This tasty stir-fry features tender beef and crunchy cabbage, making it a perfect low-carb meal. It’s quick to whip up, yet full of flavor that will have everyone asking for seconds!
I love how the beef gets a nice sear while the cabbage keeps its crispness. Pair it with some rice if you want, or enjoy it on its own. Who knew healthy could be so delicious? 😄
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are perfect for stir-fries because they stay tender when sliced thin. If you’re looking for a leaner option, you can try chicken breast or tofu instead, both of which also soak up flavor well!
Green Cabbage: This ingredient gives the dish great crunch and absorbs the sauce nicely. If you want to mix it up, you can use Napa cabbage or even bok choy for a different texture and taste.
Oil: I recommend coconut oil or avocado oil, as they hold up well at high temperatures. Olive oil can work too, but it has a lower smoke point. Be sure to use refined olive oil for frying if you go that route!
Soy Sauce: Regular soy sauce is great, but for a gluten-free version, tamari is the way to go. If you’re avoiding soy altogether, try coconut aminos for a similar flavor with less sodium.
Brown Sugar Substitute: Erythritol or monk fruit sweetener are fantastic options that keep it low-carb. If you prefer a natural sweetener that’s still low-carb, a bit of stevia can work in a pinch.
How Do You Achieve Perfectly Sliced Beef?
Getting the beef sliced just right is key to a good stir-fry. Here’s a quick guide:
- Chill the meat in the freezer for about 30 minutes first. This firms it up, making it easier to slice.
- Use a sharp knife and slice against the grain. This helps make the beef tender.
- Aiming for about 1/4 inch thick slices ensures they cook quickly and evenly in the pan.
What’s the Best Way to Stir-Fry Without Overcooking?
Stir-frying is all about high heat and quick cooking! Here are some tips to nail it:
- Preheat the skillet or wok so it’s hot enough to sear the beef.
- Cook in batches if you’re making a larger quantity. Crowding the pan can lower the temperature and cause steaming instead of frying.
- Keep everything moving—stir often to prevent burning and to cook each piece evenly.
Enjoy your cooking, and your Low-Carb Mongolian Beef and Cabbage Stir-Fry is sure to be a hit!
Low-Carb Mongolian Beef and Cabbage Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups green cabbage, thinly sliced
- 3 tablespoons coconut oil or avocado oil (for low-carb cooking)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced (white and green parts separated)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Sesame seeds for garnish (optional)
For the Sauce:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar substitute (such as erythritol or monk fruit sweetener)
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes to cook. In total, you can have a delicious and healthy meal ready in just about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Sauce:
Start by mixing up your sauce! In a small bowl, combine the soy sauce, brown sugar substitute, water, rice vinegar, and sesame oil. Stir well to make sure the sweetener dissolves. Set this tasty mixture aside for later.
2. Cook the Beef:
Heat 1 tablespoon of coconut or avocado oil in a large skillet or wok over medium-high heat. Add your sliced beef in a single layer and let it sear without stirring for about 2 minutes to develop a nice crust. After that, stir and cook for another 1-2 minutes until the beef is browned but still tender. Take the beef out of the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, add another tablespoon of oil if necessary. Toss in the minced garlic, ginger, and the white parts of the green onions. Sauté everything for about 1 minute until it becomes aromatic (yum!).
4. Add the Cabbage:
Add the thinly sliced cabbage to the skillet and stir-fry for about 3-5 minutes. You want the cabbage to start softening but still be a little crispy—this adds texture to the dish.
5. Combine Sauce and Beef:
Pour the sauce you prepared earlier into the skillet with the cabbage. Toss to coat everything evenly. Then, return the seared beef to the skillet. Stir it all together and let it simmer for another 1-2 minutes. This helps everything soak up those wonderful flavors!
6. Add Spice and Serve:
If you like a bit of heat, sprinkle the crushed red pepper flakes into the skillet and mix it in. Remove from heat and garnish with the green parts of the sliced green onions and sesame seeds if you’d like.
7. Enjoy!
Serve your Low-Carb Mongolian Beef and Cabbage Stir-Fry immediately and enjoy this healthy and flavorful dish!
FAQ for Low-Carb Mongolian Beef and Cabbage Stir-Fry
Can I Substitute the Beef with Another Protein?
Absolutely! You can use chicken breast, shrimp, or even tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly, as chicken and shrimp will cook faster than beef.
What Can I Use Instead of Soy Sauce for a Gluten-Free Option?
If you’re avoiding soy, coconut aminos is a great alternative. It has a slightly sweeter taste but works well in this recipe. Tamari is also a gluten-free option if you prefer traditional soy sauce flavors.
How Do I Store Leftovers?
Leftover stir-fry can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or use the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables to This Stir-Fry?
Yes! Feel free to add more vegetables like bell peppers, broccoli, or snap peas for added nutrition and flavor. Just be mindful of the cooking times for each veggie to keep everything crisp and fresh!
