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This low-carb Mongolian beef and cabbage recipe offers a quick and flavorful way to enjoy a satisfying meal without the extra carbs. The tender beef combined with crunchy cabbage in a savory sauce makes a perfect stir-fry that is both light and filling.
I first made this dish when I wanted something quick but satisfying after a long day. It quickly became a go-to for those nights when I want a comforting meal without feeling weighed down.
Ingredients
- One pound flank steak: sliced thinly for quick cooking and tenderness
- Four cups shredded cabbage: adds crunch and volume while keeping carbs low
- Two tablespoons soy sauce: brings a salty umami base, so choose a naturally brewed variety for the best flavor
- One tablespoon oyster sauce: enhances the sauce with subtle sweetness and depth
- Two cloves garlic: minced to add aromatic sharpness
- One tablespoon ginger: minced to infuse the dish with warm spice
- Two tablespoons oil: for frying preferably a neutral oil like canola or avocado oil for high heat cooking
- Salt and pepper: to taste to balance flavors
Step-by-Step Instructions
- Sear the Aromatics:
- Heat the oil in a large skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant but not browned. This step builds the foundational flavors.
- Brown the Beef:
- Add the thinly sliced flank steak to the skillet. Let it cook undisturbed for about 2 minutes to develop a nice sear, then stir and continue cooking until fully browned, approximately 3 to 4 minutes total. Avoid overcrowding the pan to ensure proper browning.
- Wilt the Cabbage:
- Toss in the shredded cabbage and stir-fry everything together until the cabbage softens but still has a bit of crunch, about 2 to 3 minutes. This keeps the vegetables fresh and vibrant.
- Add the Sauces:
- Pour in the soy sauce and oyster sauce. Stir well to coat all the ingredients and let the sauce thicken slightly by cooking for another minute. This makes sure every bite is savory and delicious.
- Season and Serve:
- Taste and adjust with salt and pepper as needed. Serve the dish hot, ideally with cauliflower rice or your favorite low-carb side. It’s ready to enjoy immediately.
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My favorite ingredient has to be the ginger. Its warm kick transforms the dish from simple to special. I remember making this for a family dinner and it was so well liked that everyone asked for seconds right away.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To keep the cabbage from getting soggy, wait until reheating to add fresh garlic or ginger if you want that sharp freshness again. Reheat gently on the stovetop or in the microwave until warmed through.
Ingredient Substitutions
If you cannot find flank steak, sirloin or ribeye thinly sliced can work just as well. For a gluten-free option, swap soy sauce for tamari. Vegetables like bok choy or snap peas can be added to change up the texture and flavor while keeping it low-carb.
Serving Suggestions
Serve over cauliflower rice or spiralized zucchini noodles for a complete low-carb meal. A side of steamed broccoli or sautéed mushrooms can round out the dish. For some extra crunch and flavor, sprinkle sliced green onions or toasted sesame seeds on top before serving.
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Cultural Context
This recipe is inspired by Mongolian beef, a popular stir-fry in Westernized Asian cuisine known for its savory sweet flavors and tender beef. By replacing sugary sauces and noodles with cabbage and low-carb ingredients, it keeps the spirit of the dish while making it suitable for ketogenic and low-calorie diets. It’s a great example of how traditional dishes can be adapted to modern dietary preferences.
Frequently Asked Questions
- → What cut of beef works best for this dish?
Flank steak is ideal because it slices thinly and cooks quickly, staying tender in a stir-fry.
- → Can I use a different vegetable instead of cabbage?
Yes, vegetables like broccoli or bok choy pair well and complement the savory sauce.
- → How long should I cook the beef for optimal tenderness?
Cook the beef for 3-4 minutes over medium-high heat until browned but still juicy.
- → Is it necessary to use both soy and oyster sauces?
Using both adds depth; soy sauce brings saltiness, while oyster sauce provides a rich umami flavor.
- → Can I prepare this ahead and reheat it later?
Yes, it reheats well but best served fresh to maintain the crispness of the cabbage.