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Restaurant Mongolian beef gets much of its sweetness from a generous amount of brown sugar, which this version swaps for a low-carb sweetener while keeping the same glossy, dark sauce built on soy sauce and hoisin. Cauliflower rice underneath soaks up the sauce the same way steamed rice would, without the carbs that usually come with a plate of this dish.
Prep Time
15 min
Per serving
340
Cook Time
15 min
Servings
3 people
Difficulty
medium
Calories
30g
Protein
9g
Carbs
20g
Fat
3g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Slice the beef thinly against the grain and toss with a pinch of salt, pepper, and 1 tablespoon of the cornstarch alternative, coating evenly.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer, working in batches if needed, and sear for 1-2 minutes per side, until browned. Remove and set aside.
Add the remaining oil to the pan, then add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, low-carb sweetener, sesame oil, and xanthan gum until smooth.
Pour the sauce into the pan and simmer for 1-2 minutes, until it begins to thicken.
Return the beef to the pan, tossing to coat evenly in the sauce, and cook for another 1-2 minutes.
While the beef cooks, heat a little oil in a separate skillet and saute the cauliflower rice for 4-5 minutes, until tender.
Serve the Mongolian beef over the cauliflower rice, garnished with sliced green onions and sesame seeds.
Sear the Beef in Batches: Overcrowding the pan drops its temperature and causes the beef to steam rather than sear - work in smaller batches for a proper browned crust. Whisk the Xanthan Gum Thoroughly: Mixing it into the sauce ingredients before it hits the hot pan prevents clumping - never sprinkle it directly into hot liquid. Don't Overcook the Cauliflower Rice: A quick 4-5 minute saute keeps it from turning mushy and watery, which happens easily if it's cooked too long.
With cauliflower rice instead of regular rice and a low-carb sweetener in the sauce, each serving comes in at roughly 9 grams of total carbs, mostly from the vegetables and sauce ingredients.
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