This Easy Low-Carb Mongolian Beef and Cabbage dish is a tasty twist on a classic! It features juicy beef mixed with crunchy cabbage, all in a sweet and savory sauce that’s hard to resist.
Cooking this dish feels like a fun adventure in the kitchen, and I love how quick it comes together. It’s perfect for busy nights when you want something healthy but delicious. Give it a try and impress yourself!
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are best for their tenderness and rich flavor. If you’re looking for a leaner option, you can substitute with chicken breast or even tofu for a vegetarian twist!
Coconut Aminos: This is a great soy sauce alternative, especially for those avoiding soy. Low-sodium soy sauce works too. You can also use tamari for a gluten-free option.
Brown Sugar Substitute: Erythritol and monk fruit sweeteners are excellent choices for a low-carb diet. If you don’t have these on hand, regular sugar can be used, but it will add carbs. Adjust based on sweetness preference!
Sesame Oil: Adds a wonderful nutty flavor. If it’s unavailable, you can use regular olive oil, but it won’t have that distinct taste. Toasted sesame oil is even better if you can find it!
Red Chili Flakes: These add just a hint of heat. If you prefer no spice, skip them entirely. Alternatively, you could use a pinch of hot sauce for a different flavor kick.
How Can I Get the Beef to Cook Perfectly?
Cooking beef just right is key for this dish. Start by slicing the beef thinly against the grain. This helps keep it tender. Here’s how to cook it perfectly:
- Heat the oil until it’s shimmering but not smoking.
- Add the beef in a single layer. Let it sear without moving it for a minute before stirring. This helps deepen the flavor.
- Cook for 3-4 minutes, or until just browned. Avoid overcooking, as this can make the beef tough.
Once it’s done, set it aside to keep that juicy texture for when you mix it back with the cabbage!
Easy Low-Carb Mongolian Beef and Cabbage
Ingredients You’ll Need:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoons brown sugar substitute (like erythritol or monk fruit sweetener)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red chili flakes (optional)
- 4 cups shredded green cabbage
- 2 green onions, sliced
- 1 tablespoon avocado or olive oil (for cooking)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, so you can have your delicious low-carb meal ready in about 25 minutes! Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Mix the Sauce:
In a small bowl, combine the coconut aminos, brown sugar substitute, minced garlic, grated ginger, and red chili flakes (if you like a bit of heat). Stir well to mix everything together and set this Mongolian sauce aside.
2. Start Cooking the Beef:
Heat the avocado or olive oil in a large skillet or wok over medium-high heat until it’s hot. Add the thinly sliced beef to the pan and season with salt and pepper. Cook for about 3-4 minutes, until the beef is browned and just cooked through. Once done, remove the beef from the skillet and set it aside on a plate.
3. Stir-Fry the Cabbage:
In the same skillet, add the sesame oil. Then, toss in the shredded cabbage. Stir-fry the cabbage for about 3-5 minutes, stirring often until it’s tender yet slightly crisp.
4. Combine Beef and Cabbage:
Return the cooked beef to the skillet with the cabbage. Pour the prepared Mongolian sauce over both, stirring well to ensure everything is coated evenly. Continue to cook for another 1-2 minutes to let the sauce thicken and the flavors meld together.
5. Finishing Touches:
Remove the skillet from heat and gently mix in the sliced green onions. It adds a lovely fresh flavor!
6. Serve It Up:
Serve the dish hot, garnished with sesame seeds if you like. Enjoy your tasty and satisfying low-carb Mongolian Beef and Cabbage!
Frequently Asked Questions
Can I Use a Different Cut of Meat?
Absolutely! While flank steak or sirloin works best for tenderness, you can substitute with ribeye or even chicken breast if you prefer. Just adjust the cooking time accordingly for different meats.
How Can I Make This Recipe Vegetarian or Vegan?
To make this dish vegetarian or vegan, substitute the beef with tofu or tempeh, cut into small cubes and sautéed until golden. Use the same sauce for flavor—it’ll still be delicious!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over medium heat, adding a splash of water or broth to keep the dish moist.
Can I Add More Vegetables?
Definitely! Feel free to add more veggies like bell peppers, broccoli, or snap peas for extra nutrition and crunch. Just stir-fry them along with the cabbage until tender.
