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Chinese
Mongolian Beef
Crisp-edged beef in that glossy sweet-savory sauce, green-onion batons everywhere — minus the sugar bomb.
459Calories
38.2gProtein
40.6gNet carbs
5gFiber
13.1gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 lb (450 g) flank steak, sliced thin
450 g
2½ Tbsp (20 g) cornstarch
20 g
¼ cup (60 g) coconut aminos
60 g
1½ Tbsp (30 g) allulose maple syrup
30 g
1 Tbsp (10 g) allulose
10 g
½ cup minus 1 Tbsp (100 g) broth
100 g
4 cloves garlic, minced
12 g
2½ tsp (10 g) grated ginger
10 g
6 green onions, cut in 2" batons
60 g
1¼ tsp (5 g) toasted sesame oil
5 g
3 cups (300 g) green beans, steamed
300 g
1⅔ cups (300 g) cooked brown rice
300 g
oil spray
5 g
Method
- Toss the beef slices in cornstarch until chalky-coated; rest 10 minutes (the coating hydrates and crisps better).
- Sear in a very hot, well-misted pan in a single layer — 90 seconds undisturbed per side until the edges frizzle. Batch it; don't crowd.
- Empty pan: garlic and ginger 30 seconds, then aminos, syrup, allulose, and broth. Boil 1–2 minutes until it coats a spoon.
- Beef back in with the onion batons; toss 30 seconds so every slice lacquers.
- Sesame oil off-heat. Serve over rice with the green beans alongside.
Nutrition facts
Per serving.
Calories459
Total fat13.1 g
Total carbohydrate58.1 g
Dietary fiber5 g
Allulose12.5 g
Net carbs40.6 g
Protein38.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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