This Easy Low-Carb Mongolian Beef and Cabbage is a tasty twist on a classic! It features tender beef stir-fried with crunchy cabbage, mixed with a sweet and savory sauce that’s just right.
You’ll love how quick this dish comes together. Plus, it’s perfect for those watching their carbs while still enjoying a hearty meal. Just grab a plate and dig in—your taste buds will thank you!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts give you great flavor. Flank steak is lean and tender, while sirloin is a bit fattier but still nutritious. If you’re looking for substitutes, try chicken breast or tofu for a lower-fat option.
Green Cabbage: This is the key veggie in this dish, adding crunch and fiber. If you run out, you can easily replace it with napa cabbage or even bok choy. Both give a nice texture!
Soy Sauce: Soy sauce brings savory depth to the dish. If you need a low-sodium option, go for a low-sodium soy sauce. Tamari is a great gluten-free alternative.
Brown Sugar Substitute: This helps balance the flavors. I love using erythritol, but monk fruit sweetener is also a great choice. They both keep the dish low-carb while adding that sweet touch.
How Do You Achieve the Perfect Stir-Fry?
The secret to a fantastic stir-fry lies in the high heat and quick cooking. Here’s how to nail it:
- Always start with a hot skillet. Preheat for a few minutes before adding oil. This helps achieve that delicious sear.
- Cook in batches. If your skillet is too crowded, the beef will steam instead of fry, which can make it tough. Do it in two batches if needed.
- Keep things moving! Stir frequently to prevent burning and to help ingredients cook evenly.
With these tips, your Mongolian Beef and Cabbage will come out just right every time! Enjoy the process and the delicious results!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups green cabbage, shredded
- 2 tbsp avocado oil or vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
For the Sauce:
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar substitute (like erythritol or monk fruit sweetener)
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes (optional)
For Garnish:
- 2 green onions, sliced
- Sesame seeds
How Much Time Will You Need?
This delightful dish will take about 25 minutes to prepare—10 minutes for prep and 15 minutes for cooking. It’s perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, brown sugar substitute, rice vinegar, and optional red pepper flakes. This will create a savory, slightly sweet sauce that you’ll use later. Set it aside while you cook the beef.
2. Cook the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the sliced beef to the skillet. Stir-fry it for about 3-4 minutes until browned and cooked through. Once done, remove the beef from the skillet and keep it warm on a plate.
3. Sauté Garlic and Ginger:
In the same skillet, add the remaining tablespoon of oil. Then, add the minced garlic and ginger. Sauté for about 30 seconds until they become fragrant, but be careful not to burn them!
4. Stir-Fry the Cabbage:
Add the shredded cabbage to the skillet. Stir-fry it for about 4-5 minutes until it’s slightly tender but still crunchy. This adds a lovely texture and flavor to the dish.
5. Combine Everything:
Now, return the cooked beef back to the skillet with the cabbage. Pour the prepared sauce over the beef and cabbage, tossing everything well to coat. Let it cook for another 2 minutes to allow the flavors to meld together nicely.
6. Garnish and Serve:
Remove the skillet from the heat. Garnish your Mongolian Beef and Cabbage with the sliced green onions and a sprinkle of sesame seeds. Serve it hot, and enjoy your low-carb meal!
Enjoy your satisfying and easy-to-make Mongolian Beef and Cabbage!
FAQ About Easy Low-Carb Mongolian Beef and Cabbage
Can I Use a Different Type of Meat?
Absolutely! While flank steak or sirloin works best for tenderness, you can use chicken, turkey, or even tofu for a vegetarian option. Just adjust the cooking time as needed to ensure it’s fully cooked.
How Can I Make This Dish Spicier?
If you like some heat, you can increase the crushed red pepper flakes in the sauce or add some sliced jalapeños or sriracha while cooking. Adjust it to match your spice tolerance!
Can I Prepare This Recipe in Advance?
Yes! You can slice the meat and prep the cabbage a day ahead. Store them in separate containers in the fridge to retain freshness. Just cook them together the day you plan to serve it for best results.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure even heating.
