This Low-Carb Mongolian Beef and Cabbage Skillet is a tasty and healthy dish packed with flavor. Juicy beef meets crunchy cabbage in a sweet and savory sauce that’s hard to resist!
Honestly, this dish has quickly become a weeknight favorite in my house. It’s easy to whip up and smells amazing while cooking. Plus, who doesn’t love one-pan meals for easy cleanup? 😄
Key Ingredients & Substitutions
Flank Steak or Sirloin: Thinly sliced beef is key for tenderness. If you prefer, you can use chicken or tofu for a different protein option or to suit dietary needs.
Cabbage: Green cabbage is used here for its crunch. You could swap it for bok choy or Napa cabbage if you’re looking for variety or different textures.
Avocado Oil: This oil is ideal for high-heat cooking. Olive oil works too, but keep in mind it has a lower smoke point. For a strong flavor, sesame oil can be a good alternative.
Soy Sauce: Regular soy sauce adds a rich flavor. Tamari is a great gluten-free substitute, and coconut aminos can be used for a soy-free option. Remember that coconut aminos are sweeter, so you may want to decrease the added sweetener.
Erythritol: This low-carb sweetener balances out the salty flavors. If you prefer, you can use monk fruit sweetener or any other low-carb sweetener you like.
How Do I Cook the Beef Perfectly?
Cooking the beef just right is crucial for a good texture. Here’s how to ensure tender pieces:
- Slice the beef against the grain to break up the muscle fibers, making it more tender.
- Heat the skillet before adding the beef so it sears quickly, locking in flavors.
- Don’t overcrowd the pan; cook in batches if needed. This prevents steaming and keeps it juicy.
With these thoughtful tips and ingredient insights, you can make a delicious Low-Carb Mongolian Beef and Cabbage Skillet that suits your taste! Enjoy cooking.
Low-Carb Mongolian Beef and Cabbage Skillet
Ingredients You’ll Need:
For the Beef and Cabbage:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1/2 head of green cabbage, thinly sliced (about 4 cups)
- 2 tablespoons avocado oil or other high-heat oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced
- Salt and black pepper, to taste
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons water
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 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 a delicious meal ready in about 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Make the Sauce:
In a small bowl, combine the soy sauce, water, erythritol (or your choice of sweetener), minced garlic, grated ginger, sesame oil, and red pepper flakes (if you like some heat). Mix it well and set aside.
2. Cook the Beef:
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the sliced beef. Season lightly with salt and pepper. Sauté until the beef is browned and cooked through, about 3-5 minutes. Remove the beef from the skillet and set it aside.
3. Sauté the Cabbage:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the sliced cabbage and sauté until it starts to soften but still has a bit of crunch, about 3-4 minutes.
4. Combine and Cook:
Return the cooked beef to the skillet. Pour the sauce over the beef and cabbage. Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat everything really well.
5. Finish and Serve:
Stir in the sliced green onions and adjust the seasoning with more salt and pepper if desired. Remove the skillet from heat. If you like, sprinkle with sesame seeds for a nice touch!
6. Enjoy!
Serve your delicious Low-Carb Mongolian Beef and Cabbage Skillet immediately and savor every bite of this hearty meal!
Bon appétit!
FAQs About Low-Carb Mongolian Beef and Cabbage Skillet
Can I Use a Different Meat in This Recipe?
Absolutely! You can swap out the flank steak or sirloin for chicken breast, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time as needed to ensure it’s fully cooked through.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in a skillet over medium heat, stirring occasionally. You can also use the microwave, but the stove keeps the cabbage crisp!
What If I Don’t Have Erythritol? Can I Use Another Sweetener?
Yes, you can use any low-carb sweetener of your choice! Monk fruit sweetener or stevia can work well too. Just remember to adjust the amount according to the sweetness level of the alternative sweetener you choose.
Can I Make This Recipe Ahead of Time?
You can prep the ingredients in advance! Slice the beef and cabbage, and mix the sauce, then store everything in the fridge. Cook it up within a couple of days for the freshest flavor!
