This easy Keto and Whole30 Mongolian Beef is so much healthier and tastier than takeout and it only takes 20 minutes to make, with an AIP option!
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I don’t know if it’s because I’ve had my cookbook on my mind, but I’ve been craving Asian food more and more recently. One of my favorite Chinese food takeout menu items used to Mongolian beef, but even as a kid, I remember thinking how sweet it was from all the brown sugar.
Whole30 Mongolian Beef Recipe
Well, as someone who likes to keep her sugar intake low these days, I decided to make a Whole30 version of Mongolian Beef without any added sugar and it turned out fantastic. The yummy flavor comes from coconut aminos, which has a natural sweet taste especially when cooked down like it’s done in this recipe.
The garlic ginger sauce is so dang delicious, and it only take 20 minutes from start to finish! Definitely my kind of meal on busy weeknights.
Keeping It Low Carb
This Whole30 Mongolian Beef is fantastic on its own, but if you want a delicious side that goes well with it, serve it with some cauliflower rice! This keeps it low carb, keto, AIP, and Whole30-compliant. If you are fine with eating real rice, then you do you, boo! There’s no wrong way to eat anything and we just gotta do what feels right for our body.
AIP Option
This recipe is really easy to adjust to make it AIP compliant. All you have to do is omit the crushed red pepper during cooking, as well as the sesame oil and sesame seeds added in at the end. It’ll still turn out delicious because the sauce is what makes this dish! It’s hard to beat the combination of coconut aminos, garlic, and ginger.
I hope you enjoy this Whole30 Mongolian Beef, that comes together quickly and easily. Let me know how yours turns out and comment below! I love getting your feedback on my recipes so I can keep improving and creating dishes that you love.
Whole30 Mongolian Beef (Paleo, Keto, AIP Option)
Ingredients
- 1 lb flank steak sliced against the grain into thin, bite-sized pieces
- 1/2 tsp sea salt
- 2 tsp tapioca starch
- 1/4 cup avocado oil or ghee
- 4 garlic cloves minced
- 1 inch fresh ginger grated
- 1/2 tsp crushed red pepper omit for AIP or if you don't want spicy
- 1/3 cup coconut aminos
- 1/4 cup water
- 1 tsp fish sauce
- 1 bunch green onions cut into 2-inch pieces
- 1 tsp sesame oil omit for AIP
- Toasted same seeds, for garnish omit for AIP
Instructions
- Season the beef with salt, then toss together.
- Sprinkle with tapioca starch then toss until evenly covered.
- Heat avocado oil in a skillet over medium high heat.
- Working in batches, drop the beef in the oil a few at a time so the pieces aren't touching each other. Fry until dark and crispy, about 1 1/2 minutes on each side.
- Remove from the skillet and set aside. Drain the oil from the skillet but leave about 1 tablespoon.
- Add garlic, ginger, and crushed red peppers, if using, into the same skillet.
- Sauté until fragrant, about 1 minute.
- Add coconut aminos, water, and fish sauce, and stir to combine.
- Add the fried beef, and let it simmer for 3 minutes until the sauce is thickened.
- Stir in green onions and simmer for 2 more minutes.
- Remove from heat and stir in sesame oil.
- Sprinkle with sesame seeds before serving with cauliflower rice.
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16 thoughts on “Whole30 Mongolian Beef (Paleo, Keto, AIP Option)”
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This is so simple! My kind of recipe! Also, simple Asian dishes like this are some of my family’s favorites, too. On regular rotation around here!
Love that you use tapioca starch instead of corn starch, been hearing it’s better. Definitely making this one of these Fridays.
I used to eat Mongolian Beef with an old high school boyfriend ALL the time!! I loved it back then and haven’t had it in over a decade or more, must try!
Gosh this is so pretty and I’m swooning over that bowl … but the meat – that looks amazing too! My husband loves Mongolian Beef and I love that your version is so much healthier than anything my husband has probably consumed lol
Yum! Love this, so easy!
Mongolian Beef has always been my favorite Chinese food take-out item! I love your version, how straight-forward the ingredients are. I can even have all of them, which is saying a lot, because I have so many food sensitivities. Thanks for making this Paleo version!
Love healthy alternatives to Chinese take-out! This looks so delicious I just want to reach through the screen and chow down. 🙂
This looks so seriously amazing and I can’t wait to try it. I love all the flavors in this dish!
I love Mongolian beef! Your version looks incredible, and I love that it’s all healthy ingredients!
Seriously delicious flavours! On my list to make — looks yummy + easy!
Yes please!!
I made this and it is fabulous!! Thanks Jean!
I just love your photography and your recipes, and this one is no exception. I’ve been collecting low carb recipes for my dad, who is working towards a Keto diet, and I can’t wait to have him try this one. He used to love chinese take-out and I think he’s going to love this healthy homemade version!
Gorgeous photo and recipe ! Love how healthy and simple it is !
I am in love with recipes that are good for you! Awesome post that I hope to revisit when I have some flank steak in my fridge.
Hey! This looks absolutely delicious.
I’m just wondering, would you be able to sub say coconut flour for the starch? I’m just curious because it’s somethhing we keep well stocked in the house and I’m curious about any subs for it.
Thank you for your recipes! They’re so wonderful!
I think that’ll work, but I can’t get guarantee results since I’ve never tried before. It’ll also work well with arrowroot starch if you have that on hand. But honestly, sometimes I’m in a hurry and I leave out the starch altogether when making this and it still turns out really flavorful and delicious! The beef won’t crisp up the same way but the taste is still there. Let me know if you end up trying the coconut flour and how you like it! 🙂