This Easy Low-Carb Mongolian Beef and Cabbage dish is a tasty twist on a classic! With tender beef, crisp cabbage, and a sweet and savory sauce, it’s sure to satisfy without all the carbs.
It’s super quick to whip up—perfect for those busy weeknights! I love how the beef soaks up the flavors while the cabbage adds a nice crunch. Plus, you can enjoy seconds without the guilt! 🍽️
Key Ingredients & Substitutions
Beef: Flank steak and sirloin are great options for this recipe. They’re tender and flavorful. If you’re looking for a leaner cut, you could use chicken breast or turkey slices instead!
Cabbage: Green cabbage adds crunch and texture. If you don’t have green cabbage, Napa cabbage or even bok choy can work well as substitutes.
Oil: Avocado oil is my go-to for high heat cooking since it has a high smoke point. Olive oil is another good choice, but avoid using delicate oils like sesame oil for this step—save that for garnishing!
Soy Sauce: Use tamari if you need a gluten-free option. Coconut aminos can be a nice alternative as well, offering a slightly sweeter flavor.
Brown Sugar Substitute: Erythritol or monk fruit are excellent low-carb sweeteners. If you prefer real sugar, you can use regular brown sugar, but it will add carbs.
How Do I Perfectly Cook the Beef?
Cooking the beef just right ensures it’s tender and juicy. Here’s how to get it right:
- Slice the beef against the grain. This technique helps make each bite tender.
- Keep the beef in a single layer in the skillet. This helps it sear rather than steam, giving it better flavor.
- Avoid overcooking! Cook until just browned—this should take about 2-3 minutes per side.
When you remove the beef from the pan, let it rest for a minute. This allows the juices to redistribute for a juicy bite when you serve it!
How Do I Stir-Fry the Cabbage Without Getting it Soggy?
To keep your cabbage crisp, follow these tips:
- Make sure your skillet is hot before adding the cabbage. This helps to quickly cook it while retaining crunch.
- Avoid overcooking; stir-fry for only 3-4 minutes until it’s slightly tender, but still has some crunch.
- Add a splash of soy sauce only after the cabbage has begun to soften to enhance flavor without making it soggy.
Stir-frying at high heat is key for that perfect texture!
Enjoy creating this delightful low-carb meal!
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
- 4 cups green cabbage, thinly sliced
- 3 tbsp avocado oil or olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp water
- 2 tbsp brown sugar substitute (like erythritol or monk fruit sweetener)
- 1 tsp chili flakes (optional, for heat)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and about 10 minutes of cooking time. In total, you should set aside around 25-30 minutes to have this delicious low-carb dish on your table. Quick and easy, right?
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, water, and brown sugar substitute until the sweetener is fully dissolved. This sweet and savory mixture will be the star of your dish, so set it aside for now.
2. Cook the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add in the sliced beef in a single layer. Let it cook without stirring for about 2-3 minutes until browned on one side. Flip the beef slices and cook for another 1-2 minutes until they’re fully cooked. Once done, remove the beef from the skillet and set it aside.
3. Sauté Garlic and Ginger:
In the same skillet, add the remaining 2 tablespoons of oil. Toss in the minced garlic and ginger, sautéing them for about 30 seconds. You’ll want to do this until the mixture is fragrant—this step adds a wonderful flavor base to your dish!
4. Stir-Fry the Cabbage:
Next, add the sliced cabbage to the skillet. Stir-fry for about 3-4 minutes, mixing occasionally, until it starts to soften but still maintains some of its crunch. This texture is what makes the dish so appealing!
5. Combine Everything:
Return the cooked beef to the pan with the cabbage, then pour your sauce mixture over everything. Toss all the ingredients together and cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the beef and cabbage well.
6. Add Spice if Desired:
If you like a bit of heat, now’s the time to stir in the chili flakes! Mix them in and let everything simmer for a moment longer to combine the flavors.
7. Garnish and Serve:
Remove the skillet from heat. Serve your delicious Mongolian Beef and Cabbage hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired.
Enjoy your flavorful, easy-to-make Low-Carb Mongolian Beef and Cabbage! It’s a perfect meal for any low-carb lifestyle without sacrificing taste!
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use Different Cuts of Meat?
Absolutely! While flank steak and sirloin work great, you can also use chicken, pork, or even tofu for a vegetarian option. Just adjust the cooking time based on the thickness of the meat you choose.
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 on the stove over low heat or in the microwave until heated through.
Can I Make This Ahead of Time?
Yes! You can prep the ingredients ahead of time—slice the beef and cabbage and mix the sauce. Store everything separately in the fridge and cook it fresh when you’re ready to eat. This will keep the cabbage nice and crunchy!
What Can I Serve with This Dish?
This dish is delicious on its own, but you could pair it with cauliflower rice or zucchini noodles for a complete meal. If you’re not strictly low-carb, a side of steamed rice would also work well!
