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Easy Keto Mongolian Beef (PF Chang's Copycat)

KETO MONGOLIAN BEEF IN A SKILLET

Pf Chang's Copycat Mongolian Beef is a touch of Asian in the convenience of your own kitchen. Tender beef coated in a sweet and savory sauce with just a hint of spice. Makes this the perfect order-in keto friendly recipe!

Course: dinner, Main CourseCuisine: asianKeyword: gluten free, recipe for keto mongolian beef Prep Time: 5 minutesCook Time: 20 minutesTotal Time: 25 minutes Servings: 4 Calories: 331kcal Author: Jennifer Banz


INGREDIENTS

  • 1 Tablespoon oil 
  • 2 teaspoons Minced ginger
  • 1 Tablespoon Minced garlic
  • ½ Cup Soy sauce or Coconut aminos
  • ½ cup Water
  • ¾ cup Granulated sweetener 
  • 1 ½ pounds Flank steak or Flatiron steak
  • ¼ teaspoon Red pepper flakes
  • 5 Stems Green onions-cut diagonal into 2 inch pieces
  • ¼ teaspoon xanthan gum 

US Customary - Metric

INSTRUCTIONS

Making the sauce:

  1. Heat 1 tablespoon Avocado Oil in a medium saucepan over medium heat.
  2. Add ginger, garlic, red pepper flakes and stir for 30 seconds.
  3. Add soy sauce, water and sweetener. Bring to a boil and simmer until thickened. Should take about 5 minutes.
  4. Remove from skillet to a bowl and set aside.

For the Steak:

  1. Slice flank steak against the grain into ¼ inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
  2. Heat avocado oil in skillet over medium-high heat.
  3. Add beef (may need to cook in 2 batches) and cook 2-3 minutes, until brown, flipping pieces over to cook both sides.
  4. Add the sauce to the pan along with the xantham gum and cook over medium heat for a few minute, Stirring to coat meat.
  5. Add green onions and remove from heat.
  6. Serve over cauliflower rice.

CHEF'S TIPS

  • FLANK STEAK OR FLATIRON STEAK: recipes like this regularly call for flank steak, but this is a very expensive cut!  Choose flatiron steak for a much more economical option, and in my opinion, it is more tender.
  • SOY SAUCE OR COCONUT AMINOS: Soy sauce is perfectly fine unless you are intentionally avoiding soy or gluten.  For a soy free and gluten free option, try coconut aminos.
  • FREEZER MEAL FRIENDLY: To make this into a freezer meal, pour all of the ingredients (except the green onion) into a large zip top freezer bag, or a freezer bowl.  Freeze for up to 3 months.  When ready to serve, remove from the freezer and let thaw overnight.  Dump the contents of the bag until a skillet and cook until the beef is cooked through.  Serve.
  • SERVING WITH CAULIFLOWER RICE:  I like to chop a head of cauliflower into florets, then pulse it in the food processor until it resembles rice.  Now we can cook it in a hot skillet with a tablespoon of avocado oil and some salt.  The texture is perfect!
  • NUTRITION: The provided nutrition info is for ¼th of the Mongolian beef and does not include the cauliflower rice.
  • NUTRITION: Calories: 331kcal 

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