Keto Mongolian beef

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PF Chang’s! one of your favorite Chinese take out has just got a keto make over. This keto Mongolian beef recipe is low carb, sugar free and oh so delicious. Made with the perfectly tender fried beef strips doused in a sweet sauce and served over your favorite low carb rice substitute like Shirataki/ miracle rice, Cabbage rice or cauliflower rice with or without broccoli. Let’s learn how to make this quick dinner recipe in easy steps.

Keto Mongolian Beef Recipe.

Mongolian sauce is one of the easiest sauces you will make. Whether you choose to make it on the stove top, in your slow cooker or instant pot, this low carb and sugar free recipe requires a few ingredients.

Yes this recipe is low carb, sugar free and keto friendly and is one of my amazing collection of Keto recipes. My family loves this recipe. They usually can’t decide which they want, this or Keto chicken broccoli.

How to make PF Chang’s Mongolian Beef Keto.

To make a keto version of any recipe, you start with the ingredients. Look closely at the ingredients and figure out what you need to swap out for a keto with a keto substitute and what you can leave out with if there is no keto friendly substitute. For this keto Mongolian Beef recipe, I made the following substitutions.

• Sugar: I swapped out the sugar in the traditional recipe with sweetener
• Cornstarch: This is used to coat the beef strips before frying. It does two things. Crisps up the beef strips and thickens the sauce. I deep fry my beef strips sometimes to get them crispy (but I really don’t think it matters if you deep fry or pan fry). I used Xanthan gum to thicken the sauce.
• Rice: I served this beef sauce over Shirataki rice instead of white rice. I also serve with cauliflower rice for a different feel.

Low carb Keto Mongolian Beef Ingredients.

• Steak: Flank steak, Flatiron steak or any steak of your choice. Most recipes call for flank steak but I have used any cut to make this recipe. The trick is cutting thin slices and against the grain.
• Low Sodium Soy sauce: You can substitute this with coconut aminos for a gluten free recipe.
• Xanthan gum: You can substitute this with unflavored gelatin powder, agar agar or beef collagen powder.
• Sweetener: I used brown sugar sweetener if you don’t have any on hand, you can make your own keto brown sugar which is what I usually do when I run out.

Low carb thickening agent

Some Recipes like soups, gravy and sauces usually need some form of thickening agents to get the right consistency. Most of these thickeners are not keto friendly that’s where low carb thickening agents come in.

A good low carb thickening agent should thicken your gravies and sauces effectively. They may not thicken as much as the other thickeners like corn starch that you might be used to but they thicken just fine. Some examples of these low carb / Keto thickeners are listed below.

• Xanthan gum:
• Unflavored gelatin
• Collagen powder
• Agar Agar (a vegan substitute)

How to make Keto Mongolia beef step by step

The Beef. Slice beef into thin strips about 1/4 inch thick. Make sure to cut the beef against the grain. Deep fry or pan fry then Set it aside.

Add the sauce ingredients to sauce pan, bring to boil, then add meat.

What to serve with

Traditionally OF Chang’s Mongolian Beef is served over rice. We will be serving pot Keto / low carb version with Shirataki rice, cabbage rice or cauliflower rice.

If you haven’t any of these low carb rice substitutes, you should check them out. You might find out the one you like.

Make ahead and how to store

This recipe can be made up to 3 days ahead and stored in an air tight container in the refrigerator. Left overs can be stored in the refrigerator for the same amount of time.

Mongolian Beef freezes very well. Store in the freezer for up to a month. Before storage, make sure it has cooled down completely, then store in a freezer safe air tight container.

Quick Recipe Notes and Tips

• Soy sauce is not gluten free. Substitute with coconut aminos for a gluten free option.
• If you like your beef a bit on the crispy side, I would suggest you deep fry it instead of pan frying it. Don’t worry it will still soften a bit when simmered in the sauce. Deep frying also let’s you fry more beef at a time. You
• If you choose to pan fry, you will need to do so in batches.
• I highly recommend low sodium soy sauce. With this you can control the salt in the recipe and adjust according to your taste.

Other Keto Dinner recipes to try.

• Keto butter Chicken Recipe made in your Instant pot
• Homemade meat sauce
• Keto Mexican Rice Recipe
• Low carb Unstuffed Cabbage rolls.

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Print Recipe

5 from 6 votes

Keto Mongolian Beef (Low carb PF Chang’s Mongolian Beef copy cat Recipe)

PF Chang’s one of your favorite Chinese has just got a keto make over. This keto Mongolian beef recipe is low carb, sugar free and oh so delicious.

Prep Time10 mins

Cook Time20 mins

Course: Dinner, Main Course

Cuisine: Asian

Keyword: Asian beef, Keto mongolian beef

Calories: 388kcal

Ingredients

• 1 1/4 lb Flank or flat iron steak (cut in 1/4 inch strips)
• 3 Tbsp oil of choice (Coconut oil or avocado oil would work)
• 3 Stalks green onions (chopped)

For Sauce

• 1/2 cup low sodium soy sauce.
• 1/4 cup water
• 1/4 cup keto brown sugar substitute.
• 1 teaspoon minced ginger
• 3 cloves of garlic
• 1/2 teaspoon pepper flakes (optional)
• 1/2 tsp Xanthan gum

Instructions

• Pour oil into a skillet and pan fry steak in a single layer till edges begin to brown.Remember to flip over to other side. Don’t over crowd the pan. Work in batches if you need to. Alternatively, deep fry and drain in a paper towel lined plate. Set meat aside.
• Mix the sauce ingredients and in a bowl. Add it to the skillet, and bring to boil. Then add the beef strips into the sauce. Let it simmer on medium heat for about 5 mins. Stir and taste for seasoning adjust with some salt if needed. Turn off heat and stir in the green onions. Serve over Shirataki rice or cauliflower rice.

Notes

1. I highly recommend low sodium soy sauce. With this you can control the salt in the recipe and adjust according to your taste.
2. The xanthan gum may look like it won’t blend when mixed with the other sauce ingredients, don’t worry when the liquid boils it will blend in.
3. See blog post for Xanthan gum substitutes.