We all know that there is nothing better than P.F. Chang’s Mongolian Beef, am I right? So why not bring this tasty classic right to your table at home.

Welcome to a flavorful twist on a beloved restaurant classic: Low Carb Mongolian Beef with Sticky White Rice. This dish combines the irresistible savory-sweet flavors of traditional Mongolian beef with a low-carb twist, perfect for those looking to indulge without the guilt. Tender strips of beef are seared to perfection and coated in a sweet, flavorful coconut aminos sauce that will have your taste buds singing. Paired with sticky white rice, this recipe offers a satisfying contrast in textures and flavors that’s sure to become a favorite at your dinner table. Join me as we explore how to create this delicious and healthier take on a beloved Asian-inspired dish.

What you Need:

• Large Cast Iron Skillet or Wok
• Medium sized Pot

---

Ingredients:

Reminder to measure with your heart when it comes to spices. Use what you prefer, these are base guidelines

• 1 lb. flat iron steak (thinly sliced against the grain)

• 1/4 cup coconut oil

• 3 green onions (cut into 1-inch long diagonal slices)

• 1/4 cup coconut aminos

• 1 tsp. ginger (grated)

• 2 cloves garlic (chopped)

---

Make sure you have…

• Non-stick Cooking Spray

---

Instructions:

Step 1:

Cut the Flat Iron Steak into very thin slices against the grain.

Step 2:

Add the sliced beef to a small container or ziplock bag and add the coconut aminos, peeled + grated root ginger, and garlic. Let marinate for 1-2 hours in the fridge.

Step 3:

When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.

Step 4:

Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef.

Step 5:

Add the beef to the very hot oil (you may need to do it in a couple batches, don’t crowd the pan) and keep stir frying over a high heat, being careful not to burn it, for just 1-3 minutes. 

Step 6:

When the last batch of meat is in, add the green onions and cook for the last 30 seconds to 1 minute.

Step 7:

If you want more ‘sauce’ to serve with the meat, quickly cook the remaining marinade for just a minute or two in your wok after the last batch of beef has been cooked, and drizzle over the beef or serve in a separate small dish.

Step 8:

Place the beef on a bed of rice or pile on the side of your plate, serve and enjoy!