This Easy Low-Carb Mongolian Beef and Cabbage is a tasty twist on the classic dish! It’s packed with juicy beef, crunchy cabbage, and a flavorful sauce that ties it all together.
The best part? You can enjoy a comforting meal without all the carbs. I love how quick it is to whip up—perfect for busy weeknights when you still want something yummy!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Thinly sliced beef brings the dish together. If you’re looking for a leaner option, try chicken or turkey breast. For a plant-based alternative, use marinated tofu or tempeh instead.
Cabbage: Green cabbage is crunchy and holds the flavors well. You can use Napa cabbage or even shredded Brussels sprouts for a different taste. Just keep in mind that cooking times may vary!
Soy Sauce: Traditional soy sauce adds depth. If you’re avoiding soy, opt for coconut aminos or a homemade sauce using tamari. Just adjust the sweetness as needed!
Brown Sugar Substitute: A low-carb sweetener like erythritol works perfectly. You can also use honey or maple syrup in small amounts if carbs aren’t a concern. Just remember to adjust a bit to taste.
How Do You Get the Beef Perfectly Cooked?
Cooking the beef just right is crucial for tenderness. Here’s how to do it successfully:
- Slice the beef against the grain for easier chewing. This is key!
- Make sure your skillet is hot before adding the beef. This helps it sear quickly.
- Don’t overcrowd the pan; if necessary, cook in batches. This ensures even cooking.
- Avoid overcooking. It only takes about 2-3 minutes per side for thin slices to stay juicy.
Following these tips will give you deliciously tender beef every time! Enjoy your cooking!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp avocado oil or olive oil
- 3 cups green cabbage, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp water
- 1 tbsp brown sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 2 green onions, sliced (for garnish)
- Optional: 1/4 tsp red pepper flakes (for heat)
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking, for a total of 25 minutes to bring your delicious meal to the table. Perfect for a quick, delightful dinner on busy evenings!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, water, brown sugar substitute, sesame oil, and black pepper. This will be your savory sauce, packed with flavor. Set it aside for later!
2. Cook the Beef:
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the sliced beef in a single layer. Cook for about 2-3 minutes on each side until browned and just cooked through. Remove the beef from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them!
4. Stir-Fry the Cabbage:
Add the sliced cabbage to the skillet and stir-fry for about 3-4 minutes. Cook until it starts to soften but still retains a nice crunch. This adds great texture to your dish!
5. Combine Everything:
Return the cooked beef to the skillet with the cabbage. Pour the prepared sauce over the beef and cabbage mixture. Toss everything together gently, making sure all the ingredients are well coated. Let it cook for another 2-3 minutes until everything is heated through.
6. Spice It Up (Optional):
If you like a bit of heat, sprinkle in the red pepper flakes and stir to combine. This step is optional, but it adds a nice kick!
7. Garnish and Serve:
Remove the skillet from heat. Garnish your delicious Mongolian Beef and Cabbage with sliced green onions and a sprinkle of sesame seeds. Serve hot, and if you like, pair it with cauliflower rice or steamed veggies to keep it low-carb.
Enjoy your flavorful and healthy Mongolian Beef and Cabbage! It’s a simple yet satisfying meal you’ll want to make again and again!
FAQ About Easy Low-Carb Mongolian Beef and Cabbage
Can I Use a Different Type of Meat?
Absolutely! While flank steak or sirloin is recommended for its tenderness, you can easily substitute with chicken breast, turkey, or even shrimp. Just adjust cooking times accordingly to ensure the meat is fully cooked.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the cabbage and sauce in advance and store them separately in the fridge for up to 2 days. Cook the beef right before serving for the best texture. Simply reheat the cabbage and combine everything in a pan.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over low heat or use the microwave, stirring occasionally to ensure even heating.
Is This Recipe Suitable for Meal Prep?
Definitely! This dish is great for meal prep. Make a larger batch, divide it into servings, and store in individual containers. It reheats well and makes for a quick, healthy lunch or dinner during the week!
