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An overhead shot of a skillet filled with healthy Asian ground beef stir-fry, showing the crispy beef and glossy Mongolian sauce.

Low-Carb Mongolian Ground Beef (Quick & Easy Recipe!)

This Low-Carb Mongolian Ground Beef is a quick, easy, and flavorful keto recipe ready in under 20 minutes. A savory and slightly sweet sugar-free sauce coats crispy ground beef for the perfect weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Ground Beef
  • 1 lb ground beef 85/15 or 90/10 works best
  • 1 tablespoon avocado oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 1/2 cup green onions, sliced whites and greens separated
For the Low-Carb Mongolian Sauce
  • 1/2 cup gluten-free tamari or coconut aminos
  • 1/4 cup water
  • 3 tablespoons brown sugar substitute like erythritol or monk fruit
  • 1 teaspoon sesame oil
  • 1/4 teaspoon xanthan gum optional, for thickening
  • 1 pinch red pepper flakes optional, for heat

Equipment

  • 1 Large Skillet or Wok
  • 1 Small Bowl

Method
 

  1. In a small bowl, whisk together the tamari, water, brown sugar substitute, and sesame oil. If using, add the red pepper flakes. Set aside.
  2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30-60 seconds until fragrant.
  3. Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and crispy, about 5-7 minutes. Drain any excess grease.
  4. Pour the prepared Mongolian sauce over the cooked ground beef. Stir everything together. If using xanthan gum, sprinkle it over now and stir quickly. Let the sauce simmer for 2-3 minutes to thicken.
  5. Remove from heat and stir in the green parts of the sliced green onions. Serve immediately.

Notes

For the best texture, use a hot pan and allow the ground beef to get a crispy brown crust before stirring.
Use freshly grated ginger and minced garlic for the most vibrant flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.