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Keto Mongolian Beef


Course Dinner
Cuisine Asian, Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 US Imperial
Calories 318 kcal

Ingredients

  • 16 oz flank steak sliced into bite-size stripes
  • 2 tbsp olive oil divided
  • 1 tbsp fresh ginger peeled and grated
  • 2 garlic cloves minced
  • 4 floz water
  • 2 2/3 floz Erythritol
  • 2 tbsp coconut aminos
  • 1 teaspoon red pepper flakes
  • 1-2 tsp xanthan gum to thicken the sauce
  • salt and pepper to taste
  • 1 scallion sliced (for topping)

Instructions

  1. 1. In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.

    2. Add a xanthan gum and beef strips to a zip bag and toss well.

    3. In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.

    4. Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.

    5. Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.

Recipe Notes

Macros (per serving): Calories: 318 – Fat: 19.2g – Net carbs: 2.3g (total carbs: 3.3g, fiber: 1g) – Protein: 31.2g