Keto Mongolian Beef Recipe

This Keto Mongolian Beef is a game-changer for anyone missing Chinese takeout on a low-carb diet. Tender strips of flank steak coated in a rich, slightly sweet and savory sauce that simmers to perfection in your slow cooker. The best part? It requires just 10 minutes of prep time, and then your slow cooker does all the heavy lifting. You’ll have an irresistible keto-friendly dinner that tastes like it came from your favorite restaurant!

Why You’ll Love This Recipe

• Effortless Preparation: Just slice the beef, mix the sauce ingredients, and let your slow cooker work its magic.
• Rich Flavor Profile: The combination of coconut aminos, garlic, and a touch of sweetness creates that authentic Mongolian beef taste without the carbs.
• Versatile Serving Options: Pairs beautifully with cauliflower rice, steamed broccoli, or a fresh Asian-inspired salad.
• Family-Friendly: Even non-keto family members will request this dish again and again – it’s that good!

this Recipe

Ingredients You’ll Need

• Flank Steak: The traditional choice for Mongolian beef, delivering excellent flavor and texture when sliced thinly against the grain.
• Unflavored Gelatin Powder: An unexpected secret ingredient that helps tenderize the meat and thicken the sauce naturally.
• Coconut Aminos: Provides that savory umami flavor traditionally given by soy sauce, but without the gluten and with fewer carbs.
• Garlic: Fresh minced garlic infuses the dish with essential aromatic flavor. Don’t skimp here!
• Powdered Monk Fruit Allulose Blend: Gives the sauce that subtle sweetness without adding carbs. The key to authentic-tasting Mongolian beef without the sugar.
• Blackstrap Molasses: Just a tablespoon adds depth and that characteristic dark color to the sauce without significantly impacting carb count.
• Sesame Oil: Adds a nutty, distinctly Asian flavor that elevates the entire dish.
• Sea Salt: Enhances all the other flavors in the dish.
• Ground Ginger: Provides a warming, slightly spicy note that’s essential in Asian cuisine.
• Black Pepper: Adds a touch of heat and complexity to balance the sweetness in the sauce.

Variations

Protein Alternatives

Substitute the flank steak with thinly sliced chicken thighs or pork loin for a different but equally delicious meal.

Spice It Up

Add red pepper flakes or a drizzle of chili oil for a spicier version that packs some heat.

Veggie Additions

Toss in some sliced bell peppers, mushrooms, or zucchini during the last 30 minutes of cooking for a more complete one-pot meal.

Extra Umami

For even more depth of flavor, add a tablespoon of fish sauce or a teaspoon of gluten-free hoisin sauce (if not strictly keto).

How to Make Keto Mongolian Beef

Step 1: Prepare the Beef

Slice the flank steak as thinly as you can (1/4 inch or thinner), making sure to cut against the grain for the most tender results. This is much easier if the meat is partially frozen for about 30 minutes before slicing.

Step 2: Coat with Gelatin

In a large bowl or plastic bag, toss the flank steak pieces with the unflavored gelatin powder until every piece is evenly coated. This step is crucial for creating a tender texture and helping the sauce cling to the meat.

Step 3: Add Beef to Slow Cooker

Transfer the gelatin-coated beef to your slow cooker, spreading it out evenly.

Step 4: Prepare the Sauce

In a small bowl, whisk together the coconut aminos, minced garlic, powdered sweetener, blackstrap molasses, sesame oil, ground ginger, sea salt, and black pepper until thoroughly combined.

Step 5: Combine and Cook

Pour the sauce mixture over the beef in the slow cooker, stirring to ensure each piece is well-coated. Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until the beef is tender and cooked through.

Step 6: Thicken Sauce (Optional)

If you prefer a thicker sauce, remove the beef with a slotted spoon and transfer the liquid to a saucepan. Simmer for 10-15 minutes until reduced to your desired consistency, then pour back over the beef before serving.

Pro Tips for Making the Recipe

• Slice Against the Grain: For maximum tenderness, always slice your flank steak perpendicular to the muscle fibers.
• Partial Freezing: For the thinnest slices, place the steak in the freezer for about 30 minutes before cutting.
• Don’t Skip the Gelatin: It not only tenderizes the meat but also creates that silky mouthfeel in the sauce that mimics the cornstarch used in traditional recipes.
• Sauce Thickness: If you want a thicker sauce without the additional reducing step, you can add 1/4 teaspoon of xanthan gum to the sauce mixture before cooking.
• Coconut Aminos Substitute: If you can’t find coconut aminos, you can use tamari with a bit of additional sweetener, though this will change the flavor profile slightly.

How to Serve

Perfect Pairings

Serve your Keto Mongolian Beef over cauliflower rice for a complete low-carb meal that mimics the traditional restaurant experience.

Veggie Sides

Steam some broccoli, bok choy, or Chinese cabbage to serve alongside for added nutrition and to soak up that delicious sauce.

Garnishes

Top with sliced green onions and a sprinkle of sesame seeds for color, flavor, and presentation.

Complete the Meal

Add a side of simple Asian cucumber salad dressed with rice vinegar, a touch of sesame oil, and a pinch of salt for a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day, making this a perfect meal prep option.

Freezing

This dish freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. The sauce helps keep the meat moist even after thawing.

Reheating

For best results, reheat gently in a skillet over medium-low heat until just warmed through. You can add a tablespoon of water if the sauce seems too thick. Alternatively, microwave on 70% power in 30-second intervals, stirring between each, until heated to your liking.

FAQs

Can I make this recipe without a slow cooker?
Absolutely! You can prepare this on the stovetop in a large, heavy-bottomed pan or Dutch oven. Brown the gelatin-coated beef pieces in batches, then add the sauce and simmer on low heat for about 30-40 minutes until tender.

Is this recipe truly keto-friendly with the molasses?
Yes, it is. The small amount of blackstrap molasses (1 tablespoon divided among 6 servings) adds minimal carbs per serving while providing that authentic flavor. If you’re concerned, you can substitute with 1/2 teaspoon of maple extract instead.

Can I use other cuts of beef for this recipe?
While flank steak is traditional, you can also use skirt steak, sirloin, or even ribeye. Just remember to slice thinly against the grain, and adjust cooking time as needed for different cuts.

How can I tell if my beef is sliced against the grain?
Look at the meat and identify the direction of the muscle fibers (the “grain”). Then slice perpendicular to those lines. This shortens the muscle fibers, making each bite more tender and easier to chew.

Final Thoughts

This Keto Mongolian Beef brings all the flavors you love from your favorite Chinese restaurant right to your dinner table, without the carbs or guilt. The slow cooker method makes it incredibly convenient for busy weeknights, and the rich, glossy sauce will have everyone thinking you spent hours in the kitchen. Whether you’re strictly following a keto lifestyle or just looking for a healthier version of a takeout favorite, this recipe is sure to become a regular in your meal rotation. Give it a try tonight – your taste buds (and your waistline) will thank you!

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