Say hello to our Keto Mongolian Beef - an incredibly easy-to-make dinner that your whole family will absolutely adore. It's so good, you might even find yourself looking forward to leftovers! With this delightful beef recipe in your arsenal, you'll find yourself questioning the need for Asian takeout. After all, who needs delivery when you can whip up such deliciousness at home using simple ingredients?
This Keto Mongolian Beef recipe is sponsored by Pure Essence. Thank you for supporting the brands that make CIK recipes possible.
- Preparation and cooking overview
- Chef's note
- 🥩 Ingredients for this keto Mongolian beef recipe
- Ingredient substitutions
- Cooking tools required
- Tools substitute options
- How to make Keto Mongolian Beef: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- Storage and reheating instructions
- Storing and reheating leftovers
- Reheating best practices
- Recipe wrap-up and conclusion
- What is the nutrition for this recipe?
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Crafting this Keto Mongolian Beef starts with marinating the steak and creating a flavorful Asian sauce. The marinated steak is then coated in whey protein isolate, pan-fried to a crispy finish, and simmered in the sauce with green onions. In just around 40 minutes, you'll have a delectable beef dish, garnished with sesame seeds and pepper flakes, ready to serve and savor.
Remember, marinating the steak is key - it really helps to infuse those flavors! Also, don't be afraid to get creative with your keto sides. This Mongolian Beef pairs beautifully with riced cauliflower, broccoli rice, or even Keto Fried Rice. Making keto alternatives like this recipe not only keeps your meals interesting but also makes sticking to your diet that much easier. Enjoy the journey of exploring keto-friendly twists on classic dishes!
🥩 Ingredients for this keto Mongolian beef recipe
If you can't find basic ingredients, here are some close substitute options:
Cooking tools required
To make this Keto Mongolian Beef recipe, you'll need the following tools:
Tools substitute options
How to make Keto Mongolian Beef: step-by-step guide
- Combine the sliced flank steak, tamari, and toasted sesame oil in a glass container with a lid. Toss to coat and refrigerate for 30 minutes.
- Whisk together the ground ginger, minced garlic, tamari, and brown erythritol in a medium bowl to make the heavenly tasted Asian sauce.
- Place the whey protein isolate on a small plate. Working in batches to not overcrowd the pan, dredge slices of meat through the protein powder until well coated.
- Heat the neutral oil in a large 10.5" cast-iron skillet over medium-high heat (about 350°F). Add the coated steak strips to the hot oil and cook for 2-3 minutes, until crispy. Use a large slotted spoon to remove the strips from the oil, and let it drain on paper towels to remove excess oil.
- Drain all but 2 tablespoons of oil from the skillet. Pour the Asian sauce mixture and bring it to a simmer for a thicker sauce. Once it is simmering, add in the cooked beef strips and the green onions. Continue to cook for about 2 minutes, until the onions have softened.
- Finally, sprinkle sesame seeds and pepper flakes over the tender Beef and serve with riced cauliflower, broccoli rice, or Keto Fried Rice.
Chef's pro tip
Here's a key pointer - always check your oil's temperature before adding the beef strips. If the oil isn't sufficiently hot, you might end up with less-than-crispy edges and even a soggy texture. To make sure your oil is at the perfect temperature, try this trick: drop a small piece of steak into the oil. If it immediately starts to bubble and sizzle, your oil is ready for the main event!
How to make it healthier
Here are some time-saving expert tips in case you are in a hurry or want to make this weeknight meal for a gathering:
Storage and reheating instructions
Storing and reheating leftovers
Reheating best practices
Recipe wrap-up and conclusion
To sum it all up, the Keto Mongolian Beef is a super yummy and healthy recipe that's perfect for all your keto peeps out there. It's a breeze to make, and you can totally make it your own by adding your fave flavors. Get ready to chow down on this Asian delight that's jam-packed with protein and low on carbs. So, whether you're a keto pro or just starting out, this dish is gonna be your new food crush!
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 brands' 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 below 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).
Frequently asked questions
Keto Mongolian Beef
- 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
- 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
- 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.