30-Minute Keto Mongolian Beef & Vegetables (Gluten-Free, Sugar-Free, Paleo Adaptable)

If you're craving bold, sweet-and-savory takeout but want something healthier, faster, and low-carb — this Keto Mongolian Beef & Vegetables is the answer. It’s packed with garlic, ginger, sesame flavor, and sugar-free sauce, and it’s done in under 30 minutes.

This recipe is a go-to in my kitchen when I want something that tastes like it came from a restaurant, but with clean ingredients and zero guilt.

Why You’ll Love This Mongolian Beef

This one-pan stir fry is everything:

• Quick (30 minutes start to finish)

• Totally gluten-free and allergy-friendly

• Loaded with veggies, flavor, and sauce

• Easy to customize for paleo, keto, or sugar-free needs

✅ Gluten-Free
✅ Dairy-Free
✅ Nut-Free
✅ Egg-Free
✅ Sugar-Free
✅ Paleo Adaptable
✅ Keto-Friendly

Ingredients You’ll Need

For the Mongolian Sauce:

• 2 Tbsp sesame oil

• 2 tsp fresh ginger, minced

• 1 Tbsp fresh garlic, minced

• ½ cup coconut aminos, gluten-free soy sauce, or liquid aminos

• ½ cup water

• ½ cup keto brown sugar (Sukrin Gold or Swerve Brown)

• ½ cup sugar-free honey

  Top brands: Sukrin Gold, Lakanto, Mrs. Taste Bee Free, Nature’s Hollow

For the Stir Fry:

• 1 to 2 lbs boneless steak, sliced ¼-inch thick

• ½ tsp Himalayan salt

• 1 tsp black pepper

• ¾ tsp red pepper flakes

• 3 bell peppers (any color), sliced

• ½ red onion, sliced

• 1 large head of broccoli, chopped

• 6 Tbsp sesame oil (3 for meat, 3 for veggies)

How to Make Keto Mongolian Beef

Step 1: Make the Sauce

In a saucepan, heat sesame oil over medium-high. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water, keto brown sugar, and sugar-free honey. Bring to a boil and simmer for 15 minutes, until it reduces and thickens. Set aside.

Step 2: Cook the Steak

Season sliced steak with salt, pepper, and red pepper flakes. In a hot wok (or large skillet), add 3 Tbsp sesame oil and sear the beef for 3–4 minutes until about 75% cooked. Remove and set aside.

💡 Tip: If using a cast iron wok, you may need to wipe it down between steps.

Step 3: Stir Fry the Veggies

Add the remaining 3 Tbsp sesame oil to the wok. Toss in sliced peppers, onion, and broccoli. Stir fry over high heat for 2–3 minutes until just tender.

Step 4: Combine & Finish

Add the cooked beef back to the pan along with the sauce. Stir constantly for 2 more minutes to coat everything in that glossy, sticky teriyaki-style sauce.

Serve hot over cauliflower rice, regular rice, noodles, or enjoy it on its own!

Paleo Variation

To make this recipe 100% paleo:

• Use coconut palm sugar instead of brown sugar

• Use real honey in place of sugar-free syrup

• Stick with coconut aminos as your soy sauce substitute

Sugar free sweeteners

In order to keep this recipe keto and low-carb, I use sugar-free honey in it. My favorite brands as of right now are:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

To Make this recipe Paleo- just swap out the sugar free honey for real honey!

If you’re ready to eat, let’s dive in!

Why a Wok Works Best

Woks are built for high heat and fast cooking — which makes them perfect for stir fry. You’ll get:

• A quick sear on the beef

• Just-tender veggies

• Less soggy, more crisp texture

If you don’t have a wok, a large stainless steel or cast iron skillet will still do the job. Just make sure it’s hot!

Serving Ideas

This Mongolian Beef is great on its own, but also pairs well with:

• Cauliflower rice (for keto/paleo)

• White or jasmine rice (for non-keto folks)

• Shirataki noodles or zucchini noodles

• Lettuce cups for a crunchy wrap-style version

Storage & Meal Prep

This dish stores well! Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. The sauce will thicken as it cools, so add a splash of water when reheating if needed.

Final Thoughts

This 30-Minute Keto Mongolian Beef has everything you love about takeout — sweet, sticky sauce, juicy steak, crunchy-tender veggies — but made with real, low-carb ingredients that actually support your goals.

It's weeknight-fast, meal-prep approved, and allergy-friendly. Plus, it’s wildly satisfying.

If you make it, tag me @BakingAngell — I love seeing your remakes! Or tell me below: What veggie combo would you throw in YOUR stir fry? 🥦🔥

30 Minute Keto Mongolian Beef & Vegetables

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Yield: 4

Author: Brittany Angell

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Sauce

• 2 Tbsp Sesame Oil
• 2 Tsp Fresh Ginger, minced
• 1 Tbsp Fresh Garlic, minced
• 1/2 Cup Gluten Free Soy Sauce, Liquid Aminos, or Coconut Aminos
• 1/2 Cup Water
• 1/2 Cup Keto Brown Sugar (Surkin Gold or Brown Sugar Swerve)
• 1/2 Cup Sugar Free Honey (see note above on top brands!)

Stir Fry

• 1 to 2 lbs Thin Boneless Steak, cut 1/4 inch thick strips
• 1/2 Tsp Himalayan Salt
• 1 Tsp Black Pepper
• 3/4 Tsp Red Pepper Flakes
• 3 Bell Peppers (any color), sliced
• 1/2 Red Onion, sliced
• 1 Large Head of Broccoli, chopped into bite-size pieces
• 6 Tbsp Sesame Oil for frying

Instructions

Stir Fry

1. Heat the sesame oil in a small saucepan over high heat. Add the ginger and garlic and saute for one minute before adding the soy sauce, water, brown sugar, and honey. Bring the sauce mixture to a boil and simmer for 15 minutes to thicken. Remove from heat and set to the side.
2. In a bowl begin seasoning the steak with the salt, pepper, and red pepper flakes. After the steak has been seasoned, heat up 3 Tbsp of sesame oil on high heat in the wok before adding the seasoned steak. Cook the steak 3/4 of the way done (about 3-4 minutes) and set to the side.
3. Note: If using a cast iron wok you may need to clean it before continuing.
4. Heat up 3 Tbsp of sesame oil on high heat in the wok. Once the oil has heated up, add the peppers, red onion, and broccoli. Stir and cook the vegetables for 2 minutes before adding the steak and sauce. After you add those two items, continue to stir so that the sauce evenly coats the vegetables and steak. Cook for about 2 minutes and then remove from heat.
5. This dish can be served by itself, over traditional rice or noodles, or with cauliflower rice. Enjoy!

Notes:

To make Paleo adjustments to this recipe, use 1/2 Cup of Coconut Palm Sugar in place of the brown sugar. Use 1/4-1/2 cup (or to taste) of real honey for the sugar-free honey.