This Low-Carb Mongolian Beef and Cabbage is a tasty twist on a classic favorite! Juicy beef strips are cooked with crisp cabbage, all bathed in a rich, savory sauce that’s just yummy!
I love how easy it is to whip up this dish for a quick dinner that feels special. Plus, the low-carb angle means I can enjoy it without guilt. Serve it up, and watch everyone dig in!
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for stir-frying because it’s tender and flavorful. If you can’t find flank steak, you could use sirloin or skirt steak as suitable alternatives.
Green Cabbage: Cabbage adds bulk and crunch to the dish. If you’re not a fan, bok choy or napa cabbage can work well too for a different texture.
Avocado Oil: It’s best for high-heat cooking. If you don’t have avocado oil, you can substitute with coconut oil or canola oil, but avoid olive oil as it can burn.
Soy Sauce: Tamari is a great gluten-free option, but if you’re avoiding soy, coconut aminos is a fantastic and tasty alternative.
Brown Sugar Substitute: I like using monk fruit sweetener for its natural flavor. You can opt for erythritol or stevia if you prefer, adjusting to taste as needed.
How Do I Sear the Beef Without Overcooking It?
Getting that perfect sear is essential for tender beef. Here’s the best way:
- Make sure your beef is thinly sliced against the grain; this helps keep it tender.
- Preheat your skillet or wok over medium-high heat. When it’s hot, add oil to prevent sticking.
- Cook the beef in batches, laying it flat without overcrowding. This allows it to sear nicely rather than steam.
- Sear for just 2-3 minutes per side, then remove it from the pan to avoid overcooking.
With these tips, you’ll have perfectly cooked beef every time!
Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 4 cups green cabbage, shredded
- 2 tablespoons avocado oil (or other high-heat oil)
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 1 tablespoon brown sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
For Garnish:
- 3 green onions, sliced
- Sesame seeds
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and another 15 minutes to cook, making it a quick, 30-minute meal that’s both satisfying and healthy. Perfect for those busy weeknights!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, water, brown sugar substitute, and sesame oil. Whisk everything together until well mixed and set it aside for later.
2. Sear the Steak:
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak in a single, even layer. You may need to do this in batches to avoid overcrowding the pan. Sear for 2-3 minutes per side until the beef is browned and just cooked through. Remove the steak from the skillet and set it aside.
3. Sauté Garlic and Ginger:
Using the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger and sauté for about 30 seconds, or until fragrant. This will add lots of delicious flavor!
4. Cook the Cabbage:
Add the shredded cabbage to the skillet. Stir frequently and cook for about 5-7 minutes, allowing the cabbage to soften while still keeping some crunch. It should be vibrant and slightly tender.
5. Combine Everything:
Return the seared beef to the skillet with the cabbage. Pour the prepared sauce over everything and stir well to ensure everything is coated evenly. Cook for an additional 2-3 minutes until heated through and the sauce has thickened slightly.
6. Add Some Spice:
If you enjoy a little kick, this is the time to sprinkle in the crushed red pepper flakes. Stir to combine and adjust to your taste preferences.
7. Garnish and Serve:
Once everything is ready, remove the skillet from heat. Garnish your delicious dish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your healthy Low-Carb Mongolian Beef and Cabbage!
This dish is not only scrumptious but also a great way to enjoy a low-carb meal that feels indulgent. Happy cooking!
FAQ for Low-Carb Mongolian Beef and Cabbage
Can I Substitute Another Protein for the Beef?
Absolutely! You can use chicken, turkey, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, ensuring the protein is fully cooked through.
Can I Use Other Vegetables in This Recipe?
Yes! Feel free to add bell peppers, broccoli, or carrots for extra color and nutrition. Just sauté them alongside the cabbage until they’re tender but still crisp.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm them up in a skillet over medium heat or in the microwave until heated through.
Is This Recipe Freezer-Friendly?
Yes! You can freeze the cooked Mongolian beef and cabbage for up to 2 months. To reheat, thaw in the fridge overnight, then warm on the stove or microwave until heated through. Be aware that the cabbage may lose some crunch after freezing, but it will still taste great!