Keto Mongolian Beef: Stir-Fried Flank Steak Slices & Vegetables In Sweet Sauce

A very mysterious recipe that came to us from China. You’ve probably seen it in Asian restaurants especially Chinese takeaways.

Usually, this dish consists of stir-fried flank steak slices with vegetables in a sweet sauce. The sauce is usually a combination of soy sauce, hoisin sauce, brown sugar and chili peppers. The dish is often served with steamed rice or noodles.

Ginger is another spice used in this recipe that commonly used in various Asian meals. It’s full of vitamins, anti-inflammatory, and antioxidant effects so your meat not only wakes your taste buds up but also keep you keto-healthy.

We use xanthan gum to thicken the sauce as a substitute for cornstarch. You can also use guar gum.

To make the sauce a little bit sweet as the regular recipe, we add some erythritol. You can add your choice of keto sweetener such as monk fruit or feel free to not use any sweetener if you don’t like it sweet.

Let’s Ketofy It!

Making the sauce: Add olive oil in a hot pan then add garlic and ginger and fry for 30 seconds. Add coconut aminos (or soy sauce if not strict keto), water, sweetener, and red pepper flakes in. Simmer for 3-4 minutes then remove from the stove and set aside.

Prepare and cook beef: Slice beef into finger-size strips then add in a zip bag (or a bowl) with xanthan gum and mix well. This will help thicken the dish.

In a frying pan, add olive oil in then stir-fry the beef until it becomes brown.

Add the sauce along with salt and pepper and cook for another minute. Make sure you stir constantly to avoid burning the meat.

Top with sliced scallions. Serve with steamed broccoli or cauliflower rice.

Keto Mongolian Beef

Course Dinner 
Cuisine Asian, Ketogenic, Low Carb 
Prep Time 10 minutes 
Cook Time 15 minutes 
Total Time 25 minutes
 Servings 4 US Imperial 
Calories 318 kcal


  • 16 oz flank steak sliced into bite-size stripes
  • 2 tbsp olive oil divided
  • 1 tbsp fresh ginger peeled and grated
  • 2 garlic cloves minced
  • 4 floz water
  • 2 2/3 floz Erythritol
  • 2 tbsp coconut aminos
  • 1 teaspoon red pepper flakes
  • 1-2 tsp xanthan gum to thicken the sauce
  • salt and pepper to taste
  • 1 scallion sliced (for topping)


  1. 1. In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.
  2. Add a xanthan gum and beef strips to a zip bag and toss well.
  3. In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.
  4. Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.
  5. Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.

Recipe Notes

Macros (per serving): Calories: 318 – Fat: 19.2g – Net carbs: 2.3g (total carbs: 3.3g, fiber: 1g) – Protein: 31.2g

Photo of Keto Mongolian Beef: Stir-Fried Flank Steak Slices & Vegetables In Sweet Sauce
Scroll to Top