Keto Mongolian Beef

This is a simple week night stir fry that’s quick and easy to make. It's quite tasty and 100% Keto approved. This is sure to become a favorite!

  • 1 lb flat iron steak, thinly sliced against the grain
  • 1/4 cup coconut oil
  • 3 green onions, cut into 1-inch long diagonal slices
  • 1/2 lb broccoli (optional)
  • 1/4 cup Coconut Aminos*
  • 1 teaspoon ginger, grated*
  • 2 cloves garlic, chopped*

* For Low Carb Mongolian Beef Marinade

  1. Cut the flat iron steak into very thin slices against the grain.
  2. Add the sliced beef to a small ziplock bag and add the coconut aminos, ginger, and garlic. Marinate for 1 hour in the refrigerator.
  3. When you are ready to cook, drain the meat from the marinade reserving the liquid for later.
  4. Add the coconut oil to a large wok or cast iron skillet and heat it until it's almost smoking. You want the oil to be hot so you can get the edges crispy on the beef.
  5. Add the beef to the very hot oil. You don't want to crowd the pan. Do it in 2 batches i you need to. Stir fry over a high heat for just 1-3 minutes (careful not to burn it). When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.
  6. If you want more 'sauce' to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and serve with the beef.
  7. Serve immediately and enjoy!
For the broccoli
  • Cut broccoli into small pieces and blanch it for two minutes in boiling water.
  • Drain it really well, you don’t want extra liquid in the mongolian beef
  • Stir-fry the broccoli for about three minutes, you need to keep it nice and crisp so don’t over cook it.
  • Simpy mix this with the meat and serve.
Servings: 4 Serving Size: 1 Carbs: 4 grams, Protein: 20 grams, Fat: 33 grams RECIPE NOTES: Broccoli is optional and not included in the macros shown above.
©Lisa Carroll Keto Revolution

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