Keto-Friendly Mongolian Beef ( PF Chang’s Copycat Recipe)

This keto-friendly Mongolian Beef is sweet, savory, and ready in about 25 minutes. With tender steak and a bold garlic-ginger sauce, it’s everything you love about takeout—just lighter, cozier, and low-carb.

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If you’ve ever had PF Chang’s Mongolian Beef, you know it’s one of those amazing dishes that hits the spot every time. The tender beef, sweet-savory sauce, and just a little heat make it totally crave-worthy. But if you’re eating keto or just trying to cut back on sugar, the restaurant version isn’t exactly low-carb-friendly.

That’s why this Keto Mongolian Beef recipe is a total game-changer. It gives you all the bold, restaurant-style flavors without the sugar or unnecessary carbs. Instead of brown sugar, we’re using monk fruit sweetener, and instead of cornstarch, we’ll thicken the sauce with just a tiny bit of xanthan gum—so you still get that sticky, glossy sauce without messing up your macros.

Best of all? It’s super easy and comes together in about 25 minutes, making it perfect for a quick weeknight dinner your whole family will love!

What Makes This Mongolian Beef Recipe So Good?

• Thin slices of flank steak are seared until crispy on the outside but remain juicy inside.
• A combination of soy sauce, brown sugar, garlic, and ginger creates that signature umami flavor.
• Red pepper flakes add just the right amount of warmth without overwhelming the dish.
• The green onions add freshness and color, balancing out the richness of the sauce.

Traditional Mongolian beef is high in sugar and carbs, but with the right ingredient swaps, we can keep the flavors intact while making it keto-friendly.

Why This Recipe Works for a Keto Diet

This low-carb Mongolian beef recipe stays true to the flavors of the classic dish while eliminating the unnecessary carbs. Here’s how:

1. It Uses Monk Fruit Brown Sugar Instead of Regular Sugar

Most restaurant versions of Mongolian beef are loaded with sugar. In this keto version, we swap it out for monk fruit brown sugar, which provides the same depth of sweetness without the blood sugar spike.

2. It Thickens the Sauce Without Cornstarch

Many Asian-style sauces rely on cornstarch for thickening, but it’s high in carbohydrates. Instead, we use just ¼ teaspoon of xanthan gum, a low-carb thickener that creates the perfect texture.

3. It Has an Authentic Flavor

Even with these changes, this recipe maintains the deep, savory-sweet, and slightly spicy flavors of traditional Mongolian beef. The garlic, ginger, soy sauce, and red pepper flakes ensure every bite is packed with all the taste of the original recipe.

What You’ll Need to Make Keto-Friendly Mongolian Beef

For the Beef

• 1 pound flank steak 
• 2 tablespoons olive oil 

For the Sauce

• ½ teaspoon ground ginger 
• 3 cloves garlic, minced 
• ½ cup soy sauce 
• ½ cup water 
• ¾ cup monk fruit brown sugar 
• ½ teaspoon red pepper flakes 
• ¼ teaspoon xanthan gum 
• 4 green onions, sliced into 1-inch pieces 

How to Make Keto Mongolian Beef

Step 1: Prepare the Beef

Start by slicing the flank steak thinly against the grain. 

Next, heat one tablespoon of olive oil in a large skillet over medium-high heat.

Now, sear the beef in a single layer, cooking for about 2-3 minutes per side, until browned and slightly crispy. If necessary, work in batches to avoid overcrowding the pan.

When it’s done, remove the beef from the skillet and set it aside.

Step 2: Make the Sauce

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium.

Add the minced garlic and ground ginger, cooking for about 30 seconds, until fragrant.

Pour in the soy sauce, water, and monk fruit brown sugar, stirring to combine.

Add the red pepper flakes for a touch of heat.

Finally, sprinkle in the xanthan gum, whisking continuously. The sauce will thicken within 1-2 minutes.

Step 3: Combine & Serve

Return the cooked flank steak to the skillet, tossing it in the sauce.

Stir in the green onions and cook for 1-2 minutes, until slightly softened.

Remove from heat and serve immediately.

Serving Suggestions

Since this dish is low-carb, you’ll want to pair it with keto-friendly sides. 

Here are a few ideas for you:

Cauliflower Rice

The classic way to serve Mongolian beef is over rice. Swap traditional rice for cauliflower rice to keep it keto while soaking up all that delicious sauce.

Zucchini Noodles (Zoodles)

For a different texture, try serving Mongolian beef over zucchini noodles for a stir-fry feel.

Roasted Broccoli or Bok Choy

A simple side of roasted broccoli or bok choy pairs well with the rich, umami flavors of this dish.

Tips and Tricks

• Cutting against the grain (perpendicular to the muscle fibers) ensures the beef is tender and easy to chew.

• To get that crispy, seared texture, make sure the beef has space to cook evenly. Work in batches if needed.
• Want it sweeter? Add a little extra monk fruit brown sugar.
• Prefer more heat? Increase the red pepper flakes or add a dash of sriracha.

Why You’ll Love This Recipe

• It has no refined sugar, no cornstarch, and minimal carbs.
• It can be ready to eat in just 25 minutes!
• It has the same rich, bold flavors of the restaurant version.
• Your entire family will love this – and not even guess that it’s keto-friendly if you don’t tell them!
  

This Keto Mongolian Beef is proof that low-carb eating doesn’t mean sacrificing flavor. By making just a few simple ingredient swaps, you can enjoy the same delicious flavors of your favorite takeout meal, without the extra carbs.

It’s quick enough for a weeknight dinner, yet impressive enough to serve guests. 

Pair it with a low-carb side, and you have a restaurant-quality meal that fits perfectly into a keto lifestyle.