dissolved and the sauce has thickened.
- Return the thickened sauce to the skillet and stir to combine.
- Serve over cauliflower rice garnished with sliced green onions. Enjoy!
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Nutrition
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Notes
- You can eat this salad right after making it if you’re short on time and don’t have time for it to sit in the refrigerator. We find the flavor is richer, and the taste is better overall when the dish has been refrigerated for at least a couple of hours.
- If you don’t have white wine vinegar, you can substitute red wine vinegar, apple cider vinegar, or even regular white distilled vinegar.
- This side dish pairs well with any protein. During the summer months, we love to grill meat most nights (chicken, steak, burgers, shrimp, etc.), and this side dish compliments any protein we’ve paired with it. You can also turn this side dish into a main dish by adding protein directly to the salad.
Frequently Asked Questions
Is this low-carb Mongolian beef recipe Keto?
Yes! With 2 net carbs per serving, this Mongolian beef recipe is Keto. Keep in mind, that the nutrition for this recipe is just for the beef, it does not include cauliflower rice or anything else you pair with it. If you’re tracking carbs, make sure you include all other pairings, so you have accurate numbers.
Is this recipe gluten-free?
Yes, this low-carb Mongolian beef is gluten-free. However, most brands of soy sauce contain wheat, so make sure to use gluten-free soy sauce or coconut aminos.
Storage and Reheating Guidelines
- Make-ahead: Prepare the marinade up to 24 hours in advance and refrigerate to enhance flavor.
- Storing leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing instructions: Freeze in airtight containers or resealable bags for up to 2-3 months.
- To reheat: Reheat in a skillet over medium heat or microwave in short intervals until warmed through. Enjoy!
Additional Details
In the realm of low-carb cuisine, finding dishes that are both flavorful and satisfying can be a delightful challenge. For individuals managing diabetes or simply seeking to maintain a balanced diet, it’s important to have access to recipes that not only align with dietary needs but also taste delicious. Enter low-carb Mongolian beef—a dish that effortlessly combines tender beef strips with a savory, sweet, and slightly tangy sauce, creating a culinary experience that’s as wholesome as it is delicious.
While the origins of Mongolian beef remain somewhat mysterious, it’s widely believed that this dish has its roots in Taiwanese cuisine rather than traditional Mongolian fare. Nevertheless, its popularity has spread far and wide, becoming a staple in Chinese-American restaurants and home kitchens alike. The hallmark of Mongolian beef lies in its simplicity: thinly sliced beef, marinated and stir-fried to perfection, then coated in a luscious sauce that strikes the perfect balance between savory and sweet.
Preparing Low-Carb Mongolian Beef: Tips and Tricks
- Selecting the Beef: Choose a tender cut of beef, such as flank steak, and slice it thinly against the grain to ensure maximum tenderness.
- Marinating the Beef: Combine soy sauce, monk fruit (or sweetener of choice), minced garlic, crushed red pepper flakes, and sesame oil in a bowl or zip-top bag. Allow the beef to marinate in the refrigerator for at least 30 minutes to enhance the flavors.
- Cooking the Beef: Heat avocado oil in a large skillet over medium heat. Add the marinated beef, along with any remaining marinade and freshly grated ginger, to the skillet. Cook until the beef is browned and fully cooked, stirring occasionally for even cooking.
- Creating the Sauce: Spoon out a portion of the sauce from the pan and whisk in xanthan gum until fully dissolved, creating a thick and luscious sauce that coats every bite of beef.
Serving Suggestions and Variations
- Side Dish Pairing: Serve low-carb Mongolian beef over cauliflower rice for a low-carb alternative that complements the rich flavors of the dish.
- Garnish with Green Onions: Garnish your dish with sliced green onions for added freshness and crunch, elevating the presentation and flavor profile.
- Customization Options: Get creative with variations by adjusting the level of spiciness with crushed red pepper flakes or adding a dash of sriracha to the sauce. Incorporate your favorite low-carb vegetables, such as bell peppers or broccoli, to amp up the nutritional value of the dish.
The Benefits of Low-Carb Mongolian Beef for People with Diabetes
For individuals managing diabetes, maintaining stable blood sugar levels is essential for overall health and well-being. Low-carb Mongolian beef offers a satisfying and flavorful option that aligns with a low-carb lifestyle, making it a smart choice for those seeking to manage their condition through diet. By using monk fruit or a low-glycemic sweetener in place of traditional sugar, this recipe helps to minimize spikes in blood sugar while still satisfying cravings for something sweet. Additionally, the inclusion of fresh ginger adds a burst of flavor along with potential health benefits, as ginger is known for its anti-inflammatory properties and digestive benefits.
Low-carb Mongolian beef is more than just a delicious meal—it’s a versatile and satisfying dish that’s perfect for individuals managing diabetes or anyone looking to enjoy a flavorful low-carb option. With its tender beef, savory sauce, and endless possibilities for customization, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, fire up the stove, and get ready to savor every mouthwatering bite of this delightful dish.
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This Post Has 2 Comments
Bill
Feb 14 2024Really good dish. excellent instructions and video.
Total Diabetes Wellness
Feb 15 2024Hi Bill! Thanks for your comment, we’re glad you found the instructions and video easy to follow 🙂