If you’ve ever ordered that sizzling, saucy Mongolian beef recipe from PF Chang’s and thought, “I wish I could make this at home,” you’re in luck. Today, we’re diving into a version that’s just as delicious but with a keto-friendly twist. This Mongolian beef recipe is sweet, savory, and loaded with tender steak slices swimming in a glossy Asian-style sauce that hugs every bite.
This article will walk you through how to make this classic Mongolian steak recipe in your kitchen, plus we’ll discuss the secrets behind its tender texture, best meat cuts to use, freezer-friendly prep, and a few keto swaps to keep it light yet flavorful.
The Story Behind My Easy Mongolian Beef Recipe
A family favorite made keto-friendly
I still remember the first time I tried PF Chang’s Mongolian beef—it was one of those dishes that instantly made you stop mid-bite and savor the combination of flavors. The sweet-savory sauce, the slight kick of spice, and that melt-in-your-mouth beef made it unforgettable. But once I began following a low-carb lifestyle, I missed this dish more than I’d like to admit.
That craving pushed me to recreate a Mongolian beef recipe that delivered the same comforting flavor without the heavy sugar or starches. After a few trials and some tweaks with coconut aminos and a sugar-free sweetener, this easy Asian beef version came to life. It’s proof that healthy cooking doesn’t mean compromising on taste.
Why this version stands out
Unlike takeout, this homemade Mongolian steak recipe is naturally gluten-free, soy-free (if you use coconut aminos), and keto-friendly. Plus, you only need 25 minutes to make it from start to finish. The sauce clings beautifully to each slice of flank steak, and the green onions add a fresh finish that brings balance to every bite. Whether you’re serving it for weeknight dinners or meal prepping for quick lunches, it’s a flavorful winner every time.
Print
Mongolian Beef Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Tender keto Mongolian beef with a sweet-savory sauce inspired by PF Chang’s. Quick, easy, and full of flavor.
Ingredients
1 tbsp avocado oil
2 tsp minced ginger
1 tbsp minced garlic
½ cup soy sauce or coconut aminos
½ cup water
¾ cup sugar-free granulated sweetener
1½ lbs flank or flatiron steak
¼ tsp red pepper flakes
5 green onions (cut into 2-inch pieces)
¼ tsp xanthan gum
Instructions
1. Heat avocado oil in a pan over medium heat.
2. Add ginger, garlic, and red pepper flakes; stir 30 seconds.
3. Add soy sauce, water, and sweetener. Simmer 5 minutes until thick.
4. Slice steak against grain into ¼-inch pieces.
5. Sear steak in avocado oil 2-3 minutes per side.
6. Add sauce and xanthan gum; stir to coat meat.
7. Add green onions and remove from heat.
8. Serve over cauliflower rice.
Notes
Use flatiron steak for a tender, budget-friendly alternative.
Swap soy sauce for coconut aminos for a gluten-free version.
Freeze raw ingredients (except green onion) up to 3 months.
Serve over cauliflower rice for a complete keto meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 0g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 90mg
Choosing the Right Cut for Your Mongolian Steak Recipe
Flank steak vs. flatiron steak
One of the best-kept secrets to perfecting your Mongolian beef recipe lies in your choice of beef. Traditional recipes use flank steak—it’s flavorful but can be pricey. The good news? Flatiron steak is an excellent alternative. It’s more tender and budget-friendly, making it ideal for dinners with beef tips or other new beef recipes for dinner that call for quick cooking.
Slice your steak against the grain at a 45-degree angle to ensure each bite is tender. The key is to keep those slices about ¼ inch thick so they sear perfectly and soak up that glossy sauce.
Why avocado oil makes a difference
Skip the vegetable oil—avocado oil has a high smoke point and adds a subtle richness that complements the beef beautifully. When you toss the seared steak into the simmering sauce, the flavors marry into that signature PF Chang’s-inspired glaze that’s impossible to resist.
This step ensures your main dishes meat options taste restaurant-quality without the additives or cornstarch that make traditional versions heavy.
The Easy Sauce That Defines This Asian Beef Recipe
The perfect blend of savory and sweet
Every Mongolian beef recipe hinges on the sauce. Here’s where the magic happens. Combine soy sauce (or coconut aminos for soy-free), water, and a sugar-free sweetener, then simmer with fresh garlic, minced ginger, and red pepper flakes. The aroma alone will transport your kitchen into an Asian bistro.
As it thickens, the sauce turns glossy and coats every strand of beef. The xanthan gum works wonders as a low-carb thickener, giving that luscious texture without flour or cornstarch.
Small tweaks, big results
If you’re experimenting with recipes with flap meat or other meals to make with beef, this sauce is versatile enough to work across them. Try it with chicken, shrimp, or even tofu for a plant-based version. The key is to maintain balance—sweet, salty, and a hint of spice. A dash of red pepper flakes brings heat that cuts through the sweetness just enough to keep it exciting.
Cooking, Serving, and Storing This Keto Mongolian Beef
How to cook it right
Heat avocado oil over medium-high heat, then sear your beef slices in batches for that caramelized exterior. Don’t overcrowd the pan—it’s crucial for achieving those irresistible browned edges. Once the beef is browned, add your sauce and sprinkle in the xanthan gum. Stir until it thickens, then toss in those crisp green onion slices right before turning off the heat.
Serve your Mongolian steak recipe over cauliflower rice for a complete keto meal. The mild cauliflower flavor complements the sauce beautifully while keeping carbs low.
Freezer meal option
Want to make this recipe even easier? Combine everything (except the green onions) in a freezer bag and freeze for up to three months. When you’re ready to cook, thaw overnight, heat it all in a skillet, and you’ve got a main dishes meat masterpiece ready in minutes.
This meal reheats beautifully, making it a great choice for busy weeknights or quick lunches.
Tips, Tricks, and FAQs
Pro tips for success
-
Always slice against the grain for maximum tenderness.
-
Use coconut aminos for gluten-free and soy-free options.
-
Adjust the sweetness by adding more or less sweetener to suit your taste.
-
Double the recipe if you’re meal-prepping—it stores perfectly for up to 4 days.
Frequently Asked Questions
Can I use chicken instead of beef?
Absolutely! Substitute chicken breast or thighs for a lighter twist.
How do I make this spicier?
Add extra red pepper flakes or a touch of sriracha for an extra kick.
Is this recipe kid-friendly?
Yes, just skip the red pepper flakes for a milder flavor that the whole family will love.
What sides go best with Mongolian beef?
Cauliflower rice, stir-fried vegetables, or roasted broccoli pair wonderfully.
Conclusion
This Mongolian beef recipe proves that you can recreate restaurant-quality dishes right at home while keeping them keto-friendly and guilt-free. With tender steak, a perfectly balanced sauce, and just the right touch of heat, this dish will satisfy your craving for easy Asian beef without the carbs. Whether you’re cooking for your family or meal prepping for the week, it’s a crowd-pleaser that fits any occasion. Try it tonight—you’ll never need takeout again.
Discover more delicious recipes by following me on Facebook and Pinterest.