This Easy Low-Carb Mongolian Beef and Cabbage meal is a tasty twist on a classic dish! It features tender beef mixed with crunchy cabbage for a delightful crunch.
You’ll love how quick it is to whip up this dish. In no time, you can have a filling dinner that won’t blow your healthy eating plans. Plus, the flavors are amazing!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best for this dish. These cuts are tender and cook quickly. If you’re looking for lower fat options, you can also use chicken or turkey. For a meatless version, consider trying tofu or tempeh!
Cabbage: Green cabbage is great for texture but feel free to swap in Napa cabbage for a lighter, sweeter taste or even bok choy for a unique twist. If you’re not a cabbage fan, you could use shredded carrots or zucchini instead.
Oil: Avocado oil is my go-to for its high smoke point and mild flavor. You can use vegetable oil or canola oil if you prefer. Olive oil isn’t ideal for high-heat cooking but can work in a pinch.
Soy Sauce: Regular soy sauce is fine, but tamari is a fantastic gluten-free alternative. If you’re keeping it low-sodium, look for low-sodium soy sauce to cut back on salt.
Brown Sugar Substitute: To keep it low-carb, I like using erythritol or monk fruit sweetener. Honey or regular sugar are fine, but they add more carbs. Adjust the sweetness to your taste!
How Do I Cook the Beef So It Stays Tender?
Cooking beef just right is important for the best texture. Here’s how you can achieve tender results:
- Slice the beef against the grain into thin strips. This helps break down the muscle fibers, making it tender.
- Cook the beef quickly over medium-high heat. Aim for about 3-4 minutes until just browned; avoid overcooking to keep it juicy.
- Let it rest after cooking before mixing it back in with the cabbage. This helps retain moisture.
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
For the Beef:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
For the Vegetables:
- 1/2 medium head green cabbage, thinly sliced
For Cooking:
- 3 tbsp avocado oil or vegetable oil
- 4 cloves garlic, minced
- 1 tbsp ginger, freshly grated
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1/4 cup water
- 1/2 tsp crushed red pepper flakes (optional)
For Garnish:
- 2 green onions, chopped
- Sesame seeds
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and another 10-12 minutes to cook, making it super quick! In just under 25 minutes, you’ll have a tasty, healthy meal ready to serve.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by slicing the beef thinly against the grain. This helps ensure it’s tender when you cook it. Once sliced, set the beef aside.
2. Make the Mongolian Sauce:
In a small bowl, whisk together the soy sauce, brown sugar substitute, water, minced garlic, and grated ginger. This flavorful mix will be your Mongolian sauce.
3. Cook the Beef:
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the sliced beef to the hot oil and cook for about 3-4 minutes until it’s nicely browned and just cooked through. When done, remove the beef from the pan and set it aside.
4. Sauté the Cabbage:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the sliced cabbage and sauté for about 4-5 minutes. You want it to soften, but still have a nice crunch!
5. Combine Beef and Cabbage:
Now, return the beef back to the skillet with the cabbage. Pour your prepared sauce over everything, stirring well to coat all the ingredients evenly.
6. Let It Cook:
Allow it all to cook together for about 2-3 more minutes. This will let the sauce thicken slightly and blend the flavors beautifully.
7. Add Some Heat:
If you like a little spice, sprinkle in the crushed red pepper flakes. Stir them in to combine.
8. Garnish and Serve:
Remove from heat and plate it up! Garnish your dish with the chopped green onions and sesame seeds.
9. Enjoy!
Your Easy Low-Carb Mongolian Beef and Cabbage is ready to eat! Serve hot and relish this delightful, healthy meal.
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Beef?
Absolutely! While flank steak and sirloin work best for tenderness, you can also use top round or ribeye. Just be careful not to overcook them to keep the meat juicy and tender.
How Can I Make This Dish Spicier?
If you enjoy a little heat, you can add more crushed red pepper flakes to the recipe or even include some sliced fresh chili peppers during cooking. Adjust according to your spice preferences!
Can I Meal Prep This Dish Ahead of Time?
Yes, you can! Cook the beef and cabbage as directed, then store in an airtight container in the fridge for up to 3 days. When ready to eat, simply reheat on the stove until warmed through. The flavors will meld even more over time!
What Should I Serve with Mongolian Beef and Cabbage?
This dish is great on its own, but if you want to serve it alongside something, consider cauliflower rice for a low-carb option, or you can go with steamed broccoli or a simple side salad to complement it nicely.