- Prep5 min
- Cook10 min
Keto Mongolian beef, no wok required. Sear a rump steak on the BBQ, fry the onion and greens in one pan, and shake the sauce together in a jar. Dinner for two, without the takeaway menu.
Easier still? Jarred garlic and ginger, frozen sliced onion and pre-trimmed beans take most of the chopping out. Skip the sesame seeds if they’re one job too many. Say what spoons you’ve got today and pick the version to match.
Can I manage this today?
- Spoon rating: 🥄🥄🥄 More Spoons as written
- Main effort: prepping the veg, then searing the steak on a very hot BBQ
- Chopping: a fair bit (onion, broccolini, beans, choy sum, garlic, ginger and chilli). Jarred garlic and ginger and frozen onion cut most of it
- Standing and attention: a few minutes at the BBQ, then roughly 10 to 13 minutes at the pan, stirring, with the steak resting in between
- Washing up: BBQ grill or plate, one frying pan, a small bowl or jar, a board and knife, and two serving bowls
Quick spoon check
- Low-spoon version: jarred garlic and ginger, frozen sliced onion, pre-trimmed beans, and no sesame seeds. Same method, far less chopping.
- As written: all the veg prepped fresh, fresh garlic and ginger, and sesame seeds to finish.
Kerry’s notes
There’s no wok in this keto Mongolian beef, despite the name. The steak gets a quick sear on a very hot BBQ, and everything else happens in one frying pan. Wok Smarter, Not Harder.
The sauce takes one minute in a jar, and there’s a keto honey substitute in it. Honey on keto? Leigh has a whole guide. I’d put the kettle on first.
Rest the steak while the onion cooks. Stems go into the pan before florets, and the choy sum leaves go in last with the sauce. It’s all in the method, and it’s worth doing in that order.
What’s that ingredient?
Choy sum. A leafy Asian green with crisp stems and soft leaves, mild and a little mustardy. Stems cook first, leaves last. You’ll find it in the greens at the big supermarkets and at Asian grocers. Keep it in the crisper. Easiest swap: bok choy or extra broccolini (not tested here).
Tamari. A Japanese-style soy sauce, usually made with little or no wheat. Supermarket Asian or health food aisle, or Low Carb Emporium. Keep it in the pantry and check the label once it’s open. Easiest swap: ordinary soy sauce, which usually contains wheat.
Keto honey substitute. A sugar-free syrup sold as a stand-in for honey. Two teaspoons sweeten the sauce. Low Carb Emporium is where I buy it (link above), and the label tells you how to store it. Easiest swap: real honey, which isn’t low carb.
Ghee. Butter with the milk solids taken out, so it copes with a very hot BBQ and pan. Supermarket oils or butter aisle, or Low Carb Emporium. Check the label for storage.
Rice wine vinegar. A mild, slightly sweet vinegar from the Asian aisle. It keeps the sauce from being all salt and sweet. Keeps in the pantry. Not tested with a swap.
Why this recipe works
- The veg go in in stages (stems, then florets, then leaves), so the greens finish together instead of some going soggy while others stay raw.
- Resting the steak while the onion cooks means no standing around waiting for it.
- Slowly caramelised onion brings savoury sweetness, so the sauce doesn’t have to do all the work.
- The greens cook in the same pan as the onion, so the meal and the side arrive together.
- It fits keto and low carb. Not sure which is which? Leigh has an explainer, and she’ll tell you it’s a good one.
Ingredients at a glance
- Rump steak: the main event, seared hot and fast then sliced into thick strips.
- Red onion: cooked until caramelised, for savoury sweetness.
- Choy sum, broccolini and green beans: the greens, with crunch and colour.
- Garlic, ginger and chilli: the punchy part of the sauce.
- Rice wine vinegar: a little sharpness to balance the sweet and salty.
- Tamari or soy sauce: salt and savoury depth.
- Keto honey substitute: a touch of sweetness to round the sauce.
- Ghee: a high-heat fat for the steak and the pan.
- Toasted sesame seeds: nutty crunch on top (optional).
No Spoon Swaps
- Jarred minced garlic: no crushing. Flavour is slightly milder than fresh.
- Jarred ginger: no peeling or grating. Also slightly milder.
- Frozen sliced onion: no peeling or slicing. It releases more water than fresh, so caramelising may take longer.
- Pre-trimmed green beans: no topping and tailing. You still halve them.
- Skip the sesame seeds: you lose a little crunch and a nutty finish, and the sauce is unaffected.
- Skip the chilli: milder, and one less thing to chop.
- Shortcuts are legitimate: Leigh’s guide on healthy vs highly processed food has the evidence. I’ll stick to saying it saves chopping.
Substitutions and allergens
- Tamari or soy sauce: either works in the recipe. Tamari is often made without wheat, but not every brand is gluten-free. Check the label.
- Honey substitute or honey: honey works for flavour, but it isn’t low carb.
- Greens: other Asian greens, broccoli or more green beans. Not tested here, and cooking times will vary.
Allergen notes
This recipe contains soy (tamari or soy sauce), sesame (seeds) and milk (ghee). It can contain wheat or gluten (soy sauce, and some other sauces and vinegars). The tamari we link is wheat-free, and its label says it’s processed on equipment that also handles tree nuts and sesame. Check every packaged ingredient, including the honey substitute, because recipes and manufacturing change. For a severe allergy, follow your own allergy plan and your health professional’s advice.
Equipment and easier alternatives
- The tested steak method uses a very hot BBQ. Not tested in a pan, so we can’t give you tested timing.
- Make the sauce first, so it’s ready when the greens need it.
- Put a plate and foil next to the BBQ before you start, so the steak has somewhere to rest.
- Sit down to slice the onion and trim the beans if standing for that is too much.
Storage, freezing and reheating
- Fridge: cool, then refrigerate within 2 hours in a covered container. Eat within 3 days.
- Freezer: Cooked leftovers can be frozen for up to 3 months. Thaw in the fridge, use within 24 hours and don’t refreeze.
- Reheating: reheat one portion at a time until steaming hot all the way through. If you’re using a microwave, add 10 seconds at a time. Reheat once only.
Serving ideas
- Cauliflower rice (frozen is fine) underneath, if you’d like something to catch the sauce.
- Want another steak night? Try the Bun Cha Steak Noodle Fusion.
Frequently asked questions
Can I make keto Mongolian beef without a BBQ?
The tested method uses a very hot BBQ. Not tested in a pan, so we can’t give you tested timing.
Can I use soy sauce instead of tamari?
Yes, the recipe lists soy sauce as a swap. Most soy sauces contain wheat, so check the label if you avoid gluten.
Is this keto Mongolian beef gluten-free?
It can be. It depends on the tamari or soy sauce, the honey substitute and the rice wine vinegar you buy. Check every label if you need to avoid gluten.
Which cut of steak should I use?
The tested recipe uses 500 g of rump steak, cut into thick strips after resting. Other cuts haven’t been tested.
Is Mongolian beef really from Mongolia?
Not really. The dish was developed in Taiwan in the 1950s, at Mongolian barbecue restaurants, and has little to do with traditional Mongolian cooking. See Wikipedia for the background.
Keto Mongolian Beef (Wok Smarter, Not Harder)
Equipment
- BBQ (grill or plate)
- Large frying pan
- Small bowl or jar
- Chopping Board
- Sharp Knife
- Tongs
- Grater (not needed if using jarred ginger)
- Pastry or silicone brush
- Plate and foil for resting
Ingredients
Steak
- 500 g rump steak
- 1 tbsp ghee (for brushing the steak and the pan)
- Salt and pepper, to taste
Veg
- 50 g red onion
- 1 bunch choy sum
- 1 bunch broccolini
- 50 g green beans
Sauce
- 1 garlic clove
- 1 tbsp grated ginger
- Chilli powder, to taste
- 1 tbsp rice wine vinegar
- 1 tbsp tamari or soy sauce
- 2 tsp keto honey substitute (or honey)
- 1 tbsp water
To serve
- 1 tsp toasted sesame seeds
Instructions
Prepare the veg
- Slice the onion.
- Roughly cut the broccolini stems.
- Cut the broccolini florets into small pieces.
- Trim the green beans and cut them in half.
- Slice the choy sum stems thinly.
- Roughly chop the choy sum leaves and keep them separate from the stems.
- Crush the garlic.
Make the sauce
- Put the garlic, ginger, chilli, rice wine vinegar, tamari or soy sauce, honey substitute and 1 tbsp water in a small bowl or jar.
- Whisk or shake until combined.
Cook the steak
- Season the steak with salt and pepper.
- Brush the steak with ghee. Keep any left over for the pan.
- Heat the BBQ until very hot.
- Cook the steak for 2 to 3 minutes, until well seared on both sides.
- Move the steak to a plate, cover it and rest it.
Cook the onion and greens
- Heat any leftover ghee in a large frying pan over medium heat.
- Add the onion and fry for 5 to 7 minutes, stirring now and then, until tender and caramelised.
- Add the broccolini stems, choy sum stems and beans.
- Cook for 2 minutes.
- Add the broccolini florets.
- Cook for 2 minutes.
- Add the choy sum leaves and the sauce.
- Stir-fry over medium heat for 1 to 2 minutes, until the sauce has reduced slightly.
Finish and serve
- Slice the steak into thick strips.
- Divide the steak and greens between two bowls.
- Scatter with the toasted sesame seeds.
Notes
Nutrition
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