This Keto Mongolian Beef is my version of the popular dish served in many Chinese restaurants. It's gluten free, dairy free, and sugar free!
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Mongolian Beef is a dish often served in Chinese restaurants, but what makes it Mongolian? Here's what wiki says:
Mongolian beef is a dish from Taiwan consisting of sliced beef, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice or noodles. It is a staple dish of American Chinese restaurants.
Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but from Chinese cuisine.”
So now you know! And although I could have served the dish over cauliflower rice, I thought it would be the perfect recipe for Palmini Linguine! They're made from hearts of palm, and you can buy them from Netrition, Amazon, or even in larger grocery stores. Find out more about Palmini Noodles in my introductory recipe.
How to Make Keto Mongolian Beef with Palmini Noodles
Make the sauce by combining soy sauce, golden Lakanto sweetener, ginger paste, and xantham gum in a small bowl. Golden Lakanto is a fantastic monkfruit-based alternative to brown sugar that works so well in this recipe – and many others! Get 20% off anything in the Lakanto store if you use coupon code SAFTC.
Trim and slice a steak (I used New York strip). I think one good-sized steak is enough for this recipe.
Add some oil to a skillet and add the steak. Cook for five minutes, turning frequently, then add some sliced green onions – but reserve the green tops for garnish. Next, add the sauce and stir to coat the beef, and cook for a further five minutes.
Meanwhile, drain and rinse the Palmini noodles.
Finally, add the Palmini to the skillet, mix well, and cook for five more minutes.
Serve, garnished with the green onion tops.
The noodles keep their texture and shape, but absorb all those fantastic flavors! It's sweet, it's salty, it's savory – and SO GOOD!
- Make the sauce by combining the soy sauce, Lakanto, ginger paste, and xantham gum in a small bowl. Set aside.
- Add the oil to a large skillet and place over a medium heat. Add the steak, and cook for 5 minutes, turning frequently, then add the green onions.
- Next, add the sauce and stir to coat the beef, and cook for a further 5 minutes.
- Finally, add the Palmini to the skillet, mix well, and cook for 5 more minutes.
- Serve, garnished with green onion tops.
5.6g net carbs per serving (half the recipe)
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 395Total Fat 8gCholesterol 96mgSodium 1835mgCarbohydrates 9.3gNet Carbohydrates 5.6gFiber 3.7gProtein 30g