Mongolian Beef Egg Roll in a Bowl. A sweet and delicious take on a P. F. Chang’s favorite. Gluten-free, Low-carb, Sugar-free, THM-FP
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This is my take on P. F. Chang’s Mongolian Beef. They prepare theirs with steak strips and I wondered if we could get the same yummy taste using ground beef. Knowing how easy egg roll in a bowl is to make I decided to combine these two dishes and it turned out amazing.
The atmosphere and the food of P. F. Chang’s is so wonderful and to be able to recreate this taste at home and inexpensively is a win for me!
I decided to use a 16 oz. bag of coleslaw to make this dish even quicker. If you prefer to shred the cabbage yourself you would need about 5 cups and also 1 shredded carrot.
Of course you can use chop sticks to make this dish more fun to eat like my family does, but I can’t seem to get the hang of them so I’ll keep with my fork.
The glucomannan powder in this recipe is a carb-free thickener that can be used as a replacement for cornstarch. This powder is made from the konjac root and it doesn’t take much to achieve it’s thickening power. It’s mixed with the sweetener and ginger to make sure it spreads out nicely as it can clump up if you just drop it into a recipe. I use it in my dairy-free smoothies to get a creamy texture.
Trim Healthy Mamas this recipe is an FP. You can serve this with brown rice and make this meal an E. Keep your portion to 1/4 of the recipe or less to keep it an FP or E.Print
Mongolian Beef Egg Roll in a Bowl
Quick and easy to make. THM-FP, E, or S.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- 1 lb grass-fed ground beef
- 1 bunch green onions (6-8), sliced
- 1 tablespoon minced garlic (about 4 cloves)
- 1/3 cup coconut aminos (soy free) or gluten-free soy sauce
- 1/3 cup water
- 1/2 cup Non-GMO erythritol or 1/3 THM Super Sweet Blend
- 1/4 teaspoon glucomannan
- 1 teaspoon ground ginger
- 1 teaspoon blackstrap molasses
- 1 16oz package coleslaw
- optional additions: red pepper flakes and more coconut aminos or GF soy sauce.
In a large skillet brown the ground beef. Drain off fat and rinse ground beef with hot water to quickly drain off any extra fat. Place ground beef back in skillet and begin reheating on medium heat.
Stir in the sliced green onions and garlic. Carefully pour in the coconut aminos and water and stir to mix.
In a small bowl mix together the erythritol, glucomannan, and ginger. Then add to the skillet.
Drizzle in the blackstrap molasses.
Add in the package of coleslaw. Stir to combine. Cover and let cook over medium heat for ten minutes stirring occasionally.
Trim Healthy Mamas, this recipe can be used as is, as an FP. And that would be one serving which is 1/4 of the entire dish.
It’s what you serve with it that will change it to an E or an S.
Serve it with brown rice and the rice will give it the good carbs to make it an E.
Serve it with other foods that are in the S category and it will be an S. You won’t need to rinse the beef if you are wanting it to be an S.
If you prefer you can use 5 cups shredded cabbage and 1 shredded carrot in place of the coleslaw.
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