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Easy Low-Carb Mongolian Beef Recipe with Sugar-Free Sauce Perfect for Dinner

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A quick and easy low-carb Mongolian beef recipe featuring a sugar-free sauce that is rich, glossy, and full of bold umami flavors. Perfect for a healthy, satisfying dinner without the carb overload.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons avocado oil or other high-heat oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 stalks green onions, sliced
  • 1/4 cup low-sodium tamari (60 ml)
  • 1/4 cup water (60 ml)
  • 2 tablespoons granulated erythritol or preferred sugar substitute
  • 1 teaspoon arrowroot powder or guar gum
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Slice the beef thinly against the grain into strips about 1/4-inch thick. Pat the slices dry with paper towels to remove excess moisture. (10 minutes)
  2. Prepare the sauce by whisking together tamari, water, minced garlic, grated ginger, erythritol, and red pepper flakes if using. Sprinkle in arrowroot powder and stir until fully combined. Set aside. (5 minutes)
  3. Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil. Wait until the oil shimmers but does not smoke. (2 minutes)
  4. Add the beef strips in a single layer without overcrowding the pan. Cook undisturbed for 1-2 minutes until browned, then flip and brown the other side. Remove beef to a plate once done. Cook in batches if necessary. (6-8 minutes total)
  5. Lower heat to medium, pour the sauce mixture into the skillet, and stir constantly as it thickens, about 2-3 minutes. Watch closely to prevent clumping or burning. (3 minutes)
  6. Return the beef to the skillet and toss to coat evenly in the sauce. Heat through for another minute. The sauce should be glossy and thick. (2 minutes)
  7. Transfer to a serving dish, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately for best texture. (2 minutes)

Notes

Pat beef slices dry before searing to ensure a good crust. Do not overcrowd the pan to avoid steaming. Use arrowroot powder for faster thickening of the sauce. Add a splash of water if the sauce becomes too thick. Leftovers keep well for up to 3 days and reheat gently with added water to loosen sauce.

Nutrition

Keywords: Mongolian beef, low-carb, sugar-free sauce, healthy dinner, quick recipe, gluten-free, keto-friendly

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