This quick and tasty stir-fry combines tender beef with crunchy cabbage, all coated in a rich, savory sauce. Perfect for those watching their carbs, it’s packed with flavor!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts are great for this stir-fry, but flank steak is more flavorful. If you’re looking for a leaner option, try chicken or turkey instead, just adjust the cooking time as poultry cooks faster.
Cabbage: Green cabbage adds a nice crunch, but feel free to use Napa cabbage or even bok choy for variety. If you want a different texture, try using shredded carrots or bell peppers.
Soy Sauce: Regular soy sauce works well, but for a gluten-free option, use tamari. Coconut aminos is another great substitute for a sweeter taste without the soy.
Brown Sugar Substitute: Erythritol or monk fruit sweetener are perfect for keeping it low-carb. If you don’t have these, a small amount of regular brown sugar will work—just watch your carb intake!
How Do I Cook Beef to Get It Just Right?
Cooking beef perfectly can be tricky, but it’s easier than it seems! Start with thinly slicing the beef against the grain; this helps keep it tender. Here’s how to do it:
- Make sure your pan is hot before adding the beef. This helps seal in juices.
- Cook the beef without stirring for the first couple of minutes to allow it to brown nicely.
- After flipping, continue cooking until it’s just browned—overcooking makes it tough!
Remove the beef from the pan quickly to prevent it from cooking too much while you prepare the veggies. This will keep it juicy and delicious!
Low-Carb Mongolian Beef and Cabbage Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups green cabbage, thinly sliced
- 3 tablespoons avocado oil or vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Sauce:
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 2 tablespoons brown sugar substitute (like erythritol or monk fruit sweetener)
- 1 teaspoon chili flakes (optional, for heat)
- 1 teaspoon sesame oil
For Garnish:
- 3 green onions, sliced
- Sesame seeds for garnish (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This vibrant dish takes about 10 minutes to prepare and around 10 minutes to cook. In just 20 minutes from start to finish, you’ll have a hearty and satisfying meal that’s low in carbs and big on flavor!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, water, and brown sugar substitute until the sweetener has fully dissolved. Set this delicious mixture aside for later.
2. Sear the Beef:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced beef in a single layer. Allow it to cook without stirring for about 2 minutes until it gets a nice browning. Then, stir it around and cook for another minute until it’s browned and cooked through. Remove the beef from the pan and place it aside.
3. Sauté Aromatics:
In the same pan, add the remaining 1 tablespoon of oil to heat up. Then, toss in the minced garlic and fresh ginger. Sauté for about 30 seconds until fragrant—be careful not to burn them!
4. Cook the Cabbage:
Now, add the sliced cabbage to the pan. Stir-fry for about 4-5 minutes, letting it soften slightly while still maintaining some crispiness.
5. Combine and Thicken:
Return the cooked beef to the pan with the cabbage. Pour the sauce over everything, stirring well to ensure everything is fully coated. Allow it to cook for an additional 2-3 minutes, giving the sauce a chance to thicken and envelop the beef and cabbage with flavor.
6. Final Touches:
Stir in the sesame oil and sprinkle in the sliced green onions. Taste your stir-fry and season with salt and pepper as needed. Now it’s almost ready!
7. Serve and Enjoy:
Serve your delicious Low-Carb Mongolian Beef and Cabbage hot, garnished with sesame seeds if you like. This dish is perfect for a quick weeknight dinner or meal prep for the week ahead. Enjoy the burst of flavors!
Enjoy this delicious, flavorful low-carb take on classic Mongolian beef with the added crunch and nutrition of cabbage!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Stir-Fry?
Absolutely! While cabbage is a great low-carb choice, you can also use bell peppers, broccoli, or snap peas for added texture and flavor. Just remember to adjust cooking times slightly for different vegetables to ensure everything is tender yet crisp.
How Can I Make This Recipe Spicier?
If you like some heat, you can add more chili flakes, a minced jalapeño, or drizzle some sriracha over the dish before serving. Adjust to your spice tolerance and enjoy the kick!
Can I Prep This Dish Ahead of Time?
Yes, you can slice the beef and vegetables a day in advance and store them separately in the fridge. For the sauce, mix it up ahead of time and keep it in an airtight container. Just stir-fry everything fresh when you’re ready to eat for the best taste!
What’s the Best Way to Store Leftovers?
Store any leftover stir-fry in an airtight container in the fridge for up to 3 days. To reheat, simply toss it in a hot pan or microwave until heated through. This dish can also be served cold as a salad topping for a refreshing twist!
