Coconut Aminos Mongolian Beef Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender flank steak strips in a sweet-savory coconut aminos glaze, paired with crisp snap peas and carrots for a vibrant, low-carb meal. This Chinese-inspired beef recipe (keto, high protein), ready in about 25 minutes, pairs Flank steak, Avocado oil, Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 331 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Chinese cuisine 331 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice flank steak against the grain into 1/4-inch strips. Heat avocado oil in a wok over high heat until smoking slightly.
  2. Step 2: Add steak in a single layer and sear for 1 minute per side until browned; transfer to a plate. Reduce heat to medium.
  3. Step 3: Add ginger and garlic to the wok and stir for 30 seconds until fragrant. Pour in coconut aminos and sesame oil, stirring to combine.
  4. Step 4: Add snap peas and carrots, stirring constantly for 4 minutes until crisp-tender. Return steak to the wok and toss to coat in sauce for 1 minute.
  5. Step 5: Transfer to a plate, sprinkle with sesame seeds, and serve immediately while hot.

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