This tasty Low-Carb Mongolian Beef and Cabbage dish is a winner! It features tender beef and crunchy cabbage cooked in a sweet, savory sauce that will have you coming back for more.
The best part? It’s low in carbs but high in flavor, which means you can enjoy a delicious meal without the guilt. I love making it on busy weeknights—it’s quick and always satisfying!
Key Ingredients & Substitutions
Flank steak/Sirloin: Choosing flank steak or sirloin gives great flavor and tenderness. If you’re looking for a more budget-friendly option, you can use ground beef or chicken instead. It will work beautifully with the same sauce!
Green cabbage: The crunch of green cabbage adds texture. You can substitute with napa cabbage or even broccoli slaw for a different twist. If you’re not a cabbage fan, try using zucchini noodles instead!
Avocado oil: This oil has a high smoke point and a mild flavor, perfect for stir-frying. Olive oil is a good substitute; just be careful not to heat it too high to avoid burning.
Soy sauce: Regular soy sauce is used, but tamari is a great gluten-free option. For a lighter flavor, you could use coconut aminos, which also bring a bit of sweetness without the carbs.
Granulated erythritol: This low-carb sweetener is my favorite. You can swap it for stevia or monk fruit sweetener if you prefer. Just be sure to adjust to taste since they can be sweeter.
How Do I Make Sure My Beef is Tender?
Getting the beef tender in this dish is all about slicing and cooking technique. Slicing against the grain of the meat helps break down the fibers, making each bite tender. Also, don’t overcrowd the skillet—you want each piece to brown nicely!
- Slice the beef as thinly as possible for quick cooking.
- Heat the pan well before adding the beef, as this creates a nice sear.
- Cook in batches if necessary to keep that tender texture.
This method will ensure a succulent bite with every forkful!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1/2 medium head of green cabbage, thinly sliced
- 3 tablespoons avocado oil or olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 2 tablespoons granulated erythritol or another low-carb sweetener
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 3 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
How Much Time Will You Need?
This delicious dish takes approximately 10 minutes to prep and around 10 minutes to cook, making it ready in about 20 minutes total! Perfect for a quick weeknight dinner without sacrificing flavor.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, water, erythritol, sesame oil, and red pepper flakes (if you’re using them). This sauce is the heart of your dish, so mix it well and set it aside.
2. Cook the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the thinly sliced beef. Stir-fry for about 3-4 minutes, or until the beef is browned and cooked through. When ready, remove the beef from the skillet and set it aside.
3. Sauté Garlic and Ginger:
In the same skillet, add another tablespoon of oil if needed. Toss in the minced garlic and ginger, sautéing them for about 30 seconds until they become fragrant. This will bring an amazing aroma to the dish!
4. Add the Cabbage:
Next, add the sliced cabbage to the skillet. Stir-fry for about 4-5 minutes, or until the cabbage is tender yet still a bit crisp. You want to keep that crunch!
5. Combine Everything:
Return the cooked beef to the skillet with the cabbage. Pour the sauce over everything and stir well to combine. Cook for another 1-2 minutes, allowing the sauce to thicken and evenly coat the beef and cabbage.
6. Serve It Up:
Once everything is well mixed and heated through, remove the skillet from the heat. Garnish with sliced green onions and a sprinkle of sesame seeds for a beautiful finish. Serve the dish hot and enjoy your low-carb meal!
This delightful recipe is not only quick but also packed with flavors, making it an excellent choice for anyone on a low-carb or keto diet. Enjoy every bite!
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use Different Cuts of Beef?
Absolutely! Flank steak or sirloin work best, but you can also use ribeye, strip steak, or even ground beef. Just make sure to cut against the grain for tenderness!
How Can I Make This Recipe Spicier?
If you like heat, you can add more crushed red pepper flakes or a splash of sriracha to the sauce for an extra kick. You can also serve the dish with sliced fresh chili peppers on top!
Can I Prepare This in Advance?
Yes! You can slice the vegetables and marinate the beef in the sauce a few hours beforehand. Just cook it fresh when you’re ready to serve for the best texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
