This Easy Low-Carb Mongolian Beef and Cabbage is a tasty dish packed with flavor! Tender beef is stir-fried with crunchy cabbage, all coated in a sweet and savory sauce.
You’ll love how quick it is to whip up! I often make it when I want something filling but light. Perfect for those days when you want a hearty meal without the extra carbs!
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are tender and work great for quick cooking. If you’re looking for a leaner option, consider using chicken breast or turkey. Tofu is also a fantastic substitute for a vegetarian version!
Green Cabbage: It provides a nice crunch and absorbs flavors well. If you can’t find cabbage, bok choy or napa cabbage are good alternatives. Sometimes I even mix in some shredded carrots for color and sweetness.
Soy Sauce: Regular soy sauce adds that essential umami flavor. For a gluten-free diet, tamari is a good choice. Coconut aminos can also be used for a slightly sweeter taste, perfect for keeping it low-carb!
Brown Sugar Substitute: This is key to getting that sweet balance. I prefer erythritol, but if you’re a fan of honey or maple syrup and don’t mind the carbs, you can use those instead—just adjust the amount as needed!
How Do You Ensure the Beef is Cooked Perfectly?
Cooking beef can be tricky, especially when aiming for tenderness. Here’s how to get it just right:
- Slice the beef thinly against the grain. This breaks up the muscle fibers, making each bite tender.
- Don’t overcrowd the skillet—cook the beef in batches if needed. This ensures even cooking and browning.
- Heat the skillet well before adding the beef. A hot pan helps to sear the meat quickly, locking in juices and flavors.
By following these tips, your beef will turn out deliciously tender and flavorful! Enjoy your cooking!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Beef and Cabbage:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons avocado oil or vegetable oil
For the Sauce:
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 1 tablespoon brown sugar substitute (such as erythritol or monk fruit sweetener)
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This Easy Low-Carb Mongolian Beef and Cabbage takes about 10 minutes to prep and 10 minutes to cook, totaling about 20 minutes from start to finish. It’s a quick and tasty option for those busy weeknights!
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. Set this flavorful 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 thinly sliced beef and cook for about 3-4 minutes until browned and just cooked through. Once done, remove the beef from the skillet and set it aside.
3. Sauté Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until you can smell their delicious aroma.
4. Stir-Fry the Cabbage:
Add the shredded cabbage to the skillet and stir-fry for about 4-5 minutes. You want the cabbage to soften but still have a nice crunch!
5. Combine Everything:
Return the cooked beef to the skillet with the cabbage. Pour in the prepared sauce and toss everything together for another 2 minutes. This will help the sauce thicken a bit and coat your beef and cabbage nicely.
6. Garnish and Serve:
Remove the skillet from heat. Garnish your dish with sliced green onions and sprinkle sesame seeds on top if you’d like. Serve hot and enjoy your tasty low-carb Mongolian Beef and Cabbage!
This recipe is a wonderful way to enjoy the flavors of Mongolian beef while keeping it light and healthy. It’s filling, quick, and perfect for a satisfying dinner!
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use Other Types of Meat?
Absolutely! If you prefer a different protein, chicken breast or turkey are great alternatives. For a vegetarian option, you can substitute the beef with tofu or tempeh, just make sure to adjust the cooking time accordingly.
What Can I Substitute for Soy Sauce?
If you’re avoiding soy, you can use coconut aminos as a gluten-free alternative. It has a slightly sweeter taste, which can complement the dish nicely. Tamari is also a good gluten-free option that mimics soy sauce well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or in a skillet over medium heat, stirring occasionally until heated through.
Can I Add More Vegetables?
Definitely! Feel free to add in other veggies like bell peppers, snap peas, or broccoli. Just make sure to adjust the cooking time to ensure everything is cooked evenly and remains crunchy!
