This Mongolian beef is a perfect recipe for you to try a keto-friendly and low-carb Asian dish.
1 lb flank steak sliced into bite-size stripes
2 tbsp olive oil divided
1 tbsp fresh ginger peeled and grated
2 garlic cloves minced
2 tbsp coconut aminos
1/2 cup water
1/3 cup So Nourished Erythritol
1 teaspoon red pepper flakes
1-2 tsp xanthan gum to thicken the sauce
salt and pepper to taste
1 scallion sliced (for topping)
In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.
Add a xanthan gum and beef strips to a zip bag and toss well.
In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.
Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.
Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.