Keto Mongolian Beef
A delicious and easy-to-make keto-friendly version of traditional Mongolian beef, featuring tender flank steak and rich flavors of garlic, ginger, and soy sauce.
Ingredients
Main Ingredients
- 1 pound flank steak, sliced thinly
- 2 tablespoons olive oil
- ¼ cup soy sauce (or tamari for gluten-free)
- ¼ cup beef broth
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ¼ teaspoon red pepper flakes (optional) Adjust based on spice preference
Instructions
Preparation
- Slice the flank steak thinly against the grain, which helps keep it tender during cooking. Gather all your ingredients so they are ready to use.
- In a pan, heat the olive oil over medium-high heat. Once the oil is shimmering, add the sliced beef in a single layer. Cook for about 3-4 minutes or until browned.
- Carefully remove the beef from the pan and set it aside. Drain any excess oil, but leave the brown bits in the pan for flavor.
- In a separate bowl, combine soy sauce, beef broth, sesame oil, minced garlic, minced ginger, and red pepper flakes. Whisk until well combined.
- Return the beef to the hot pan and pour the sauce over it, stirring to coat the beef evenly.
- Allow the beef and sauce to simmer together for another 2-3 minutes until the sauce thickens.
- Taste the dish and adjust seasonings as needed before serving.
- Garnish with sliced green onions right before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.