This Easy Low-Carb Mongolian Beef and Cabbage Skillet is a quick and tasty meal! You’ll love the tender beef mixed with crunchy cabbage, all flavored with a sweet soy sauce.
I enjoy this dish because it’s healthy and filling without all the carbs. Plus, it’s a one-pan wonder, which means less cleanup for me—win-win! 🥢
Key Ingredients & Substitutions
Flank Steak or Sirloin: I like using flank steak for its tenderness and rich flavor, but sirloin works too. If you’re looking for a leaner option, consider using chicken breast or tofu for a vegetarian version.
Coconut Aminos: This gluten-free alternative to soy sauce is slightly sweeter. If you don’t have it, low-sodium soy sauce is a good substitute, though it may change the flavor a bit.
Brown Sugar Substitute: Erythritol is my go-to as it resembles sugar closely. You could also use other sweeteners like stevia or monk fruit if that’s what you have. Just adjust the amount based on sweetness level.
Cabbage: Green cabbage is classic here, but you could swap in Napa cabbage or even kale for a different texture and taste. Just make sure it’s sliced thinly!
How Can I Cook the Perfect Beef to Keep It Tender?
Getting tender beef in this recipe is key for a great dish! Here are a few tips:
- Slice against the grain: This means cutting across the lines of the muscle, making the beef easier to chew.
- Don’t overcrowd the pan: If your skillet is too full, the beef will steam instead of sear. Cook in batches if needed.
- Sear quickly: Aim to brown the beef for 3-4 minutes. It should be cooked on the outside but slightly pink inside.
By following these tips, you’ll be sure to have flavorful and tender beef in your skillet. Enjoy your cooking!
Easy 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 small head of green cabbage, thinly sliced (about 6 cups)
- 2 green onions, sliced (separate whites and greens)
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1/2 tsp red pepper flakes (optional)
For the Sauce:
- 3 tbsp coconut aminos (or low-sodium soy sauce)
- 2 tbsp brown sugar substitute (like erythritol or monk fruit sweetener)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
For Cooking:
- 2 tbsp avocado oil or vegetable oil, divided
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 15 minutes to cook, making a total of about 25 minutes! Perfect for a quick weeknight dinner that doesn’t compromise on flavor!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the coconut aminos, brown sugar substitute, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes (if you like a little spice). Set this tasty sauce aside for later.
2. Sear the Beef:
In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add your thinly sliced beef and sprinkle it lightly with salt and pepper. Sear the beef for about 3-4 minutes, until it’s browned on all sides but still slightly pink in the center. Once done, remove the beef from the skillet and set it aside.
3. Stir-Fry the Cabbage:
In the same skillet, add the remaining tablespoon of oil. Toss in the sliced cabbage and the white parts of the green onions. Stir-fry everything for about 5-7 minutes, until the cabbage becomes tender but still has a nice crunch. Yum!
4. Combine Everything:
Now, return the beef to the skillet with the cabbage. Pour your prepared sauce mixture over the top. Stir everything together to ensure the beef and cabbage are well coated. Cook for an additional 2-3 minutes to let the sauce thicken a bit and really soak into the beef and cabbage.
5. Serve and Enjoy:
Give everything a taste and adjust the seasoning with more salt and pepper if needed. Finally, garnish with the green parts of the sliced green onions and sprinkle sesame seeds on top for a little crunch. This dish is delicious on its own or over a bed of cauliflower rice for an extra low-carb treat!
Now you’re all set to enjoy a delightful meal that’s both healthy and full of flavor. Bon appétit! 🥡
FAQ for Easy Low-Carb Mongolian Beef and Cabbage Skillet
Can I Use a Different Type of Meat?
Absolutely! While flank steak or sirloin is recommended for tenderness, you can easily substitute it with chicken, pork, or even tofu for a vegetarian option. Just make sure to adjust the cooking time as needed for different meats.
How Can I Make This Recipe Spicier?
If you want an extra kick, consider increasing the amount of red pepper flakes or adding diced fresh chili peppers. You can also drizzle in some sriracha or your favorite hot sauce when serving for added heat!
Can I Prepare This Meal Ahead of Time?
Yes! You can slice the beef and cabbage and prepare the sauce in advance. Just store everything separately in the fridge for up to 2 days. When you’re ready to cook, just follow the instructions starting from searing the beef.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
