This Easy Low-Carb Mongolian Beef and Cabbage dish is a tasty mix of tender beef and crunchy cabbage, making it a fun and low-carb meal! It’s quick to prepare and loaded with flavor.
Who knew healthy could taste so good? I love how the sweet sauce pairs perfectly with the beef, and the cabbage adds just the right crunch. Perfect for busy weeknights! 🌱
Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts work well since they’re tender and can be sliced thinly. If you’re looking for a leaner option, consider using chicken breast or even tofu for a vegetarian twist.
Cabbage: Green cabbage is fantastic for crunch and sweetness. You can swap it out for red cabbage for a pop of color or use bok choy or napa cabbage if you want a different texture.
Oil: Avocado oil has a high smoke point, making it great for stir-frying. If you prefer, olive oil can be a good substitute as well, though it’s not ideal for high heat.
Soy Sauce: Tamari is a good gluten-free option. Alternatively, coconut aminos can be used for a sweeter, soy-free flavor.
Brown Sugar Substitute: For those watching their sugar intake, erythritol or monk fruit sweetener works perfectly. For a natural option, try using a tiny bit of honey or maple syrup if you’re not strictly low-carb.
How Can I Get the Beef to Cook Just Right?
Cooking the beef quickly at high heat is key to keeping it tender. Here’s how to do it:
- Ensure your skillet is hot before adding the beef. This promotes browning.
- Slice the beef thinly against the grain; this makes it more tender.
- Don’t overcrowd the pan. Cook in batches if necessary to avoid steaming the meat.
- Remove the beef from the skillet as soon as it’s browned. Overcooking will make it tough.
Following these tips will give you perfectly cooked beef every time!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 3 cups green cabbage, chopped
- 2 tbsp avocado oil or olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/3 cup soy sauce or tamari (for gluten-free)
- 2 tbsp brown sugar substitute (such as erythritol or monk fruit sweetener)
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This Easy Low-Carb Mongolian Beef and Cabbage recipe takes about 10 minutes of prep time and around 15 minutes to cook, so you’re looking at a total of about 25 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, brown sugar substitute, sesame oil, and red pepper flakes (if you like a bit of heat). Set this delicious sauce aside for later!
2. Cook the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the thinly sliced beef and season it with salt and pepper. Stir-fry the beef for about 3-4 minutes, or until it’s browned and cooked through. Once done, remove the beef from the skillet and set it aside.
3. Sauté Garlic and Ginger:
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger and sauté for about 30 seconds, allowing those wonderful aromas to fill your kitchen!
4. Stir-Fry the Cabbage:
Add the chopped cabbage to the skillet. Stir-fry for approximately 4-5 minutes, until the cabbage starts to soften but retains some crunch. Fun fact: This adds great texture to the dish!
5. Combine and Cook:
Return the cooked beef to the skillet with the cabbage. Now pour the prepared sauce over the beef and cabbage. Stir everything together to ensure it’s evenly coated in that tasty sauce. Cook for another 1-2 minutes to let all the wonderful flavors meld together.
6. Garnish and Serve:
Remove the skillet from heat. Garnish your dish with freshly sliced green onions and sesame seeds if you like. Serve hot, and enjoy your delicious low-carb Mongolian beef and cabbage!
This dish is a fantastic way to enjoy a quick and healthy meal that’s packed with bold flavors but low in carbs. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin are great options for stir-frying, you can also use ribeye or even ground beef. Just be mindful that cooking times may vary slightly depending on the thickness of the meat.
How Can I Make This Recipe Spicier?
If you enjoy a kick, consider adding more red pepper flakes, or try a splash of sriracha or chili paste. You could also add sliced jalapeños for an extra spicy touch!
Can I Prep Ingredients Ahead of Time?
Definitely! You can slice the beef and chop the cabbage, garlic, and ginger the night before. Store them in airtight containers in the fridge. This will save you time when you’re ready to cook!
How Do I Store Leftovers?
Store any leftover Mongolian beef and cabbage in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over medium heat, stirring occasionally.
Feel free to ask if you have more questions about this delicious recipe!
