Easy Low-Carb Mongolian Beef and Cabbage Recipe

Key Ingredients & Substitutions

Flank Steak: This cut is ideal for quick cooking and is tender when sliced against the grain. If flank isn’t available, try sirloin or skirt steak instead—they work well too!

Green Cabbage: It’s crunchy with a mild flavor, making it great for stir-fry. You can switch it for Napa cabbage or kale for a different texture and taste.

Soy Sauce: Traditional soy sauce gives a rich flavor. For a gluten-free option, use tamari. Coconut aminos can also be a good substitute for a lighter sauce.

Brown Sugar Substitute: To maintain the low-carb aspect, erythritol or monk fruit sweetener are great picks. You can adjust the sweetness to your preference.

How Do You Cook Flank Steak Perfectly?

Cooking flank steak to perfection is all about keeping it tender and juicy. Here’s how:

• Slice against the grain: This is key! It helps break down muscle fibers and gives you that melt-in-your-mouth texture.
• Don’t overcook: Flank steak cooks quickly, so keep an eye on it. Aim for medium-rare to medium for the best results.
• Rest before slicing: Allow the meat to rest for a few minutes after cooking. This lets the juices redistribute, ensuring each bite is flavorful.

What’s the Best Way to Stir-Fry Cabbage?

To get that perfect stir-fried cabbage, follow these tips:

• Use high heat: This helps achieve that nice crispiness.
• Avoid overcrowding: Cook in batches if needed. Overcrowding can lead to steaming instead of frying.
• Keep it moving: Stir frequently to ensure even cooking and to keep that crunch!

These simple tips can elevate your Easy Low-Carb Mongolian Beef and Cabbage dish and make cooking a breeze! Enjoy your delicious and healthy meal!

Easy Low-Carb Mongolian Beef and Cabbage

Ingredients:

• 1 lb (450g) flank steak, thinly sliced against the grain
• 3 cups green cabbage, thinly sliced
• 2 tablespoons avocado oil or vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/3 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons brown sugar substitute (such as erythritol or monk fruit sweetener)
• 1/2 cup water
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional for spice)
• 3 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Time Needed:

This delightful dish will take you about 10 minutes to prepare and about 10 minutes to cook, making a total of 20 minutes. It’s perfect for a quick and healthy weeknight dinner!

Step-by-Step Instructions:

1. Prepare the Sauce:

In a small bowl, mix together the soy sauce, brown sugar substitute, water, minced garlic, and ginger. Stir well to combine, and set this sauce 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 flank steak and cook for 3-5 minutes until it’s nicely browned and cooked through. Once done, remove the beef from the skillet and place it on a plate. Set aside for now.

3. Stir-Fry the Cabbage:

In the same skillet, add the remaining 1 tablespoon of oil. Toss in the sliced cabbage and stir-fry for about 3-4 minutes, or until the cabbage is just tender but still has a nice crunch. This step adds great texture to the dish!

4. Combine Beef and Sauce:

Return the cooked beef to the skillet with the cabbage. Pour the prepared sauce over everything and give it a good stir to coat everything evenly. Allow this to cook for an additional 2-3 minutes. The sauce will thicken slightly, and all the flavors will come together beautifully.

5. Finish with Seasoning:

Drizzle the sesame oil over the stir-fry and sprinkle in the red pepper flakes if you like a bit of heat. Stir well to combine all the flavors.

6. Serve and Garnish:

Transfer your Mongolian beef and cabbage to a serving dish. Garnish with sliced green onions and sprinkle sesame seeds on top if you’d like. Serve hot and enjoy your tasty, low-carb meal!

This easy recipe is a delicious way to enjoy Mongolian flavors while keeping it healthy and low in carbs. Perfect for those busy weeknights!

FAQ for Easy Low-Carb Mongolian Beef and Cabbage

Can I Use Ground Beef Instead of Flank Steak?

Yes, you can! Ground beef is a great alternative and will cook faster. Just make sure to brown it thoroughly before proceeding with the recipe, and add the sauce right after the beef is fully cooked.

What Can I Substitute for Cabbage?

If you’re not a fan of cabbage, you can use other vegetables like shredded Brussels sprouts, bok choy, or even zucchini noodles for a different flair! Just adjust the cooking time based on the vegetable you choose.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply heat in the microwave or on the stovetop until warmed through. You might want to add a splash of water or soy sauce to keep it moist.

Can I Make This Recipe Vegetarian?

Definitely! You can substitute the beef with tofu or tempeh, and the dish will still deliver great flavor. Just make sure to cook the tofu until golden for the best texture. Follow the same instructions for the overall preparation!