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Mongolian Beef

Mongolian Beef

Published on: April 27, 2019

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Despite its name, this popular takeout dish actually originated in China and Taiwan. It’s traditionally made with hoisin sauce, soy sauce, and cornstarch -- ingredients that are, unfortunately, not keto-approved. Luckily, this recipe replaces some of the more carby ingredients in Mongolian beef with low-carb substitutes, and the flavors are definitely comparable to the real thing.

Mongolian Beef

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4



  • 2 tbsp olive oil, divided
  • 1 tbsp minced ginger
  • 2 cloves garlic, chopped
  • ⅓ cup water
  • 1 ½ tbsp coconut aminos
  • 1 tsp red pepper flakes
  • 1lb. flank steak, thinly sliced
  • Salt and pepper, to taste
  • Steamed broccoli, to serve with
  • Sesame seeds, for sprinkle



    • 1Heat 1 tablespoon of olive oil in a saucepot over medium-high heat.
    • 2Add ginger and garlic.
    • 3Cook for 30 seconds, stirring frequently.
    • 4Pour in the water, coconut aminos, and add red pepper flakes and simmer for 3-4 minutes.
    • 5Remove from heat.


  • 6Heat the remaining olive oil in a skillet.
  • 7Add the flank steak and cook until browned.
  • 8Season to taste with salt and pepper and pour in the prepared sauce.
  • 9Cook for 2 minutes.
  • 10Serve over steamed broccoli and sprinkle with a bit of sesame seeds.


How to Serve

If you ever ordered Mongolian beef at a Chinese restaurant, you know the dish is popularly served over steamed rice and even noodles. If you want a true Chinese restaurant experience, then feel free to serve this over some cauliflower rice. You can also add a bit of green onions to the beef, bt keep in mind that this will add to its total carb count.