Keto Low Carb Mongolian Beef

Keto Low Carb Mongolian Beef

Ingredients

1 lb flat iron steak thinly sliced ​​into grain

1/4 cup coconut oil

3 green onions, sliced ​​into a 1-inch diagonal

Low Carb Mongolian Beef Marinade

1/4 cup coconut amino acids

1 teaspoon of fresh ginger root, peeled and ginger, do not use ground ginger!

2 cloves of garlic, chopped

Instructions

1. Cut a flat iron steak into very thin slices against the grain.
2. Add chopped beef to a small bag with zippers and add coconut amino acids, peeled and grated ginger root (do not use ground ginger) and garlic. Allow to marinate for 1 hour in the refrigerator.
3. When you are ready to cook, drain the meat from the marinade, but leave the liquid for later.
4. Add coconut oil to a large frying pan or cast-iron frying pan and heat until it almost smokes. The butter should be hot so that the beef has nice crispy edges.
5. Add the beef to a very hot oil (you may need to do this in two batches, do not pan) and continue to fry over high heat, trying not to burn it for only 1-3 minutes. When the last portion of meat is added, add green onions and cook for the last 30 seconds - 1 minute.
6. If you want more “sauce” served with meat, quickly cook the remaining marinade within one to two minutes after making the last serving of beef and serve with beef.
7. Serve immediately!

Recipe Notes

Ginger root - use only ginger root, it is not interchangeable with powdered ginger, which you usually use when baking. You should be able to find ginger root at any grocery store, so just ask if you are unsure. You must peel it first and then rub it or finely chop it.

This recipe contains about 4 grams of pure carbohydrates per serving.

Some coconut amino groups contain more carbohydrates than others, depending on the ingredients, so read the label.

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