This Keto Mongolian Beef is an easy dinner that will be inhaled by the entire family or pack it up and get excited about leftovers for once.
This Keto Mongolian Beef recipe is sponsored by Pure Essence, thank you for supporting the brands that make CIK recipes possible.
Need an easy dinner that will be inhaled by the entire family or that you won’t mind eating leftovers for a few days? Well then look no further than this Keto Mongolian Beef!
I love the tender flank steak that’s a bit crispy and coated in a delicious + sticky sesame ginger sauce. It really can’t be beaten. Let’s get to the in’s and out’s of the recipe!
Can I use regular erythritol instead of brown?
Yes, you can. I like the brown erythritol here as it adds a nice flavor to the sauce but any type of granulated sugar replacer will work just fine.
Can I use coconut aminos instead of tamari?
Yes, you can swap our the tamari for coconut aminos, please note that it will increase the carb just a bit so be sure to use your specific ingredients to calculate the nutrition.
What to serve with Keto Mongolian Beef…
Cauliflower rice, obviously. This is also great with our Keto Fried Rice, steamed veggies, stir-fried broccoli or Keto Hibachi Mushrooms!
Can I use almond flour or coconut flour in place of whey protein isolate?
Yep, just swap out the same amount. I like the whey protein because it’s not heavy and adds a light texture to the beef.
What is the nutrition for this recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) for keto at the bottom of the recipe card as well as the servings at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
For this recipe the macros come out just about perfect for the keto diet. The fat is 70% of calories, carbs are 3%, and the protein is 27%.
To optimize your keto diet you should definitely check out the Keto-specific digestive enzymes pictured above called Real-Zymes from our partner Pure Essence. The one customized for Keto actually contains enzymes sufficient to break down at least 54 grams of protein (for those who get up to 30% of their calories from protein), 60 grams of fats (up to 75% of calories) and 25 grams of carbs (14% of calories).
Digestive enzymes help your body breakdown nutrients so that they’re readily available for absorption. They can also be great when you transition to keto to help your pancreas digest fat before it gets the swing of things on its own. I know that these enzymes have been a huge game-changer in my diet.
I’ve arranged an exclusive deal with Pure Essence– right now you can grab 25% off plus FREE shipping on your order by using the code CASTIRON by clicking here.
If you decide to give them a try be sure to drop a comment below and let us know your thoughts!!
Keto Mongolian Beef
Ingredients
- 1 lb flank steak cut into ¼” strips
- 1 tablespoon tamari
- 1 teaspoon toasted sesame oil
- ¼ cup whey protein isolate
- ½ cup neutral oil avocado, algae, or refined coconut oil
Sauce:
- 1 tablespoon grated ginger
- 4 garlic cloves minced
- ¼ cup tamari or soy sauce if not gluten-free / or coconut aminos for soy free
- 3 tablespoons brown erythritol
- 4 green onions cut into 1” pieces
- 2 teaspoon sesame seeds
Instructions
- In a glass container with a lid combine the flank steak, tamari, and sesame oil. Toss to coat and refrigerate 30 minutes.
- In a small jar or bowl whisk together the ginger, garlic, tamari, and brown erythritol. Set aside.
- Heat the oil in a large 10.5” cast-iron skillet over medium-high heat (about 350° F).
- Place the whey protein isolate on a small plate. Working in batches to not overcrowd the pan, dredge each piece of steak through the protein then drop into the hot oil. Cook for about 2-3 minutes until crispy. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
- Drain all but 2 tablespoons of oil from the skillet. Pour in the sauce mixture and bring to a simmer. Once simmering add in the beef and green onions. Continue to cook for about 2 minutes until the onions have softened.
- Serve with cauliflower rice, broccoli rice, or Keto Fried Rice.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Hi, I’m HIGHLY ALLERGIC to garlic 🙁 and sadly love garlic but now have to omit it from recipes- what would you add to enhance/maintain the flavor if you were allergic?
Also it’s very hard for me to get my husband to eat his veg so I was thinking of adding broccoli or snap peas or both to the recipe, maybe 1/2 C snap peas halved & 1 C brocolli florettes and than tripling the sauce recipe if that works? LMK your thoughts, thanks! 🙂