This Easy Low-Carb Mongolian Beef and Cabbage is a tasty twist on the classic dish! It’s packed with tender beef, crunchy cabbage, and a flavorful sauce that will make your taste buds dance.
I love how fast this dish comes together, making it perfect for busy nights. Plus, it feels light on the stomach yet filling—who knew delicious could be this easy? 🍽️
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts are great for this dish. Flank steak is lean and tender, while sirloin is a more budget-friendly option. You could easily substitute with chicken, turkey, or tofu for a different spin.
Cabbage: Green cabbage is used here for its crunchy texture. If you’re not a fan, try bok choy, napa cabbage, or even broccoli slaw for a delightful change.
Soy Sauce: The recipe calls for soy sauce for that classic flavor. If you need a gluten-free option, use tamari. Coconut aminos is another alternative that’s soy-free and has a slightly sweeter taste.
Brown Sugar Substitute: Using erythritol or monk fruit sweetener helps keep the carbs low without compromising on sweetness. If you prefer, regular brown sugar can be used in standard recipes, just be mindful of the carbs.
How Do I Get the Beef Perfectly Cooked?
Cooking the steak perfectly will elevate this dish! First, you need to slice your beef against the grain; this makes each bite tender. Make sure your skillet is hot before adding the beef, which helps to sear it quickly.
- Stir-fry the beef for just 3-4 minutes until it’s browned. Don’t overcrowd the pan; you want good heat for that wonderful texture.
- After cooking, remove the beef from the skillet before you cook the cabbage. This keeps it juicy and prevents overcooking.
By following these simple tips, you’ll have mouthwatering, tender beef that perfectly complements the cabbage. Enjoy cooking!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1/2 small head of green cabbage, shredded (about 4 cups)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon sesame oil
- 2 tablespoons avocado oil or vegetable oil
- 2 green onions, sliced (for garnish)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Sesame seeds (optional, for garnish)
Time Needed:
This dish takes about 10 minutes of prep time and 10 minutes of cooking time, totaling around 20 minutes. It’s a quick, flavorful meal you can whip up in no time on a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, water, rice vinegar, brown sugar substitute, and sesame oil. This will be your delicious sauce that adds flavor to the beef and cabbage. Once mixed, set it aside for later use.
2. Cook the Beef:
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and stir-fry until it’s browned and cooked through, which should take about 3-4 minutes. Once done, remove the beef from the skillet and keep it aside.
3. Sauté the Aromatics:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until they become fragrant. This step really brings out the flavors!
4. Add the Cabbage:
Now, add the shredded cabbage to the skillet. Stir-fry it for 4-5 minutes until it starts to soften but still has a bit of a crunch. This gives the dish a nice texture and keeps it fresh.
5. Combine Everything:
Return the cooked beef to the skillet with the cabbage. Pour your prepped sauce mixture over the beef and cabbage. Stir everything well to ensure it’s coated evenly with that flavorful sauce.
6. Final Cooking:
Let it cook together for an additional 2-3 minutes, allowing the sauce to thicken slightly and warm everything through. You’re almost there!
7. Garnish and Serve:
Remove the skillet from heat and garnish with sliced green onions, a sprinkle of red pepper flakes for some heat (if you like), and sesame seeds for a touch of flair.
8. Enjoy!
Serve this dish hot as a scrumptious low-carb main course. Dig in and enjoy the burst of flavors!
This recipe beautifully combines the savory sweetness of classic Mongolian beef with nutritious cabbage, keeping the dish hearty yet light. Happy cooking!
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin work best for tenderness, you can also use ribeye or even ground beef in a pinch. Just adjust the cooking time accordingly if using ground beef to ensure it’s cooked through.
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 the microwave or on the stovetop over low heat until heated through. You may want to add a splash of water or broth to reinvigorate the cabbage.
Can I Make This Vegetarian or Vegan?
Yes! For a vegetarian or vegan version, substitute the beef with tofu or tempeh. Use the same cooking method, and ensure you select a vegan-friendly soy sauce or tamari. You’ll still enjoy a delicious, satisfying meal!
What Are Some Good Side Dishes to Serve With This?
This dish is quite filling on its own, but if you’d like to pair it with sides, consider serving it with cauliflower rice for a low-carb option, steamed broccoli, or a simple salad to enhance the meal!
