This Easy Low-Carb Mongolian Beef with Cabbage is a simple, tasty dish that’s packed with flavor! It’s made with tender beef, crunchy cabbage, and a sweet sauce that ties it all together.
You can whip this up in no time and feel great about eating less carbs. I love serving it in a big bowl, and honestly, who can resist seconds? It’s that good! 😋
Key Ingredients & Substitutions
Flank Steak or Sirloin: I love using flank steak for its tenderness and flavor. If you’re looking for a budget-friendly option, sirloin is an excellent choice too. You can substitute with chicken or tofu for a different twist.
Cabbage: Green cabbage is perfect for this recipe. It adds a great crunch! If you want, you can also use shredded Napa cabbage or even coleslaw mix for a quicker option.
Avocado Oil: This oil can withstand high heat, making it ideal for stir-frying. If you don’t have it, use canola oil or even olive oil, though olive oil may impart a different flavor.
Soy Sauce: Low-sodium soy sauce is great for keeping the salt content down. If you’re gluten-free, coconut aminos is a fantastic alternative that adds a similar flavor
Erythritol: This low-carb sweetener works well. You could replace it with stevia or monk fruit sweetener. Just remember to adjust the amount, as they can vary in sweetness!
How Can I Achieve Tender Beef in a Stir-Fry?
The key to tender beef is slicing against the grain. Look for the muscle fibers running through the meat and cut across them—this shortens the fibers, making the beef easier to chew. Also, don’t overcrowd the pan; cooking in batches helps to sear the meat nicely.
- Heat your skillet properly before adding the beef to get a nice golden crust.
- Avoid cooking the beef too long; it just needs a quick sear and should remain slightly pink inside when you remove it from the heat.
Following these tips will ensure your Mongolian Beef comes out deliciously tender every time!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 3 cups green cabbage, thinly sliced
- 2 tbsp avocado oil or other high-heat oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp water
- 1/4 cup soy sauce (or coconut aminos for lower sodium)
- 1-2 tbsp erythritol or your preferred low-carb sweetener
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- 2 green onions, sliced
- Sesame seeds
How Much Time Will You Need?
This dish takes about 15 minutes to prep and 10 minutes to cook, making it a quick and delicious meal that you’ll have on the table in just 25 minutes! Perfect for busy weeknights or when you want something tasty without the fuss.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine soy sauce, water, erythritol, sesame oil, and red pepper flakes (if using). Stir well until the sweetener is dissolved, and set this tasty sauce aside for later.
2. Cook the Beef:
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef to the skillet in a single layer. Lightly season with salt and pepper, and cook without stirring for about 2 minutes to get a nice sear. Then, stir and cook for an additional 1-2 minutes until browned but not fully cooked. Remove the beef from the skillet and set it aside.
3. Sauté Garlic, Ginger, and Cabbage:
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the sliced cabbage and cook, stirring often, until the cabbage is tender yet still crisp, about 4-5 minutes.
4. Combine Everything:
Return the beef to the skillet and pour the prepared sauce mixture over the top. Stir everything well to combine and cook for another 2-3 minutes until the beef is cooked through and the sauce has slightly thickened. Make sure to taste and adjust the seasoning if needed.
5. Garnish and Serve:
Once everything is nicely mixed and heated through, garnish with sliced green onions and sesame seeds before serving. Now, you’re ready to enjoy your delicious, low-carb Mongolian beef with cabbage!
Bon appétit! Enjoy every bite of this delightful dish! 🥢
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely before slicing. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry to remove moisture before cooking for a better sear!
What Can I Substitute for Cabbage?
If you’re not a fan of cabbage, you can use broccoli slaw, spiralized zucchini, or even sugar snap peas for a different texture and taste. Just adjust the cooking time, as some alternatives may cook faster!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to maintain the texture, or microwave in short bursts, stirring in between, until warmed through.
Can I Make This Recipe in Advance?
While this dish is best fresh, you can prepare the sauce and slice the beef and cabbage ahead of time. Store these components separately in the fridge, and then cook everything together right before serving!
