Easy Low-Carb Mongolian Beef and Cabbage Bowl

Key Ingredients & Substitutions

Beef: Flank steak is a great choice because it’s tender and flavorful. If you can’t find flank steak, sirloin works well too. For a cheaper option, try ground beef—just cook it thoroughly while crumbling it.

Cabbage: Green cabbage gives a nice crunch, but if you want a different flavor, use napa cabbage or even bok choy. Both are tasty alternatives that work great in stir-fries.

Sauces: Soy sauce adds depth, but for a gluten-free option, tamari is perfect. If you’re watching your sodium, consider using low-sodium soy sauce instead.

Sugar Substitute: Brown sugar substitute keeps the dish low-carb while adding sweetness. I like using erythritol, but you can also swap in monk fruit sweetener or any preferred sugar alternative.

How Can I Make Sure My Beef Is Tender?

To get tender beef, slice it against the grain. This means cutting through the muscle fibers rather than with them, which makes the beef easier to chew. Additionally, don’t overcook it! Just a few minutes on each side will yield a juicy result.

• Make sure your skillet is hot before adding the beef for a nice sear.
• Cook in batches if necessary to avoid overcrowding, which can steam the meat instead of browning it.

What’s the Best Way to Cook Cabbage Without Losing Its Crunch?

Stir-frying is the key! Keep the heat high and stir the cabbage quickly to maintain its crunch. Cook for just a few minutes until it’s bright green but still crisp. I like to add the garlic and ginger first to give flavor before adding the cabbage, making sure it doesn’t overcook.

Easy Low-Carb Mongolian Beef and Cabbage Bowl

Ingredients You’ll Need:

For the Beef and Cabbage:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 3 cups green cabbage, thinly sliced
• 2 tablespoons avocado oil or vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons water
• 2 tablespoons brown sugar substitute (such as erythritol or monk fruit sweetener)
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for heat)

For Garnish:

• 2 green onions, thinly sliced
• Sesame seeds, for garnish

How Much Time Will You Need?

This recipe will take about 10 minutes to prep and 10 minutes to cook, making your total time around 20 minutes! It’s a quick and easy meal that you can whip up even on the busiest weeknights.

Step-by-Step Instructions:

1. Prepare the Sauce:

In a small bowl, whisk together the soy sauce, water, brown sugar substitute, sesame oil, and red pepper flakes. Set this flavorful sauce aside for now.

2. Cook the Beef:

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the thinly sliced beef in a single layer. Cook for about 2-3 minutes on each side until the beef is browned and just cooked through. Once done, remove the beef from the skillet and set it aside on a plate.

3. Sauté Garlic and Ginger:

In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. This step really brings out the lovely flavors!

4. Add Cabbage:

Now, add the sliced cabbage to the skillet. Stir-fry it for about 3-4 minutes, just until it starts to soften but still has a good crunch. This will help it maintain a nice texture in the dish.

5. Combine Beef with Cabbage:

Return the cooked beef to the skillet. Pour the prepared sauce over the beef and cabbage. Toss everything together and let it cook for an additional 1-2 minutes to allow the sauce to thicken a bit and coat all the ingredients evenly.

6. Final Touches:

Remove the skillet from heat. Garnish your dish with sliced green onions and a sprinkle of sesame seeds for added flavor and crunch.

7. Serve and Enjoy:

Enjoy your Mongolian beef and cabbage bowl hot! It’s a delightful, low-carb meal bursting with rich flavors that will leave you satisfied.

This recipe is perfect for a wholesome, gluten-free meal that you can make quickly with simple ingredients. Happy cooking!

FAQ About the Easy Low-Carb Mongolian Beef and Cabbage Bowl

Can I Use a Different Type of Meat?

Absolutely! While flank steak or sirloin is recommended for tenderness, you can substitute with chicken breast or shrimp for a different protein. Just adjust the cooking times accordingly – shrimp cooks faster, while chicken may need a few extra minutes.

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the beef and sauce ahead of time and store them separately in the refrigerator for up to 2 days. When ready to eat, just stir-fry the cabbage and briefly reheat the beef with the sauce until warm.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave until heated through, adding a splash of soy sauce or water if needed.

Can I Add More Vegetables?

Definitely! This dish is versatile, and you can add other low-carb veggies like bell peppers, broccoli, or snap peas. Just toss them in when you add the cabbage, adjusting the cooking time as necessary to keep everything crisp and tender.