Low Carb Mongolian Beef
Discover the bold flavors of this Low Carb Mongolian Beef, a healthy twist on a classic takeout favorite that’s perfect for weeknight dinners or entertaining. Tender slices of flank steak are stir-fried until perfectly caramelized, then coated in a rich, savory sauce made with soy sauce, a brown sugar substitute, garlic, ginger, and a hint of red pepper flakes for subtle heat. Vibrant vegetables like broccoli florets and red bell peppers elevate the dish while adding crunch and color. Thickened with xanthan gum instead of traditional starches, this keto-friendly recipe is packed with flavor without the carbs. Ready in just 40 minutes, this dish is a quick and satisfying meal that pairs beautifully with cauliflower rice or on its own as a hearty low-carb option.
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.5 cup soy sauce
- 0.25 cup brown sugar substitute (like erythritol or monk fruit)
- 0.25 cup beef broth
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 stalks green onions, sliced
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon xanthan gum
- 0.25 teaspoon black pepper
Instructions
Thinly slice the flank steak against the grain, about 1/4 inch thick, and set aside.
In a small bowl, whisk together the soy sauce, brown sugar substitute, beef broth, garlic, ginger, and red pepper flakes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced beef in batches, cooking until browned on both sides, about 2-3 minutes per batch. Remove beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sesame oil.
Add the sliced red bell pepper and broccoli florets, stir-frying until they are tender-crisp, about 3-4 minutes.
Return the cooked beef to the skillet, and pour the soy sauce mixture over the top.
Sprinkle the xanthan gum over the sauce and stir quickly to combine, thickening the sauce. Cook for an additional 2 minutes.
Add the sliced green onions and black pepper, and stir to combine.
Serve immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.9 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
