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Mongolian Beef
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Mongolian Beef
Rated 4.5 stars by 4 users
Makes 4 portions - each portion contains:
349 Calories / 18g Fat / 5.4g Carbs / 41g Protein / 1.6g Fibre
As with all UK labels, the carbs are already net carbs - no need to deduct the fibre.
Ingredients
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700g Beef Sizzler Steaks
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45ml Sesame OIl - we used Chilli Sesame Oil!
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4 Garlic Cloves, finely chopped
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20g Ginger, finely chopped - alternatively, crush the ginger & garlic in a pestle & mortar.
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100g Shallot / A bunch of Spring Onions, finely chopped
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120ml Liquid Aminos
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150ml Water
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45g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
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1 tsp Arrowroot
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Chilli flakes - optional
Directions
Cut the beef into strips, add them to a bowl and sprinkle on the arrowroot powder. Shake the
Add 30ml sesame oil to the pan. We cooked half of the beef at a time, so we started with 15ml oil.
Once the pan is hot, add the beef strips to sear for a few minutes.
Once the beef is brown on all sides, transfer it to a bowl whilst you prepare the sauce.
Add the remaining 15ml sesame oil to the pan and bring it back to a medium heat.
Add the garlic & ginger, cook for a couple of minutes, then add the shallot / spring onions. Allow these to sweat down for a few minutes.
Add the liquid aminos / coconut aminos, water and sweetener. Add the sweetener gradually and adjust it to your taste.
Bring the sauce to the boil to start reducing it down. Add the beef back to the pan and stir to coat in the sauce.
Mix the arrowroot with a dash of cold water in a small bowl. Once the arrowroot has fully dissolved, pour the mix into the pan and stir. This should thicken the sauce after a couple of minutes.
Optional: add a pinch of dried chilli flakes.
Now it’s time to serve! We paired this with swede rice, salad and Ketoroma Panda Roti.
