Keto Mongolian Beef with Scallions and Broccoli

Why You’ll Love This Recipe

• Classic takeout flavor, reimagined keto: glossy, gingery, garlicky sauce with zero added sugar.
• Ultra-tender beef thanks to a quick baking-soda velvet and high-heat sear.
• Weeknight-fast: about 12 minutes of cook time with easy prep.
• Balanced plate: crisp-tender broccoli and fresh scallions brighten every bite.

Grocery List

• Produce: 1.5 lb flank steak; 1 large head broccoli (or 10 oz florets); 1 large knob fresh ginger; 1 garlic bulb; 1 bunch scallions
• Dairy: None
• Pantry: Coconut aminos; golden erythritol (or monk fruit–erythritol blend); rice vinegar; toasted sesame oil; avocado oil; xanthan gum; crushed red pepper flakes; kosher salt; black pepper; sesame seeds (optional garnish); fish sauce (optional)

Full Ingredients

Beef & Quick Marinade

• 1.5 lb flank steak, sliced 1/4 inch thick against the grain
• 1 tbsp coconut aminos
• 1/2 tsp baking soda
• 1 tsp toasted sesame oil
• 1/4 tsp freshly ground black pepper

Sauce

• 1/2 cup coconut aminos
• 3 tbsp golden erythritol (or monk fruit–erythritol blend)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, finely grated
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional, adjust to taste)
• 1/4 tsp xanthan gum
• 1 tsp fish sauce (optional, for umami depth)

Vegetables & Aromatics

• 4 cups broccoli florets (about 10 oz / 300 g), bite-size
• 6 scallions, cut into 1-inch pieces; separate whites and greens

For Searing & Finish

• 3 tbsp avocado oil, divided
• 1 tsp toasted sesame oil (finish)
• Kosher salt, to taste
• Toasted sesame seeds, for garnish (optional)

Step-by-Step Instructions

Step 1: Slice and velvet the beef

For easier slicing, chill the flank steak in the freezer for 15 minutes. Slice very thinly (about 1/4 inch) against the grain. In a bowl, toss the beef with 1 tbsp coconut aminos, 1/2 tsp baking soda, 1 tsp sesame oil, and 1/4 tsp black pepper. Marinate at room temperature for 15 minutes while you prep the sauce and vegetables. This quick “velvet” tenderizes the meat without flour or starch.

Step 2: Whisk the glossy keto sauce

In a medium bowl, whisk together 1/2 cup coconut aminos, 3 tbsp golden erythritol, 1 tbsp rice vinegar, 1 tbsp grated ginger, 4 minced garlic cloves, 1/2 tsp red pepper flakes (if using), and 1 tsp fish sauce (optional). Sprinkle in 1/4 tsp xanthan gum and whisk vigorously until fully dissolved with no clumps. Set near the stove. Note: xanthan thickens as it heats; you only need a small amount for a lacquered finish.

Step 3: Prep the vegetables

Cut broccoli into bite-size florets. Slice scallions into 1-inch pieces and separate whites from greens. Keep everything within reach for fast cooking.

Step 4: Stir-fry the broccoli

Heat a large wok or 12-inch skillet over high heat for 2–3 minutes (if you have an IR thermometer, aim for a 425–475°F surface). Add 1 tbsp avocado oil. Add broccoli and 2 tbsp water; stir-fry and steam-sauté for 2–3 minutes until crisp-tender and bright green. Transfer to a plate; keep the pan on the stove.

Step 5: Flash-sear the steak in batches

Return the pan to high heat. Add 1 tbsp avocado oil. Spread half the beef in a single layer; sear 45–60 seconds per side until browned at the edges but still juicy. Transfer to a plate. Add the remaining 1 tbsp oil and repeat with the rest of the beef. Avoid overcrowding so the meat sears instead of steams.

Step 6: Build the sauce and glaze

Lower heat slightly to medium-high. Give the sauce a quick whisk and pour it into the hot pan. It should bubble immediately. Stir constantly for 60–90 seconds until the sauce looks glossy and slightly thickened. Add the seared beef and scallion whites; toss to coat, 30–45 seconds. Return the broccoli and toss until everything is shiny and hot, about 30 seconds more.

Step 7: Finish, taste, and serve

Turn off the heat. Stir in the scallion greens and drizzle with the remaining 1 tsp sesame oil. Taste and season with a pinch of kosher salt if needed (coconut aminos vary in saltiness). Sprinkle with sesame seeds if you like. Serve immediately—great over cauliflower rice for a complete keto bowl.

Pro Tips

• For paper-thin slices, partially freeze the steak for 15–20 minutes before cutting; use a sharp chef’s knife and go against the grain.
• Baking soda works fast—stick to 15 minutes to avoid a soapy taste. More is not better.
• Use a very hot pan. If you own an infrared thermometer, aim for a 425–475°F surface before searing.
• To prevent xanthan clumps, whisk it into the cold sauce thoroughly before heating.
• Prefer a syrupy glaze? Swap erythritol for allulose; it browns more readily, so lower heat slightly to prevent scorching.

Variations

• Spicy Mongolian Beef: Add 1–2 tsp chili crisp or a sliced red chili with the aromatics.
• Chicken Version: Use 1.25 lb boneless, skinless chicken thighs, sliced thin; cook exactly as directed for beef.
• Extra Veg: Toss in sliced bell peppers or snap peas (adjust carbs as needed for your goals).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water until warmed through, 2–3 minutes, to keep the sauce glossy. For prep-ahead, slice beef and mix the sauce up to 24 hours in advance; store separately. Stir-fry broccoli just before serving for best texture.

Nutrition (per serving)

Approximate: 430 calories; 29 g protein; 28 g fat; 13 g total carbs; 4 g fiber; 9 g net carbs. Values will vary based on brands (especially coconut aminos) and how much oil remains in the pan.