This Easy Low-Carb Mongolian Beef and Cabbage is a simple dish bursting with flavor! Tender beef cooks quickly with crunchy cabbage and a tasty sauce that brings everything together nicely.
I love how this recipe is quick, filling, and low on carbs—perfect for a busy weeknight. Plus, the best part? You can eat a big serving without any guilt! 😊
Key Ingredients & Substitutions
Flank Steak/Sirloin: Both cuts are great options. Flank steak offers more flavor, while sirloin is usually more tender. If you’re looking for a leaner option, consider using chicken or turkey cutlets instead!
Cabbage: Green cabbage is the traditional choice for crunch and sweetness. If you’re not a fan, you can substitute napa cabbage or even use broccoli slaw for a different texture.
Avocado Oil: This oil is great for high-heat cooking because of its high smoke point. You can also use olive oil or sesame oil for flavor. Just keep in mind that sesame oil can be stronger, so use it sparingly.
Soy Sauce/Tamari: Soy sauce adds depth; tamari is the gluten-free alternative. If you’re on a low-sodium diet, go for low-sodium soy sauce or coconut aminos for a sweeter taste.
Brown Sugar Substitute: Sweeteners like erythritol or monk fruit help keep this dish low-carb. If you don’t have those, you can use a small amount of honey or maple syrup, but keep in mind that will add some carbs.
How Do I Properly Cook the Beef for Tenderness?
Cooking beef correctly is key to ensuring it’s tender and juicy. Here’s a simple method:
- Always slice the beef against the grain. This helps reduce chewiness.
- Heat your pan well before adding the beef. You want it to sear quickly.
- Don’t overcrowd the pan! Cook in batches if necessary, as this lets the beef brown nicely rather than steam.
After browning, don’t forget to let the beef rest for a minute before serving. This helps retain juices for a more flavorful bite!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1/2 medium green cabbage, thinly sliced
For Cooking:
- 3 tbsp avocado oil or vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce or tamari (for gluten-free)
- 2 tbsp water
- 2 tbsp brown sugar substitute (such as erythritol or monk fruit sweetener)
- 1 tsp red pepper flakes (optional, for a spicy kick)
For Garnishing:
- 2 green onions, thinly sliced
- Sesame seeds (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 15 minutes for cooking, for a total of roughly 25 minutes from start to finish. It’s quick and easy, perfect for those busy nights when you still want a homemade meal!
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 dissolves. This will create a tasty sauce that adds flavor to your dish. Set aside for later.
2. Cook the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced beef in a single layer. Cook until it’s browned and just cooked through, which should take about 2-3 minutes per side. Remove the beef from the pan and set aside.
3. Sauté the Garlic and Ginger:
In the same skillet, add the remaining 2 tablespoons of oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until it’s aromatic. This is what gives the dish its wonderful scent!
4. Stir-Fry the Cabbage:
Add the sliced cabbage to the pan and stir-fry for about 4-5 minutes. You want the cabbage to soften just a bit but still remain crunchy for a nice texture.
5. Combine Beef and Sauce:
Return the cooked beef to the skillet. Pour the prepared sauce over the beef and cabbage. Toss everything together so that the sauce coats the beef and vegetables thoroughly. Cook for another 2-3 minutes, letting the sauce caramelize a bit.
6. Season and Garnish:
Season your dish with salt, pepper, and red pepper flakes (if you like a little heat). Mix well to combine. Once it’s all well mixed and the flavors are melded, remove from heat.
7. Serve Up:
Garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot. This dish is fantastic on its own or over cauliflower rice for added volume without the carbs.
Enjoy your quick and tasty low-carb Mongolian Beef and Cabbage! It’s a hearty meal that satisfies without the extra carbs. Happy cooking! 😊
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin are great options, you can also use ribeye or even ground beef. Just remember to adjust the cooking time accordingly to ensure it’s cooked through.
What Can I Use Instead of Soy Sauce?
If you’re looking for a soy sauce alternative, coconut aminos work well and are gluten-free. You can also try liquid aminos for a similar taste, though keep in mind they may have a slightly different flavor profile.
How Should I 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 low heat or in the microwave, stirring occasionally to ensure even warming.
Can I Make This Recipe Vegetarian?
Yes! To make a vegetarian version, substitute beef with tofu, tempeh, or seitan. You can use the same cooking method, making sure to adjust the cooking time according to the protein you choose.
