This low-carb version of the takeout classic is sweet, salty, and ready in 20 minutes. Served over steamed broccoli or shirataki noodles for a keto-friendly bowl.
Keto Mongolian Beef Stir Fry
Tender slices of flank steak simmered in a sweet-and-savory keto Mongolian sauce – this quick stir fry is low-carb, packed with flavor, and ready in under 30 minutes.
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Ingredients
1 lb flank steak, thinly sliced
2 tbsp avocado oil
3 cloves garlic, minced
1/4 cup soy sauce or tamari
2 tbsp brown erythritol or monk fruit
1 tsp fresh grated ginger
1/4 tsp xanthan gum (optional, for thickening)
Sliced green onions and sesame seeds for garnish
- Optional for Extra Ttender Steak
1 tsp baking soda (for velveting method)
Directions
- Prep the Steak
- Slice the flank steak thinly against the grain (look for the direction of the muscle fibers and cut across them).
- Optional but recommended: For extra tenderness, toss the sliced steak with 1 tsp baking soda and let sit for 15 minutes. Rinse thoroughly and pat dry before cooking.
- Sear the Steak
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- Add steak slices in a single layer (work in batches if needed). Sear for 1–2 minutes per side, just until browned. Remove from the pan and set aside.
- Make the Sauce
- Reduce heat to medium. Add the remaining 1 tablespoon of oil, then sauté garlic and ginger for about 30 seconds until fragrant.
- Stir in soy sauce and sweetener. Simmer for 2–3 minutes.
- If using xanthan gum, sprinkle it in now and stir well to thicken slightly.
- Finish the Stir Fry
- Return the steak to the skillet and toss to coat in the sauce. Cook for 1–2 minutes more, just until warmed through.
- Garnish and Serve
- Sprinkle with sliced green onions and sesame seeds before serving.
Equipment
Saute Pan 9.5 inchSaute Pan 9.5 inch
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