This tasty Low-Carb Mongolian Beef and Cabbage Stir-Fry mixes tender beef with crunchy cabbage for a quick meal. It’s packed with flavor while keeping things light—perfect for any night!
Honestly, I love how colorful this dish is! The vibrant veggies not only look good but taste even better. Serve it up with a smile and watch everyone at the table dig in! 😄
Key Ingredients & Substitutions
Flank Steak or Sirloin: Flank steak is perfect for this dish. It’s tender and absorbs flavors well. If you want a leaner option, try chicken breast or tofu instead!
Green Cabbage: Cabbage adds crunch to the stir-fry. You can swap it for bok choy, napa cabbage, or even zucchini if you prefer something different.
Avocado Oil: This oil handles high heat well, but you can use sesame oil for a deeper flavor or olive oil in a pinch, keeping in mind it has a lower smoke point.
Soy Sauce: If you’re avoiding gluten, tamari is a fantastic substitute. For a low-sodium option, use low-sodium soy sauce or coconut aminos.
Brown Sugar Substitute: I love using erythritol or monk fruit sweetener, but honey or maple syrup would work if you aren’t strictly low-carb.
How Do You Achieve Perfectly Sear the Meat?
Getting that lovely sear on the beef is key to flavor in this dish. Here’s what to do:
- Make sure your skillet is really hot before adding the beef. This helps create that nice browning.
- Don’t overcrowd the pan! Cook the beef in batches if needed; this ensures each piece gets browned evenly.
- Once you add the beef, let it sit for about 2 minutes before stirring. This gives it time to get a good crust.
Following these tips will make your beef tender and full of flavor.
How Do You Perfectly Stir-Fry Cabbage?
Stir-frying cabbage is all about balance—keeping it soft while maintaining some crunch:
- After adding garlic and ginger to the pan, toss in shredded cabbage immediately. Stir constantly for even cooking.
- Cook over medium-high heat for 4-5 minutes. This keeps it tender but with a bit of a bite.
- Don’t overcook the cabbage; it should still have vibrant color and texture when you serve!
With these techniques, your cabbage will complement the beef beautifully!
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
- 1/2 medium head of green cabbage, shredded (about 4 cups)
- 3 tablespoons avocado oil or other high-heat cooking oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 2 tablespoons brown sugar substitute (like erythritol or monk fruit sweetener)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 3 green onions, sliced thinly
- Sesame seeds for garnish (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful Mongolian Beef and Cabbage Stir-Fry takes about 10 minutes to prep and 15 minutes to cook, making the total time around 25 minutes. Perfect for a quick and tasty weeknight dinner!
Step-by-Step Instructions:
1. Make the Sauce:
In a small bowl, whisk together the soy sauce, water, brown sugar substitute, sesame oil, and red pepper flakes. This mixture will coat your beef and veggies with great flavor. Set it aside for now.
2. Cook the Beef:
In a large skillet or wok, heat 2 tablespoons of avocado oil over medium-high heat. Once the oil is hot, add the thinly sliced beef to the pan in a single layer. Let it sear for about 2 minutes without stirring. This helps to develop a nice brown color. Afterward, stir occasionally and cook until the beef is browned and cooked through, about 2-3 more minutes. Remove the beef from the pan and set it aside on a plate.
3. Stir-Fry the Aromatics:
Add the remaining 1 tablespoon of oil to the same pan. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant. Be careful not to burn them, as that can turn bitter!
4. Add the Cabbage:
Now, add the shredded cabbage to the pan. Stir-fry the cabbage for about 4-5 minutes, or until it starts to soften but still has a nice crunch. This step adds texture to the dish!
5. Combine Everything:
Return the cooked beef to the pan with the cabbage. Pour your prepared sauce over the mixture, stirring well to coat everything. Cook for an additional 2-3 minutes to allow the sauce to thicken slightly and blend all the flavors.
6. Season and Garnish:
Once cooked, season with salt and pepper to taste. Remove the pan from heat. Garnish your stir-fry with sliced green onions and sesame seeds if you like—this adds a nice touch!
7. Serve and Enjoy:
Serve your delicious low-carb Mongolian Beef and Cabbage Stir-Fry immediately. Whether on its own or over cauliflower rice for an extra low-carb boost, it’s sure to be a hit!
Enjoy your meal and the fresh flavors packed into this quick stir-fry! 😊
FAQ for Low-Carb Mongolian Beef and Cabbage Stir-Fry
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin work great, you can also use ribeye, tenderloin, or even ground beef. Just ensure that whatever cut you choose is thinly sliced for the best texture.
How Can I Make This Recipe Spicier?
If you love a kick, you can add more red pepper flakes than the recipe calls for or include a dash of sriracha or chili garlic sauce to the sauce for extra heat. Adjust to your spice preference!
Can I Make This Dish Ahead of Time?
Yes! You can prep the ingredients and store them separately in the fridge for up to a day. However, stir-frying is best when done fresh for optimal texture. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
What Can I Serve This With?
This stir-fry is delicious on its own or served over cauliflower rice for a low-carb option. You could also pair it with a side salad or steamed broccoli for a complete meal. Enjoy experimenting!
