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One Pan Mongolian Beef Zoodles make the perfect easy weeknight meal! Best of all, it comes together in under 30 minutes with just one pot to clean!

Mongolian Beef

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.

Course Main Course
Cuisine Asian
Keyword mongolian beef, sesame seeds, zucchini noodles
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 4 servings
Calories 284 kcal
Author Kelly

Ingredients

  • 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

Sauce:

  • 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

Optional Garnish:

Instructions

  1. In a medium bowl, whisk together all the ingredients for the sauce and set aside. Do NOT add water yet.
    Top view of chow mein stir fry sauce
  2. Spiralize the zucchini noodles using your spiralizer or a vegetable peeler. Pat dry with paper towels.
    Asian Zucchini Cucumber Noodle Salad makes a healhty, gluten free noodle dish perfect as a side or a main meal
  3. 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.
    Beef tips cooking in pan.
  4. 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.
    Mongolian beef overlooking pan.
  5. *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.
    Close up view of zucchini noodles.
  6. Serve immediately and garnish with green onions and sesame seeds if desired.
    Top view of mongolian beef in stainless steel pan.

Recipe Notes

*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.

Nutrition Facts
Mongolian Beef
Amount Per Serving (1 serving)
Calories 284 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 17g6%
Fiber 5g20%
Sugar 7g8%
Protein 18g36%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.