This tasty Low-Carb Mongolian Beef and Cabbage dish is quick to make and full of flavor. With tender beef and crunchy cabbage, it’s a delightful meal that won’t ruin your diet!
You’ll love how easy this recipe is! Just stir-fry the beef and cabbage, add a bit of sauce, and you’re set. It’s perfect for busy nights when you want something yummy without the carbs! 😋
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts are great for this dish. Flank steak is lean and works well when thinly sliced. For a budget-friendly option, try sirloin. If you prefer chicken or tofu, they can be used as substitutes, but adjust cooking time accordingly.
Cabbage: Green cabbage adds crunch and nutrition. If you don’t have it, Napa cabbage or bok choy can be good alternatives. For extra color and taste, try adding red cabbage in a 50/50 mix with green.
Soy Sauce: This ingredient adds saltiness and umami to the dish. You can use tamari for a gluten-free version. If you’re avoiding soy, coconut aminos is a nice substitute, though it will be slightly sweeter.
Erythritol: This low-carb sweetener balances the saltiness of the soy sauce. If you don’t have it, consider using stevia or monk fruit sweetener, keeping in mind that sweetness levels vary among sweeteners.
How Do I Get the Beef Perfectly Tender?
To ensure the beef is tender and not chewy, slicing against the grain is key. This breaks up muscle fibers, making each bite more enjoyable.
- Freeze the beef for about 30 minutes before slicing. It will firm up and be easier to cut thinly.
- Use a sharp knife and take the time to cut across the grain.
Cooking quickly at high heat also helps keep the beef tender. Don’t overcrowd the pan to allow proper searing, which enhances the flavor.
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients:
- Protein:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- Cabbage:
- 3 cups green cabbage, shredded
- Cooking Essentials:
- 2 tbsp avocado oil or vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Flavoring Sauces:
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tbsp water
- 2 tbsp erythritol or another low-carb sweetener
- 1 tsp sesame oil
- Toppings:
- 2 green onions, sliced
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Time Needed:
This delicious dish takes about 10 minutes to prepare and 10 minutes to cook, so you can enjoy it on the table in just 20 minutes! Perfect for a quick weeknight meal.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, water, erythritol, and sesame oil. Stir well until the sweetener dissolves completely, then set the mixture aside.
2. Sear the Beef:
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef in a single layer (work in batches if needed) and sear until browned, about 2-3 minutes on each side. Once done, remove the beef from the skillet and set it aside.
3. Sauté Garlic and Ginger:
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, sautéing them for 30 seconds until fragrant. Be careful not to burn them.
4. Cook the Cabbage:
Add the shredded cabbage to the pan. Stir-fry for about 3-4 minutes, allowing it to soften while still keeping some crunch. This is what adds texture to your dish!
5. Combine Everything:
Return the cooked beef to the skillet, then pour in the sauce mixture. Toss everything together with tongs or a spatula, and cook for another 2 minutes to allow the sauce to thicken without overcooking the beef.
6. Season and Garnish:
Season your dish with salt, pepper, and red pepper flakes if you like a bit of heat. Stir in the sliced green onions just before removing it from the heat.
7. Serve and Enjoy!
Garnish with sesame seeds if desired. Serve hot on its own, or for an extra low-carb twist, scoop it over some cauliflower rice. Enjoy your delicious Easy Low-Carb Mongolian Beef and Cabbage!
Frequently Asked Questions (FAQ)
Can I Substitute the Beef with Chicken or Tofu?
Absolutely! You can use chicken breast or thighs for a lighter protein option, or tofu for a vegetarian version. Just make sure to adjust the cooking time accordingly: chicken will take a bit longer, while tofu needs only to be heated through.
How Can I Make This Dish Spicier?
If you like your dishes with a kick, you can increase the red pepper flakes to your taste or add a splash of sriracha or chili paste to the sauce. Alternatively, fresh sliced jalapeños can be added during cooking for an extra spicy flavor!
What Should I Do If I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat for even warming, adding a splash of water or broth if it seems dry. You can also microwave it; just be careful not to overheat!
Can I Prepare This Recipe Ahead of Time?
Yes, you can prep the beef and sauce ahead of time! Slice the beef and mix the sauce, then store them in the fridge for up to 24 hours. Just remember to stir-fry the cabbage and cook the beef right before serving for the best taste and texture.
