30 Minute Keto Mongolian Beef & Vegetables

Sweet with a little kick is the perfect way to describe this dish and the best part is that it’s 100% keto friendly! We have packed this recipe full of colorful vegetables and plenty of amazing flavor. Feel free to switch things up by adding your own favorite veggies to the mix. The more veggies, the merrier!

This recipe is really fast and easy to whip up, with total cook time coming in under 30 minutes. Skip the takeout and make your own healthy version at home. This Mongolian Beef goes great with traditional rice, cauliflower rice, noodles, or just eat it as is!

You will notice that this recipe does require the use of a wok which is traditionally used when making stir fry. A wok makes it easier to flash cook the food so that it only take a few minutes for the dish to cook. I highly recommend adding this to your kitchen appliance collection, especially if you love Asian food, because it will help you achieve the perfect dish in just a few minutes.

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!

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.