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5 from 13 votes

Whole30 Mongolian Beef (Paleo, Keto, AIP Option)

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 318kcal
Author: Jean Choi


  • 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


  • 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.


Serving: 1serving | Calories: 318kcal | Carbohydrates: 6g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 927mg | Potassium: 415mg | Vitamin A: 135IU | Vitamin C: 2.1mg | Calcium: 34mg | Iron: 1.9mg