Keto Mongolian Beef
ChefRhonda PlataDifficultyBeginnerThis crowd-pleasing meal comes together quickly and makes a filling keto dinner served with cauliflower rice. To add a little sweetness to the brown sauce in this delicious stir-fry, we use a keto brown sugar substitute. There are a few brands out there, some using sugar alternatives like erythritol, others using natural sweeteners like monk fruit. You can even make your own brown sugar substitute by mixing your favorite granulated keto sweetener with a small amount of molasses.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 304
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Slice flank steak into small pieces.
Warm the oil in a heavy bottom skillet. Once hot, add the steak and cook over medium-high heat for about 10 minutes or until browned on all sides.
In a small bowl, mix together the coconut aminos, brown sugar, garlic, xantham gum and chili flakes. Add the sauce to the steak, turn the heat down to low and let it simmer until thickened. Stir occasionally.
Once the sauce has reached your desired consistency, remove the skillet from the heat. Mix in the green onion and enjoy!
Ingredients
Ingredients
Directions
Directions
Slice flank steak into small pieces.
Warm the oil in a heavy bottom skillet. Once hot, add the steak and cook over medium-high heat for about 10 minutes or until browned on all sides.
In a small bowl, mix together the coconut aminos, brown sugar, garlic, xantham gum and chili flakes. Add the sauce to the steak, turn the heat down to low and let it simmer until thickened. Stir occasionally.
Once the sauce has reached your desired consistency, remove the skillet from the heat. Mix in the green onion and enjoy!
