This healthy Mongolian Beef is easy to make and the perfect weeknight meal when you’re craving Chinese takeout. Ready in about 30 minutes, this easy stir fry recipe is made with tender slices of beef coated in a sweet and sticky Asian-inspired sauce that is gluten-free, paleo-friendly with low carb, keto and Whole30 compliant sweetener options.
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Updated August 2020
Healthy Mongolian Beef Stir Fry
Looking for a healthy and delicious weeknight dish? This Easy Mongolian Beef recipe comes together in less than 30 minutes total time and is way faster and better than getting Chinese takeout! Made in just one pot with better for you ingredients that are gluten-free, grain-free, paleo, low carb, keto and includes a Whole30 option.
What I love about making my own Asian takeout style dishes at home is that you can easily swap out the protein or add in vegetables you like or have in your kitchen. My family loves the Mongolian Beef from PF Chang’s and even my husband says he doesn’t miss the restaurant version at all now that he’s had this!
This Mongolian Beef would also go so well with our other homemade take-out favorites like this Chinese Fried Rice, Slow Cooker Chicken Lo Mein and Chicken Chow Mein Noodles.
What is Mongolian Beef?
Mongolian Beef is a popular Asian stir fry you typically find in Chinese Take Out restaurants such as P.F. Changs. It’s typically made with thin slices of stir-fried beef cooked over hight heat in vegetable oil and coated in a sweet and spicy sticky sauce consisting of low sodium or regular soy sauce, 1/2 cup brown sugar and corn starch.
Ingredients for this Spicy Mongolian Beef Recipe
For the sweet and spicy sauce
Making your own Asian stir-fry sauce at home couldn’t be easier and you can control the sweetness and saltiness level. PF Chang’s Mongolian Beef can use up to 1 cup brown sugar and other ingredients that can spike your sugar level. Our healthier version is paleo-friendly, refined sugar-free, dairy-free with low carb, keto and Whole30 sweetener options. To make this easy Mongolian sauce recipe, you’ll need:
- Coconut aminos – we like to use this soy-free alternative to soy sauce however, you may sub with tamari or low sodium soy sauce if not paleo / Whole30
- Coconut sugar – a low glycemic paleo sweetener that mimics the taste of brown sugar and adds a nice sweetness to this healthy teriyaki sauce. If you wanted to make a keto teriyaki sauce, sub with granulated monk fruit sweetener or use apple juice for Whole30 teriyaki sauce
- Apple cider vinegar (may sub with rice wine vinegar if not paleo / Whole30)
- Almond butter OR sun butter – this adds that signature Hoisin sauce flavor but is paleo and keto-friendly
- Sweetener of choice – use coconut sugar for paleo, granulated monk fruit sweetener for keto and date paste for Whole30
- Toasted sesame oil – adds that signature nutty flavor
- Garlic and ginger – we like to use fresh garlic and grated ginger but ground garlic and ginger can be substituted in a pinch.
- Arrowroot starch – we like to use this grain-free starch in place of cornstarch to help thicken up the sauce but you can sub with xanthan gum for low carb / keto
- Fine sea salt, black pepper and red chili flakes – adjust according to taste
For the Mongolian Beef
- Flank steak – sliced against the grain in 1/4 inch thick slices
- Pineapple chunks – fresh, canned, or frozen- we used fresh – leave out for Keto Mongolian Beef and use any other low carb vegetables instead such as broccoli or bell peppers
- Carrots – grated organic carrots – we are only using a little bit but feel free to leave out for Low Carb Mongolian Beef and use any other low carb vegetables instead such as broccoli or bell peppers
- Zucchini– cut into noodles using a spiralizer or vegetable peeler
How to Make Mongolian Beef
- COMBINE INGREDIENTS: In a large bowl, combine steak with salt, pepper, sesame oil and arrowroot starch. Allow to marinate while you make the sauce and spiralize the zucchini noodles.
- WHISK THE INGREDIENTS: In a medium bowl, whisk together all the ingredients for the sauce and set aside. Do NOT add water yet.
- SPIRALIZE THE ZOODLES: Spiralize the zucchini noodles using your spiralizer or a vegetable peeler. Pat dry with paper towels.
- COOK THE PROTEIN: Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides, about 1-2 minutes. (You may have to cook in batches depending on the size of your pan.)
- ADD THE VEGETABLES: Transfer seared beef onto a plate. Return pan to heat. Heat another tablespoon of oil, add pineapples and cook until caramelized, around 1-2 minutes.
- STIR: Stir in carrots, beef and sauce. Turn heat to high and allow the sauce to bubble and thicken up.
- ADD WATER: Add reserved water, a tablespoon at a time and only as needed if sauce is too thick
- TOSS NOODLES: If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm.
- SERVE: Be careful not to overcook. Serve immediately and garnish with green onions and sesame seeds if desired.
Make ahead and Cooking Tips for this Mongolian Beef Noodle Stir Fry:
- You can spiralize the zucchini ahead of time and store them in the fridge.
- Chop the pineapples the day before and store in the fridge.
- Choose to pour the beef over the zucchini noodles raw, or toss them into the pan for no longer than 2 minutes. Be careful not to over cook the zoodles
What to serve with this beef stir fry
We like to serve this 30 minute Mongolian Beef stir fry with spiralized zucchini noodles but you can also serve with cauliflower rice or regular Jasmine rice or low mein if you do not have any dietary concerns.
Is Mongolian Beef Keto?
Yes, to make Keto Mongolian Beef, simply use your favorite low carb sweetener and swap the pineapples for broccoli and leave out the carrots.
Storing Info
For the Refrigerator – This Mongolian beef zoodles recipe will last in the refrigerator from three to four days. Transfer any leftovers in an airtight storage container and store in the refrigerator.
For the Freezer – We do not suggest storing the vegetables with the beef since they might get soggy but the beef will freeze well. To freeze, transfer the beef in an airtight container or resealable ziptop bag and store in the freezer for up to 3 months. We do not
Other Beef Recipes You’ll Love
Easy Beef Chow Mein
This healthy Mongolian Beef is easy to make and the perfect weeknight meal when you're craving Chinese takeout. Ready in about 30 minutes, this easy stir fry recipe is made with tender slices of beef coated in a sweet and sticky Asian-inspired sauce that is gluten-free, paleo-friendly with low carb, keto and Whole30 compliant sweetener options.
- 8 ounces flank steak , sliced against the grain into 1/4-inch thick slices
- Salt and black pepper , to taste
- 2 teaspoons arrowroot starch , may also sub with tapioca starch or 1/4 teaspoon xanthan gum for keto
- 1 teaspoon toasted sesame oil
- 1/4 cup coconut aminos , may sub with tamari or low sodium soy sauce if not paleo / Whole30
- 3 Tablespoons almond butter
- 1.5 Tablespoons sweetener of choice coconut sugar for paleo, monk fruit sweetener for keto or date paste for Whole30
- 2 garlic cloves minced
- 1/2 teaspoon grated ginger
- 3 Tablespoons arrowroot powder , may also sub with tapioca starch or 1 teaspoon xanthan gum for keto
- water , to thin out the sauce (about 1/4 - 1/3 cup - add slowly little by little as needed)
- 1/2 cup pineapple chunks , sub with broccoli or any low carb vegetable for keto
- 1/4 cup grated carrots , sub with broccoli or any low carb vegetable for keto
- 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
- green onions sliced thinly
- sesame seeds
- In a medium bowl, whisk together all the ingredients for the sauce and set aside. Do NOT add water yet.
- Spiralize the zucchini noodles using your spiralizer or a vegetable peeler. Pat dry with paper towels.
- Heat 1-2 tablespoons of cooking oil in a large skillet on medium-high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides, about 1-2 minutes. (You may have to cook in batches depending on the size of your pan.) Transfer seared beef onto a plate.
- Return pan to heat. Heat another tablespoon of oil, add pineapples and cook until caramelized, around 1-2 minutes. Stir in carrots, beef and sauce. Turn heat to high and allow the sauce to bubble and thicken up. Add reserved water, a tablespoon at a time and only as needed if sauce is too thick.
- *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
- Serve immediately and garnish with green onions and sesame seeds if desired.
*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.
Pooja -
Absolutely tasty! Made multiple times. Household requests often.
Rasbhari -
This was outstanding! And easy to make. No changes needed. Thank you for sharing.