Sugar-Free Mongolian Beef
Satisfy your craving for bold, savory flavors without the sugar with this irresistible Sugar-Free Mongolian Beef recipe! Tender slices of marinated flank steak are stir-fried to perfection and coated in a luscious sauce made from low-sodium soy sauce, coconut aminos, erythritol, and aromatic spices like fresh ginger and garlic. A hint of rice vinegar adds tang, while green onions and red chili flakes enhance the dish with vibrant color and a touch of heat. Thickened with arrowroot powder for a glossy finish, this healthier twist on the classic Mongolian beef delivers all the flavor without the guilt. Ready in just 35 minutes, this sugar-free, paleo-friendly entrée is ideal for weeknight dinners or impressing guests. Serve alongside steamed broccoli or cauliflower rice for a complete, nutritious meal!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.5 cup low-sodium soy sauce
- 2 tablespoons coconut aminos
- 2 tablespoons erythritol
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 0.5 teaspoon red chili flakes
- 4 green onions
- 2 tablespoons arrowroot powder
- 3 tablespoons water
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
Instructions
Slice the flank steak thinly against the grain into bite-sized pieces.
In a medium bowl, combine soy sauce, coconut aminos, erythritol, rice vinegar, minced ginger, minced garlic, and red chili flakes. Stir well until erythritol is dissolved.
In a separate small bowl, mix the arrowroot powder with water to create a slurry.
Add the sliced flank steak into the soy sauce mixture, ensuring each piece is coated. Let it marinate for at least 10 minutes.
While the beef is marinating, chop the green onions into 1-inch pieces.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated beef in batches to avoid overcrowding, cooking each batch for 2-3 minutes until browned. Remove cooked beef and set aside.
Reduce the heat to medium and add the sesame oil and green onions to the skillet. Sauté for 1-2 minutes until the onions are tender.
Reintroduce the beef to the skillet and stir to combine with the onions.
Add the arrowroot slurry, stirring constantly until the sauce thickens and evenly coats the beef.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6201 mg | 270% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.6 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1564 mg | 33% | |
*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.
