Low-Carb Mongolian Beef Cabbage
A savory low-carb stir-fry with tender beef and crisp cabbage in a rich Mongolian-style sauce. Quick, flavorful, and ideal for a healthy dinner.
Equipment
- 1 large pan or wok for cooking beef and vegetables
- 1 mixing bowl for preparing sauce
Ingredients
- 1 lb beef flank steak or sirloin, thinly sliced
- 4 cups green cabbage chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons green onions chopped, plus more for garnish
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons brown sugar substitute or sweetener of choice
- 1 tablespoon hoisin sauce optional, check for low-carb
- 1 teaspoon sesame oil
- ½ cup beef broth
- 1 teaspoon cornstarch or xanthan gum for keto
- 2 tablespoons vegetable or avocado oil
- Salt and black pepper to taste
Instructions
- In a bowl, whisk together soy sauce, sweetener, hoisin sauce (if using), sesame oil, beef broth, and cornstarch or xanthan gum. Set aside.
- Heat 1 tablespoon oil in a large pan or wok over high heat. Add beef slices in a single layer and sear for 2 to 3 minutes until browned with slightly crispy edges. Remove and set aside.
- Add the remaining oil to the same pan. Sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Add chopped cabbage to the pan and cook for 4 to 5 minutes until slightly tender but still crisp.
- Return the beef to the pan. Pour in the prepared sauce and toss to combine everything.
- Cook for 2 to 3 minutes until the sauce thickens and evenly coats the beef and cabbage.
- Garnish with chopped green onions and serve hot.
Notes
- Slice beef thinly against the grain for tenderness.
- Keep cabbage slightly crisp by avoiding overcooking.
- Add chili flakes or sriracha for heat.
- Serve with cauliflower rice or steamed vegetables for a complete meal.