Mongolian Beef has always been my go-to at any Chinese restaurant. Unfortunately, it has never been very keto friendly until now. This Keto Mongolian Beef tastes absolutely amazing, but is slightly less sweet than it's non-keto counterpart. Give it a try and you're sure to be hooked!
Cook time: 15 minutes
Servings: 4
Macros per serving:
Calories: 335
Fat: 25g
Total Carbs: 5g
Net Carbs: 2g
Protein: 23g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
1 lb of beef steak. I used loin flap, but most other steaks will do.
3 tbsp Ghee
*2 tbsp Xanthan Gum *see step 3*
1 tbsp minced garlic
2 dried red chilis
1/2 tsp ground ginger
1/3 cup soy sauce or coconut aminos
1/3 cup water
2 green onions
8-10 drops liquid stevia
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Let’s Do This!
Slice beef into 1/4 inch thick strips.
Add to a gallon sized zip lock bag.
Add 2 tbsp Xanthan Gum to the bag and shake until well coated, but if your meat is too wet it can become slimy. We no longer recommend this, just skip the xanthan gum all together. See note.
Head 2 tbsp of Ghee over medium-high heat.
Add steak from bag into pan
Cook until all sides are starting to look brown a crispy.
Remove steak from pan and set aside.
Add 1 tbsp of ghee to pan and allow to melt.
Add garlic and chilis to the pan for about 20 seconds.
Add soy sauce/aminos, water, and ginger to the pan and stir.
Add 8-10 drops of liquid stevia.
Immediately add the beef back into the pan and begin to stir.
Once almost no free sauce is left in the pan, cut green onions into 1 inch chunks.
Add to pan and stir until the onions change color slightly.
Serve over cauliflower rice!
* Note: We received a bad batch of xanthan gum that allowed us to successfully coat the beef in xanthan gum. After receiving a new batch and attempting this, we noticed that it does not work as it had previously. The original batch was far less sticky than it should have been and affected several recipes. The result of doing this is almost always slimy. Just leave it out.