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Low Carb Mongolian Beef - Fast, Flavorful, And Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish and serve: Taste and adjust seasoning. Sprinkle with sesame seeds if you like. Serve hot over cauliflower rice or alongside steamed vegetables.