10 Min Meal: Mongolian Beef

Servings: 6

Ingredients:

• 1 lb shaved steak (or thinly sliced flank steak)

• 2 tbsp avocado oil (or olive oil)

• 1/2 cup beef broth (low sodium preferred)

• 2 tbsp soy sauce or tamari (for gluten-free)

• 1 tbsp coconut aminos (optional for sweetness)

• Optional - 1 tbsp sweetener

• 2 cloves garlic, minced

• 1 tsp fresh grated ginger (or 1/4 tsp ground ginger)

• 1/2 tsp red pepper flakes (optional)

• 2 cups broccoli

• 1 cup mushrooms, or bell peppers

• 2 green onions, sliced (for garnish)

• Sesame seeds, for garnish (optional)

Directions:

1. In a small bowl, whisk together beef broth, soy sauce, coconut aminos (if using), erythritol, garlic, ginger, and red pepper flakes. Set aside.

2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add shaved steak in a single layer (work in batches if needed to avoid overcrowding) and sear for 1–2 minutes per side, until browned. Remove and set aside.

3. Add the remaining 1 tbsp oil to the same skillet. Cook your veggies. Pour in the sauce mixture. Let it simmer for 2–3 minutes to slightly reduce.

4. Optional: If you prefer a thicker sauce, sprinkle in xanthan gum slowly while whisking continuously to avoid clumps. Simmer another minute until slightly thickened.

5. Return the cooked beef to the skillet and toss to coat in the sauce. Let it heat through for 1–2 minutes.

6. Top with sliced green onions and sesame seeds. Serve over cauliflower rice or steamed veggies for a full low carb meal.

Nutrition:

• Calories 317 cal

  Carbs 14.1 g

  Net Carbs 6 g

  Fat 50.5 g

  Protein 14.2 g

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