Craving the bold, sweet-and-savory flavors of takeout but aiming for a healthier, faster, and low-carb option? This keto Mongolian beef recipe is the perfect solution. It's a family-friendly meal that's easy to prepare, whether you prefer using an air fryer, Instant Pot, slow cooker, or stovetop.
Why Choose Keto Mongolian Beef?
Traditional Mongolian beef is often loaded with sugar, cornstarch, and served over rice, making it a no-go for those following a keto or low-carb diet. This recipe offers a delicious alternative with a few simple swaps:
- No Sugar: Classic Mongolian beef contains a significant amount of sugar. This recipe uses keto-friendly sweeteners like erythritol, Lakanto Golden, or Swerve Brown to achieve the desired sweetness without the added carbs.
- No Cornstarch: Cornstarch is traditionally used to coat the beef and thicken the sauce. This recipe omits cornstarch and instead uses xanthan gum or glucomannan to thicken the sauce, keeping it low-carb.
- No Rice: Traditional Mongolian beef is served over white rice or noodles. This recipe suggests serving it over cauliflower rice or in lettuce cups for a keto-friendly option.
Ingredients and Substitutions
Here's a breakdown of the key ingredients and potential substitutions:
- Beef: Flank steak is a popular choice for its tenderness and ability to be sliced thinly. Other suitable options include flat iron steak, sirloin, or skirt steak. For easy slicing, freeze the beef for 20-30 minutes before cutting it against the grain into thin slices.
- Soy Sauce/Coconut Aminos: Coconut aminos are a great substitute for soy sauce, especially if you're avoiding soy or gluten. They provide a salty, umami flavor that complements the dish. Tamari is another excellent option, offering more umami flavor and fewer carbs than coconut aminos while remaining gluten-free. Be sure to check the ingredients list on all packaged products, particularly the coconut aminos, to ensure there is no chance of cross-contamination through the manufacturer.
- Sweetener: A brown sugar replacement, such as Lakanto Golden or Sukrin Gold, is recommended for authentic flavor. You can also use regular erythritol or a blend of granular sweetener and molasses. Other options include allulose or Bocha Sweet.
- Vegetables: Add your favorite low-carb vegetables to this dish. Broccoli, bell peppers, green beans, and bean sprouts are all great choices. Red bell peppers and spring onions are also commonly used.
- Garlic and Ginger: Freshly minced garlic and ginger are essential for the sauce's flavor. Avoid substituting with powdered ginger, as it won't provide the same taste.
- Oil: Light olive oil or avocado oil is suitable for frying the beef and vegetables. Toasted sesame oil adds a delicious flavor to the sauce.
- Thickening Agent: Xanthan gum or glucomannan can be used to thicken the sauce without adding carbs. Start with a small amount (1/4 teaspoon) and gradually add more until the desired consistency is reached.
- Other: Red pepper flakes add a touch of heat. Green onions and sesame seeds are used for garnish.
Keto Mongolian Beef Recipe
This recipe provides instructions for air fryer, Instant Pot, slow cooker, and stovetop cooking methods.
Air Fryer Instructions:
- Preheat the air fryer to 400°F.
- Toss the steak and green beans (or other desired vegetables) in olive oil and sesame oil.
- Place the steak and vegetables in a tray or on a rack and air fry for 10-12 minutes, stirring halfway through the cook time.
- While the steak and vegetables are cooking, heat soy sauce (or coconut aminos), water, brown sugar substitute, ginger paste, garlic, salt, and pepper in a saucepan over medium heat. Simmer until thickened.
- Serve the steak and vegetables with the sauce.
Instant Pot Instructions:
- Heat oil in the Instant Pot on the sauté setting on high.
- Sear half of the thinly sliced beef for a couple of minutes. Remove from the Instant Pot and repeat with the remaining beef.
- Return all the beef to the Instant Pot and add the garlic, ginger, soy sauce (or coconut aminos), red pepper flakes, brown sugar substitute, and liquid stevia.
- Place the lid on the Instant Pot, set the steam valve to 'sealing,' and set the Instant Pot to cook for 12 minutes on high pressure using the manual setting.
- Allow the pressure to naturally release, then open the pot and remove the beef, leaving the liquid in the pot.
- Taste the liquid and add more liquid stevia if desired.
- Stir in the xanthan gum, ¼ teaspoon at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency.
- Return the beef to the pot and stir with the sauce. Serve topped with green onions and sesame seeds.
Slow Cooker Instructions:
- Slice the beef thinly against the grain. This works best when it is semi-frozen (but not rock solid).
- Place the beef in the bottom of a slow cooker.
- In a bowl, whisk together the sweeteners, water, tamari (or coconut aminos), sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.
- Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours.
- When the beef has finished cooking, spoon some of the broth out of the pot into a bowl.
- Whisk in the glucomannan until well combined, then pour back into the pot and stir to coat the beef.
- Sprinkle with sliced green onion and sesame seeds. Serve over cauliflower rice.
Stovetop Instructions:
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add half the beef and sauté until nicely browned, 3 to 4 minutes. Repeat with more oil and the remaining beef.
- Add the sauce to the pan and bring to a simmer.
- Push all the beef to one side and whisk in the glucomannan, then stir well to combine.
Step-by-Step Stovetop Recipe
- Prepare the Sauce: In a small bowl, whisk together coconut aminos, water, erythritol, minced garlic, and minced ginger to make the sauce.
- Cook the Beef: Heat olive oil in a cast iron skillet over medium-high heat. Add thinly sliced flank steak to the skillet and cook until browned, about 2-3 minutes per side.
- Combine and Thicken: Reduce heat to medium-low and pour the sauce over the cooked steak. Stir well to coat the steak evenly in the sauce. Continue cooking for another 2-3 minutes until the sauce thickens slightly and coats the steak.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot over cauliflower rice if desired.
Tips for Success
- Slice the Beef Thinly: Slicing the beef thinly against the grain is crucial for tenderness. Partially freezing the meat beforehand makes this easier.
- Don't Crowd the Pan: When searing the beef, avoid crowding the pan. Cook the meat in batches if necessary to ensure proper browning.
- Adjust Sweetness and Spice: Adjust the amount of sweetener and red pepper flakes to your liking.
- Thicken the Sauce: If you prefer a thicker sauce, use xanthan gum or glucomannan. Start with a small amount and gradually add more until the desired consistency is reached.
Serving Suggestions
- Cauliflower rice
- Broccoli rice
- Lettuce cups
Storage and Meal Prep
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. The sauce will thicken as it cools, so add a splash of water when reheating if needed. This dish is also freezer-friendly.
Read also: Easy Low-Carb Cheese Crackers
Nutritional Information
Nutritional information is provided as a courtesy and is approximate only. It may vary depending on the brand and type of ingredients used. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Read also: Keto Calorie Counting: A Detailed Guide
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