Skip the takeout and make this Low Carb Mongolian Beef at home in under 30 minutes. It’s bold, savory, slightly sweet, and loaded with tender bites of beef and crisp green onions. You’ll get all the classic restaurant flavor without the sugar-heavy sauce or starchy thickeners.
Pair it with cauliflower rice or steamed veggies, and you’ve got a satisfying, balanced meal. This recipe is simple, quick, and tastes just as good as it looks sizzling in the pan.
Low Carb Mongolian Beef - Fast, Flavorful, And Weeknight-Friendly
Ingredients
- 1 1/2 pounds flank steak (or sirloin), thinly sliced against the grain
- 2 tablespoons avocado oil (or light olive oil), divided
- 4 green onions (scallions), cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1/2 cup beef broth (low sodium)
- 1/3 cup tamari or coconut aminos (for gluten-free; soy sauce works if gluten isn’t a concern)
- 2–3 tablespoons brown sugar substitute (like brown erythritol or allulose blend), to taste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon xanthan gum (or 1 tablespoon arrowroot if not strict low carb)
- Salt and black pepper, to taste
- Optional garnish: toasted sesame seeds, extra sliced scallions
- To serve: cauliflower rice or steamed broccoli
Instructions
- Prep the beef: Pat the steak dry and slice it thinly against the grain. Season lightly with salt and pepper. Set aside while you make the sauce.
- Whisk the sauce: In a bowl, combine beef broth, tamari or coconut aminos, brown sugar substitute, rice vinegar, and sesame oil. Taste and adjust sweetness or salt as needed. Sprinkle in xanthan gum and whisk well to prevent clumps.
- Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
- Sear the beef in batches: Add half the beef in a single layer. Sear 1–2 minutes per side until browned but still tender. Transfer to a plate. Repeat with remaining oil and beef.
- Sauté aromatics: Lower heat to medium. Add garlic, ginger, and red pepper flakes. Cook 30 seconds, stirring, until fragrant. Don’t let the garlic burn.
- Add the sauce: Pour the sauce into the pan. Simmer 1–2 minutes until it thickens and turns glossy. If too thick, splash in a bit more broth; if too thin, simmer another minute.
- Bring it together: Return the beef and any juices to the pan. Toss to coat. Stir in scallions and cook 1 minute more to keep them crisp and bright.
- Finish and serve: Taste and adjust seasoning. Sprinkle with sesame seeds if you like. Serve hot over cauliflower rice or alongside steamed vegetables.
What Makes This Recipe So Good
- Low in carbs, big on flavor: We swap out sugar and cornstarch for low-carb alternatives that still deliver that sticky-saucy finish.
- Ready in minutes: Thinly sliced beef cooks fast, so dinner hits the table quickly.
- Budget-friendly cuts work: Flank steak is great, but sirloin or even round can shine with proper slicing.
- Versatile: Adjust the heat, sweetener, and veggies to your taste without losing the traditional Mongolian beef vibe.
- Meal prep wins: The sauce holds up well, and the beef reheats beautifully for easy lunches.
Ingredients
- 1 1/2 pounds flank steak (or sirloin), thinly sliced against the grain
- 2 tablespoons avocado oil (or light olive oil), divided
- 4 green onions (scallions), cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1/2 cup beef broth (low sodium)
- 1/3 cup tamari or coconut aminos (for gluten-free; soy sauce works if gluten isn’t a concern)
- 2–3 tablespoons brown sugar substitute (like brown erythritol or allulose blend), to taste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon xanthan gum (or 1 tablespoon arrowroot if not strict low carb)
- Salt and black pepper, to taste
- Optional garnish: toasted sesame seeds, extra sliced scallions
- To serve: cauliflower rice or steamed broccoli
Step-by-Step Instructions
- Prep the beef: Pat the steak dry and slice it thinly against the grain. Season lightly with salt and pepper.
Set aside while you make the sauce.
- Whisk the sauce: In a bowl, combine beef broth, tamari or coconut aminos, brown sugar substitute, rice vinegar, and sesame oil. Taste and adjust sweetness or salt as needed. Sprinkle in xanthan gum and whisk well to prevent clumps.
- Heat the pan: Set a large skillet or wok over medium-high heat.
Add 1 tablespoon oil and swirl to coat.
- Sear the beef in batches: Add half the beef in a single layer. Sear 1–2 minutes per side until browned but still tender. Transfer to a plate.
Repeat with remaining oil and beef.
- Sauté aromatics: Lower heat to medium. Add garlic, ginger, and red pepper flakes. Cook 30 seconds, stirring, until fragrant.
Don’t let the garlic burn.
- Add the sauce: Pour the sauce into the pan. Simmer 1–2 minutes until it thickens and turns glossy. If too thick, splash in a bit more broth; if too thin, simmer another minute.
- Bring it together: Return the beef and any juices to the pan.
Toss to coat. Stir in scallions and cook 1 minute more to keep them crisp and bright.
- Finish and serve: Taste and adjust seasoning. Sprinkle with sesame seeds if you like.
Serve hot over cauliflower rice or alongside steamed vegetables.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. Keep cauliflower rice or veggies separate to avoid sogginess.
- Freezer: Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth.
Microwave on 50–70% power in short bursts to avoid overcooking.
Health Benefits
- Lower carb load: Using a sugar substitute and skipping cornstarch helps keep blood sugar steadier.
- Protein-rich: Lean beef offers high-quality protein to support muscles and satiety.
- Minerals and micronutrients: Beef provides iron, zinc, and B vitamins. Ginger and garlic add antioxidants and flavor without extra carbs.
- Smart fats: Avocado oil and a touch of sesame oil bring heart-friendly fats and help with vitamin absorption.
Pitfalls to Watch Out For
- Overcooking the beef: Thin slices cook fast. Pull them as soon as they brown to keep them tender.
- Too much xanthan gum: A little goes a long way.
Excess can turn the sauce gummy. Start with 1/2 teaspoon, then adjust.
- Hidden sugars: Check labels on broth and soy alternatives. Some brands sneak in sugar or starches.
- Salty sauce: Tamari and soy vary in saltiness.
Choose low-sodium broth and season at the end to avoid oversalting.
- Crowded pan: Sear in batches. Overcrowding steams the beef and prevents browning.
Variations You Can Try
- Extra heat: Add a sliced red chili or a dash of chili-garlic sauce to the aromatics.
- Veggie boost: Toss in sliced bell peppers, zucchini, or snow peas in the last 2–3 minutes for crunch and color.
- Different sweeteners: Allulose makes a smooth sauce; erythritol is sweeter but can crystallize slightly when cooled. Adjust to taste.
- Chicken or pork: Thinly slice chicken thighs or pork tenderloin and follow the same steps, adjusting cook time as needed.
- Ginger-forward: Double the ginger for a brighter, zesty profile that cuts through richness.
FAQ
Can I make this without xanthan gum?
Yes.
Simmer the sauce longer to reduce naturally, or use 1 tablespoon arrowroot mixed with 1 tablespoon cold water if you’re okay with a few extra carbs. Add the slurry at the end and simmer briefly.
What’s the best cut of beef for this?
Flank steak is classic, but sirloin, skirt steak, or thinly sliced rump roast also work. Slice against the grain for tenderness.
Is coconut aminos really lower in carbs than soy sauce?
Coconut aminos can be slightly sweeter and may list a small amount of sugars, but used in modest amounts, it’s still low carb.
Tamari is typically lower in carbs and has a stronger savory profile.
How do I keep the beef tender?
Slice thin, sear hot and fast, and don’t cook it to well-done. Resting the meat briefly after searing also helps it stay juicy.
Can I meal prep this?
Absolutely. Store cooked beef and sauce together, and keep cauliflower rice separate.
Reheat gently and add fresh scallions just before serving for best texture.
What can I use instead of rice vinegar?
Apple cider vinegar or a splash of lime juice works in a pinch. Start with a smaller amount and adjust to taste.
Wrapping Up
Low Carb Mongolian Beef delivers the sweet-salty punch you crave without the sugar crash. With quick searing, a simple sauce, and easy swaps, it’s a weeknight staple you’ll want on repeat.
Keep a bag of cauliflower rice in the freezer, slice your beef thin, and you’re 20 minutes from a takeout classic made cleaner. It’s bold, comforting, and totally doable any night of the week.