This Low-Carb Mongolian Beef and Cabbage Stir-Fry is a tasty twist on a classic dish. It features tender beef, crunchy cabbage, and a sweet soy sauce that brings it all together.
I love how quick it is to whip up! Just toss everything in the pan, and dinner is ready before you know it. Plus, it’s a fun way to eat your veggies without missing out on flavor!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both are great choices for their tenderness and flavor. If you’re looking for a leaner option, consider using chicken breast or even tofu for a vegetarian twist.
Green Cabbage: This adds crunch and nutrients to the dish. You could swap it with Napa cabbage or even shredded Brussels sprouts if you prefer. Just know that cooking times may vary slightly.
Avocado Oil: I like using this oil for its high smoke point and buttery flavor. Olive oil works too, but it can burn at high heat, so keep an eye on it.
Soy Sauce: Traditional soy sauce provides great umami. If you’re avoiding gluten, tamari is an excellent alternative. Coconut aminos is another option for a slightly sweeter and less salty flavor.
Brown Sugar Substitute: Erythritol and monk fruit sweetener are fantastic low-carb options. If you don’t have these on hand, a small amount of honey works too, but it has carbs, so adjust accordingly.
What’s the Best Way to Get Tender Beef?
The key to tender, juicy beef lies in slicing it correctly. Always cut against the grain – this breaks down the muscle fibers and makes each bite more tender. Thin slices also cook quickly, preventing them from getting tough.
- Start with a partially frozen steak. It’s much easier to slice thinly.
- Use a sharp knife for clean cuts. This helps maintain the texture of the meat.
When cooking, avoid overcrowding the pan. If needed, cook in batches to get that perfect sear and ensure even cooking.
How to Keep Cabbage Crunchy in Stir-Fries?
To keep cabbage from becoming soggy, cook it at a high heat and for just a short amount of time. Here are some tips:
- When adding cabbage, ensure your pan is hot enough. This helps it sear rather than steam.
- Only stir-fry until it’s tender but still crisp. This usually takes about 4-5 minutes.
Include your cabbage towards the end of cooking to maintain that refreshing crunch while still absorbing the lovely flavors of the dish!
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, chopped (about half a medium head)
- 2 tablespoons avocado oil or vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (separate white and green parts)
- Salt and pepper to taste
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 2 tablespoons brown sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
For Garnish:
- Sesame seeds (optional)
How Much Time Will You Need?
This delicious Low-Carb Mongolian Beef and Cabbage Stir-Fry takes about 10 minutes of preparation time and approximately 10 minutes of cooking time, making it a quick meal ready in just 20 minutes! Perfect for those busy weeknights when you want something tasty yet healthy.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, water, brown sugar substitute, sesame oil, and crushed red pepper flakes (if using). Set the sauce aside for later.
2. Cook the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced beef to the pan and lightly season with salt and pepper. Stir-fry the beef for about 3-4 minutes, or until it’s browned and cooked through. Once done, remove the beef from the pan and set it aside.
3. Sauté Aromatics:
In the same pan, add the remaining tablespoon of oil. Next, add the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté these ingredients for about 30 seconds until they’re fragrant, making sure not to burn them!
4. Add Cabbage:
Now, it’s time to add the chopped cabbage to the pan. Stir-fry the cabbage for about 4-5 minutes, allowing it to cook down slightly while still remaining crunchy. Stop cooking when it’s tender but not mushy!
5. Combine Everything:
Return the cooked beef to the pan and carefully pour the prepared sauce over the mixture. Toss everything together well, ensuring that the beef and cabbage are evenly coated with the sauce.
6. Final Cook:
Continue cooking for another 2-3 minutes, which will allow the sauce to thicken a bit and the flavors to meld beautifully. Keep an eye on it to prevent any burning.
7. Add Garnish & Serve:
Once everything is cooked, remove from heat. Garnish with the green parts of the sliced green onions and sesame seeds if you like. Serve this hot as is, or over a bed of cauliflower rice for a complete low-carb meal.
Enjoy this savory and satisfying Low-Carb Mongolian Beef and Cabbage Stir-Fry packed with flavor and perfect for a quick weeknight dinner!
FAQ for Low-Carb Mongolian Beef and Cabbage Stir-Fry
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin are great options, you can also use ribeye, tenderloin, or even ground beef. Just ensure you slice it thinly and adjust cooking times as necessary based on your chosen cut.
What Can I Substitute for Cabbage?
If you’re not a fan of cabbage, you can try using bok choy, shredded Brussels sprouts, or even zucchini noodles for a different texture and flavor. Just remember to adjust the cooking time slightly for softer vegetables like zucchini.
Can I Make This Recipe Vegetarian or Vegan?
Yes, you can easily make this dish vegetarian or vegan by substituting the beef with tofu, tempeh, or seitan. Just ensure to press and marinate the tofu or tempeh for better flavor and texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet over low heat or in the microwave until heated through. You can add a splash of water or broth if the sauce thickens too much.
