Before Keto changed my life, I would have made Mangolian beef in its traditional way. Its a stir fry meal with thigh steak, onions, and sometimes other vegetables (whichever you like since you are not on keto). The seasonings are most of the time soy sauce, sesame oil, and sugar.
In my recipe of Keto Mongolian Beef, I use coconut aminos instead of sugar (because keto!) which are made from coconut sap. The sap is grown with salt (the saltiness really compliments the beef without overpowering the taste), which is a really gratifying paleo, soy-free, gluten-free substitute for your favorite keto Chinese cuisine recipes.
Keto Mongolian Beef
- 1 Tablespoon avocado oil (Click here for my favorite brand on Amazon)
- 2 teaspoons Minced ginger
- 1 Tablespoon Minced garlic
- ½ Cup Soy sauce or Coconut aminos
- ½ cup Water
- Heat 1 tablespoon Avocado Oil in a medium saucepan over medium heat.
- Add ginger, garlic, red pepper flakes and stir for 30 seconds.
- Add soy sauce, water and sweetener. Bring to a boil and simmer until thickened. Should take about 5 minutes.
- Remove from skillet to a bowl and set aside.
My Keto Mongolian Beef recipe is much healthier than what you would get at an eatery. While the popular eateries and even made-at-home Chinese food recipes are not usually gluten-free, this keto-friendly recipe is made gluten-free by the use of coconut aminos. The dish has a tinge of red pepper flakes and freshly grated ginger which makes it a winner!