This Easy Low-Carb Mongolian Beef and Cabbage is a tasty twist on a classic. Black pepper, soy sauce, and tender beef make it full of flavor, while cabbage keeps it light and healthy!
You’ll love how quick it comes together—perfect for busy weeknights. Just fry it up in one pan, and you’ll have a dinner that makes you feel good without all the carbs!
Key Ingredients & Substitutions
Flank Steak or Sirloin: Both cuts work well, but I often go for flank steak. It’s lean and has great flavor. If you want a cheaper option, try using ground beef instead! Just cook it all the way through, then follow the rest of the steps.
Green Cabbage: While I use green cabbage for its crunch, you can swap in napa cabbage or even bok choy. They’ll give a different texture but still taste fantastic!
Soy Sauce: Tamari is a great gluten-free choice. If you’re avoiding soy entirely, coconut aminos can be a good alternative that’s lower in sodium.
Brown Sugar Substitute: I love using erythritol, but monk fruit is equally tasty. Both provide the sweetness needed without the carbs. Feel free to adjust the amount based on your preference for sweetness!
How Do You Get the Beef to Cook Perfectly?
Searing the beef properly is key to getting that nice, flavorful crust. Start by ensuring the meat is thinly sliced against the grain; this keeps it tender after cooking. Here’s how to get it just right:
- Preheat your skillet on medium-high heat and add oil to ensure it’s hot before adding the beef.
- Don’t overcrowd the pan! Cook the beef in batches if you have a lot; this will help it brown instead of steaming.
- Sear each side for about 2 minutes. You want a good brown color but don’t worry if it’s not fully cooked—the next steps will finish it off!
Following these tips will give you juicy, flavorful beef that caramelizes nicely in the sauce! Happy cooking!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 4 cups green cabbage, shredded
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil or vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar substitute (such as erythritol or monk fruit sweetener)
- 1/2 teaspoon crushed red pepper flakes (optional, for some heat)
- 3 green onions, sliced (white and green parts separated)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and 15 minutes for cooking, so you can have a delicious dinner on the table in around 25 minutes! Perfect for a quick and healthy meal.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the soy sauce, water, brown sugar substitute, and sesame oil. This will give your dish a wonderful flavor base. Set the sauce 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. Lightly season with salt and pepper. Sear the beef for about 2 minutes on each side until it is nicely browned, but not fully cooked through. Once done, remove the beef from the skillet and set it aside.
3. Sauté Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Sauté these for 1-2 minutes until they’re fragrant and delicious!
4. Cook the Cabbage:
Add the shredded cabbage to the skillet. Stir it frequently, cooking until it starts to soften, which should take about 4-5 minutes. This adds a light and crunchy texture to your dish.
5. Combine and Simmer:
Return the beef to the skillet and pour the prepared sauce over the beef and cabbage. Stir everything well to combine, and cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients nicely.
6. Final Seasoning:
If you like a bit of heat, sprinkle the crushed red pepper flakes on top. Remove the skillet from heat and garnish with the sliced green parts of the green onions and sesame seeds if you’re using them.
7. Serve and Enjoy:
Serve your Mongolian beef and cabbage hot! This dish goes wonderfully with cauliflower rice or steamed broccoli for an even lighter meal. Enjoy your delicious, low-carb creation!
FAQ for Easy Low-Carb Mongolian Beef and Cabbage
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely first. The best way to do this is to place it in the refrigerator overnight. If you’re in a hurry, you can also thaw it using the cold water method: seal the beef in a plastic bag and submerge it in cold water for a couple of hours.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy-free option, coconut aminos works great as an alternative and gives a nice flavor. Tamari is also a good gluten-free substitute. If you want a low-sodium option, look for low-sodium soy sauce or tamari.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stove or in the microwave. Add a splash of water or broth to maintain moisture when reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to add other low-carb vegetables such as bell peppers, broccoli, or snap peas for extra color and nutrition. Just keep in mind that cooking times may vary, so adjust accordingly!
