Keto Mongolian Beef

AuthorTheWritersNetDifficultyIntermediate

Mongolian beef is delicious, for one. But it’s also a Chinese-American dish of stir-fried sliced beef and vegetables.


Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

INGREDIENTS:

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.

 2 lbs flank steak thinly sliced against the grain
 2 tbsp avocado oil (any oil suitable for high heat will work fine)
 3 cloves garlic minced
 2 tsp grated fresh ginger
  cup soy sauce or coconut aminos
 1 pinch red pepper flakes optional
 ½ cup brown sugar substitute (such as sukrin gold)
 ½ drop liquid stevia or to taste
 1 tsp Xanthan Gum
 2 green onions thinly sliced optional
 2 tsp Sesame Seeds optional

DIRECTIONS:

1

Heat the oil in the instant pot on the saute setting on high.

2

Add 1/2 of the thinly sliced beef and sear a couple of minutes. Remove from the instant pot and repeat with the remaining beef.

3

Return all the beef to the instant pot and add the garlic, ginger, soy sauce, red pepper flakes, brown sugar substitute, and about 10 drops of liquid stevia.

4

Place the lid on the instant pot, set the steam valve to 'sealing' and set the instant pot to cook for 12 Minutes on high pressure using the manual setting. (press 'manual' > 'pressure' to select high pressure > '+ or -' to change the time to 12 minutes)

5

Allow the pressure to naturally release, then open the pot and remove the beef, leaving the liquid in the pot. Taste the liquid and add more liquid stevia if desired.

6

Stir in the xanthan gum 1/4 tsp at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency. You can skip this step but you will have a more liquid sauce. If you opt to thicken it, you will likely not need the entire tsp of xanthan gum. I only usually only need 1/2 of a tsp.

7

Return the beef to the pot and stir with the sauce. Serve topped with green onions and sesame seeds.

WATCH THE VIDEO:

Category

Ingredients

 2 lbs flank steak thinly sliced against the grain
 2 tbsp avocado oil (any oil suitable for high heat will work fine)
 3 cloves garlic minced
 2 tsp grated fresh ginger
  cup soy sauce or coconut aminos
 1 pinch red pepper flakes optional
 ½ cup brown sugar substitute (such as sukrin gold)
 ½ drop liquid stevia or to taste
 1 tsp Xanthan Gum
 2 green onions thinly sliced optional
 2 tsp Sesame Seeds optional

Directions

1

Heat the oil in the instant pot on the saute setting on high.

2

Add 1/2 of the thinly sliced beef and sear a couple of minutes. Remove from the instant pot and repeat with the remaining beef.

3

Return all the beef to the instant pot and add the garlic, ginger, soy sauce, red pepper flakes, brown sugar substitute, and about 10 drops of liquid stevia.

4

Place the lid on the instant pot, set the steam valve to 'sealing' and set the instant pot to cook for 12 Minutes on high pressure using the manual setting. (press 'manual' > 'pressure' to select high pressure > '+ or -' to change the time to 12 minutes)

5

Allow the pressure to naturally release, then open the pot and remove the beef, leaving the liquid in the pot. Taste the liquid and add more liquid stevia if desired.

6

Stir in the xanthan gum 1/4 tsp at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency. You can skip this step but you will have a more liquid sauce. If you opt to thicken it, you will likely not need the entire tsp of xanthan gum. I only usually only need 1/2 of a tsp.

7

Return the beef to the pot and stir with the sauce. Serve topped with green onions and sesame seeds.

Keto Mongolian Beef

Leave a Comment