Hey there, fellow food lovers! I can’t tell you how excited I am to share my Low-Carb Mongolian Beef and Cabbage recipe with you. This dish has quickly become a staple in my kitchen, especially on those busy weeknights when I want something healthy yet utterly delicious. Imagine tender slices of beef stir-fried to perfection with a vibrant mix of cabbage, all coated in a savory sauce that’ll make your taste buds dance! It’s not just tasty; it’s low in carbs and packed with protein, making it a fantastic choice for anyone looking to keep things light while still indulging in flavor. Trust me, once you try it, you’ll be craving it again and again!

Ingredients List

Gathering the right ingredients is key to making this delicious Low-Carb Mongolian Beef and Cabbage dish. Here’s what you’ll need:

1 lb flank steak: Make sure to slice it thinly against the grain for tender bites.
4 cups cabbage: Shred it finely so it wilts beautifully and absorbs all those amazing flavors.
2 tablespoons soy sauce: This adds a savory depth—use low-sodium if you prefer!
1 tablespoon oyster sauce: A touch of sweetness and umami that elevates the dish.
2 cloves garlic: Minced for that aromatic kick—don’t skimp on this!
1 tablespoon ginger: Freshly minced ginger brings a lovely warmth to the stir-fry.
2 tablespoons oil for frying: Use a neutral oil like canola or avocado oil for high heat.
Salt and pepper: Season to taste to enhance all those flavors.

With these fresh ingredients, you’ll be well on your way to a delightful meal in no time!

How to Prepare Low-Carb Mongolian Beef and Cabbage

Preparing this Low-Carb Mongolian Beef and Cabbage is a breeze! Just follow these simple steps, and you’ll have a hearty meal ready in no time. Let’s get cooking!

Step-by-Step Instructions

First, heat your oil in a large skillet over medium-high heat. You want it nice and hot to get that perfect sear!
Once the oil is shimmering, toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant—this is where the magic starts!
Next, add the thinly sliced flank steak to the skillet. Cook it for about 3-4 minutes, stirring frequently, until it turns beautifully browned. You want that lovely sear for flavor!
Now, it’s time to add the shredded cabbage. Stir-fry for another 2-3 minutes, until it wilts down and softens but still has a nice crunch.
Pour in the soy sauce and oyster sauce, stirring well to coat everything evenly. Let it cook for just another minute to heat through.
Finally, season with salt and pepper to taste. Give it one last good toss, and then serve hot!

And there you have it—quick, easy, and oh-so-delicious! Enjoy every bite of this delightful dish!

Why You’ll Love This Recipe

Quick preparation: This dish comes together in just 25 minutes, perfect for busy weeknights.
Healthy ingredients: Packed with protein and low in carbs, it fits seamlessly into a healthy lifestyle.
Delicious flavor: The combination of tender beef and savory sauces makes every bite unforgettable.
Versatile: Feel free to add more veggies for an even heartier meal!
One-pan wonder: Easy cleanup with everything cooked in one skillet!

Tips for Success

To make your Low-Carb Mongolian Beef and Cabbage truly shine, here are some handy tips! First, make sure your skillet is hot before adding the oil—this helps to sear the beef quickly, locking in those juices and flavors. If you can, slice the flank steak just before cooking; fresh slices cook better and stay tender.

Don’t be afraid to customize! If you love extra crunch, toss in some bell peppers or snap peas along with the cabbage. Also, keep an eye on the timing when you add the sauces; you want everything to meld together without overcooking the beef or cabbage. Finally, taste as you go! Adjust the seasoning to your preference and remember, a little more garlic never hurts! Enjoy the process and have fun with it!

Variations

One of the best parts about this Low-Carb Mongolian Beef and Cabbage is how flexible it is! Feel free to get creative with your veggie choices—broccoli, bell peppers, or even zucchini would be fantastic additions. If you’re in the mood for a spicy kick, toss in some red pepper flakes or a dash of sriracha! You could also swap the flank steak for chicken or shrimp for a different protein twist. And for a bit of extra flavor, try adding sesame oil at the end or a sprinkle of green onions on top before serving. The possibilities are endless, so have fun experimenting!

Nutritional Information

When it comes to nutrition, I always say it can vary based on the specific ingredients and brands you use. So, while I can’t provide exact numbers, here are the typical values you can expect for one serving of this Low-Carb Mongolian Beef and Cabbage:

Calories: 300
Fat: 15g
Protein: 30g
Carbohydrates: 10g
Sugar: 3g
Fiber: 4g
Sodium: 600mg

These values make this dish a great low-calorie option while still being satisfying and packed with protein!

FAQ Section

Can I use a different cut of beef?
Absolutely! While flank steak is my go-to for this recipe, you can use sirloin or even skirt steak if you prefer. Just make sure to slice it thinly for tender results!

Is this recipe gluten-free?
To make it gluten-free, simply swap out the soy sauce for a gluten-free alternative like tamari, and you’re good to go!

Can I make this dish ahead of time?
Yes! You can prep the ingredients in advance and stir-fry them just before serving. However, I recommend enjoying it fresh for the best texture.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in a skillet or microwave when you’re ready to enjoy it again!

Can I freeze this dish?
I wouldn’t recommend freezing it, as the cabbage can become mushy when thawed. It’s best enjoyed fresh!

Serving Suggestions

To make your Low-Carb Mongolian Beef and Cabbage even more satisfying, consider serving it with a side of cauliflower rice. It’s a fantastic low-carb alternative that soaks up the delicious sauce! You could also pair it with a light cucumber salad for a refreshing crunch or some steamed broccoli for added veggies. If you’re feeling adventurous, a drizzle of sesame oil or a sprinkle of sesame seeds on top can elevate the flavors even more. Enjoy creating a colorful and nutritious meal that’s sure to impress!

Low-Carb Mongolian Beef and Cabbage: 5 Irresistible Steps

Author: Lisa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-fry
Cuisine: Asian
Diet: Low Calorie

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Description

This dish features tender beef slices stir-fried with cabbage in a savory sauce, perfect for a low-carb meal.

Ingredients

Scale

1 lb flank steak, sliced thinly
4 cups cabbage, shredded
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons oil for frying
Salt and pepper to taste

Instructions

Heat oil in a large skillet over medium-high heat.
Add garlic and ginger, stir-fry for 30 seconds.
Add beef and cook until browned, about 3-4 minutes.
Add cabbage and stir-fry until wilted, about 2-3 minutes.
Stir in soy sauce and oyster sauce, cook for another minute.
Season with salt and pepper, then serve hot.

Notes

Adjust sauce to taste.
Use more vegetables if desired.
Serve with cauliflower rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 600mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg

Keywords: Low-Carb, Mongolian Beef, Cabbage

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