This Keto Mongolian Beef is one delicious Instant Pot recipe! It’s easy to make Low Carb dinner dish that tastes as good as any Chinese takeout.
The sauce in this Mongolian Beef recipe is sugar-free and very flavorsome. Serve with cauliflower rice for best results!
Keto Mongolian Beef Ingredients
- ¼ cup of Tamari Sauce
- ¼ cup of Water
- 4 cloves of Garlic, crushed
- 3 tablespoons of Sesame Oil
- 2 tablespoons of Erythritol
- ½ teaspoon of Ground Ginger
- ½ teaspoon of Xanthan Gum
- ½ teaspoon of Pepper, ground
- Salt, to taste
- 1 pound of Flank Steak, sliced 0.25in/6mm thick
- 2 Scallions, sliced
- 1 tablespoon of Sesame Seeds, toasted
How to Make Keto Mongolian Beef
You don’t have to use an instant pot to make this keto Mongolian beef recipe, you can use a pressure cooker or even a slow cooker. Using a pressure cooker you would make the keto Mongolian beef using the same times as below (15 mins) with a slow cooker you will need to cook on low for 5-6 hours.
- In a measuring jug, add the tamari, water, garlic, sesame oil, sweetener, and ginger. Whisk together.
- Add the xanthan gum and whisk well, followed by the pepper and salt.
- Add the sauce to your instant pot along with the thinly sliced beef.
- Put on the lid and set to high pressure for 15 minutes.
- Once cooked depressurize using the quick release method.
- Give the beef a quick stir and spoon into bowls.
- Sprinkle with scallions, sesame seeds, and serve with Cauliflower Rice.
Keto Mongolian Beef
Our Keto Mongolian Beef is one delicious Instant Pot recipe! It’s an easy to make Low Carb dinner dish that tastes better than Chinese takeout.
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Servings: 4 servings
Calories: 277kcal
Unit Conversion
Ingredients
- ¼ cup Tamari Sauce
- ¼ cup Water
- 4 cloves Garlic crushed
- 3 tablespoons Sesame Oil
- 2 tablespoons Erythritol
- ½ teaspoon Ground Ginger
- ½ teaspoon Xanthan Gum
- ½ teaspoon Pepper ground
- Salt to taste
- 1 pound Flank Steak sliced 0.25in/6mm thick
- 2 Scallions sliced
- 1 tablespoon Sesame Seeds toasted
Instructions
- In a measuring jug, add the tamari, water, garlic, sesame oil, sweetener, and ginger. Whisk together.
- Add the xanthan gum and whisk well, followed by the pepper and salt.
- Add the sauce to your instant pot along with the thinly sliced beef.
- Put on the lid and set to high pressure for 15 minutes.
- Once cooked depressurize using the quick release method.
- Give the beef a quick stir and spoon into bowls.
- Sprinkle with scallions, sesame seeds, and serve with Cauliflower Rice.
Video
Instant Pot Mongolian Beef Recipe - Keto & Paleo Friendly, Sugar-Free, Very Low-Carb (Easy & Tasty)
Nutrition
Serving: 0.66cup | Calories: 277kcal | Carbohydrates: 3g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 883mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg
How To Store Mongolian Beef
Store Mongolian Beef in the fridge for up to 3 days, or freeze for up to 3 months.
This Mongolian Beef recipe makes 4 serves. 1 serving is about ⅔ cup and has 2g net carbs.
Looking for more delicious Keto Chinese recipes; try our;
To make a larger batch of this Keto Mongolian Beef recipe adjust the servings above.
