This Easy Low-Carb Mongolian Beef and Cabbage dish is a tasty twist on a classic! It features tender slices of beef cooked with crunchy cabbage and a sweet soy sauce mix. Perfect for a quick dinner!
I love how simple it is to whip up this flavorful meal. It’s one of those recipes that feels fancy but really just takes a few ingredients and a bit of time. Plus, it’s healthy—yay!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Thinly sliced beef is key to a tender texture. If you’re looking for a budget-friendly option, consider using ground beef or chicken. They work great in this dish! I often go with sirloin for its balance of flavor and tenderness.
Cabbage: Green cabbage brings crunch and sweetness. If you don’t have it, napa cabbage or even shredded broccoli slaw can be good substitutes. They also add a nice texture! I love using napa for its softer leaves.
Soy Sauce: For a gluten-free version, tamari is your best friend! You can also try coconut aminos, which have a slightly sweeter taste. I have a preference for low-sodium soy sauce to manage salt levels better.
Brown Sugar Substitute: Erythritol or monk fruit sweetener works wonders for lowering carbs. Honey or maple syrup can substitute if carbs aren’t a concern, but remember they add different flavors and sweetness levels!
How Can I Cook Perfectly Tender Beef?
The key to juicy, tender beef lies in slicing and cooking correctly. Here’s how to do it right:
- Always slice the beef against the grain. This helps break down the fibers, making each bite tender.
- Cook on high heat for a brief period—3-4 minutes—until the beef is just browned. Overcooking can toughen it up.
- Remove the beef from the pan before adding the vegetables; this keeps it moist as you finish cooking.
Following these simple steps will help you achieve perfectly tender beef every time!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 small head of green cabbage, roughly chopped (about 6 cups)
- 3 tablespoons avocado oil or vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar substitute (like erythritol or monk fruit sweetener)
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional, for some heat)
- 3 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- Salt and black pepper to taste
How Much Time Will You Need?
This fantastic dish will take about 10 minutes to prep and around 15 minutes to cook, totaling about 25 minutes. Quick and easy for a delicious low-carb meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, brown sugar substitute, water, and sesame oil. Whisk together until the sweetener is dissolved and everything is well mixed. This simple sauce is going to bring so much flavor!
2. Cook the Beef:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the sliced beef, sprinkle lightly with salt and pepper, and cook for about 3-4 minutes. You want it browned and just cooked through. Once done, remove the beef from the pan and set it aside on a plate.
3. Sauté Garlic and Ginger:
In the same skillet, add the last tablespoon of oil. Toss in the minced garlic and ginger. Sauté them for about 30 seconds until fragrant. This is where the magic starts to happen!
4. Cook the Cabbage:
Add the chopped cabbage to the skillet. Stir and cook for about 5-7 minutes, frequent stirring will keep it from burning. You want it tender but still crunchy. This adds a wonderful texture to the dish!
5. Combine Everything:
Return the cooked beef to the skillet with the cabbage. Pour in the prepared sauce from step one and give everything a good stir. Cook together for another 2-3 minutes until the sauce thickens slightly and evenly coats the beef and cabbage.
6. Add Spice (if desired):
If you like a little heat, sprinkle in the red pepper flakes and mix well. It adds a nice kick to the flavors!
7. Garnish and Serve:
Remove from heat, then garnish your dish with sliced green onions and sesame seeds for a lovely finish. Serve immediately for the best taste and enjoy your lovely low-carb Mongolian Beef and Cabbage!
This dish pairs perfectly with cauliflower rice for an extra low-carb experience. Enjoy!
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use Different Types of Meat?
Absolutely! While flank steak or sirloin works best, you can substitute with chicken breast, ground beef, or even turkey. Just adjust the cooking time as needed to ensure the meat is cooked through.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the beef and sauce in advance and store them separately in the fridge. When you’re ready to eat, just sauté the cabbage and combine everything in the skillet. For the best texture, it’s ideal to serve it fresh, but well-stored leftovers can last for up to 3 days.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or in the microwave. Add a splash of water or broth to keep it from drying out while reheating.
Can I Add More Vegetables?
Definitely! Feel free to add other low-carb vegetables such as bell peppers, broccoli, or snap peas. Just be sure to adjust the cooking time so everything cooks evenly. Adding more veggies not only boosts the nutrition but also enhances the dish’s flavor and texture!
