Quick Low Carb Mongolian Beef with Cabbage

Winter evenings often call for something warm and deeply savory. You want comfort without that heavy, sluggish feeling afterward. This Low Carb Mongolian Beef is your new favorite solution.

It delivers all the bold flavors of your favorite takeout. It is light, fresh, and perfectly balanced for a healthy reset. You can have this nourishing meal ready in just 30 minutes.

Why This Recipe Is a Winner

This recipe is a total lifesaver for busy weeknights. It uses simple ingredients that you likely already have. You get a restaurant-quality meal without the high sugar content.

The shredded cabbage adds a wonderful crunch and volume. It fills you up while keeping the carbs very low. It is a budget-friendly way to stretch a pound of steak.

Simple Cooking Method

The process is incredibly straightforward and beginner-friendly. You start by searing the beef to get crispy edges. Then, you quickly wilt the fresh cabbage in the same pan. Everything is finished with a glossy, savory sauce that coats every bite.

Ingredients You’ll Need

This dish relies on fresh, seasonal produce and a few pantry staples.

• 1 lb flank steak, sliced thinly against the grain
• 4 cups green cabbage, shredded
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce or liquid aminos
• 1/4 cup water
• 2 tbsp erythritol or monk fruit sweetener
• 2 tbsp avocado oil
• 1 tsp toasted sesame oil
• 1/4 tsp xanthan gum
• 2 green onions, sliced
• 1/2 tsp red pepper flakes

Step-by-Step Directions

1. In a small bowl, whisk together the soy sauce, water, sweetener, minced garlic, and grated ginger to create the marinade sauce.
2. Heat 1 tablespoon of avocado oil in a large wok or heavy skillet over high heat.
3. Add the beef slices in a single layer and sear until browned and crisp at the edges, approximately 2 minutes per side, then remove beef from the pan and set aside.
4. Add the remaining tablespoon of oil to the same pan and add the shredded cabbage. Stir-fry for 3 to 5 minutes until the cabbage is tender-crisp.
5. Return the cooked beef to the pan with the cabbage and pour the sauce mixture over the ingredients.
6. Slowly sprinkle the xanthan gum over the liquid while stirring constantly to prevent clumping until the sauce thickens and coats the beef.
7. Drizzle with toasted sesame oil and toss in the sliced green onions and red pepper flakes.
8. Serve immediately as a standalone dish or over cauliflower rice.

Best Ways to Enjoy It

Serve this dish steaming hot in shallow bowls. It tastes wonderful on its own for a light meal. You can also pair it with fluffy cauliflower rice. Add a sprinkle of sesame seeds for extra crunch.

Storage & Reheating

Store your leftovers in an airtight container for later. They will stay fresh for up to three days. Reheat them gently in a skillet over medium heat. This helps maintain the tender texture of the beef. You can also pack these into containers for easy weekday lunches.

Tips for Best Results

• Freeze the beef for 20 minutes before slicing.
• Always slice the steak against the grain for tenderness.
• Don’t skip the xanthan gum for a thick sauce.
• Use a very hot pan to get a good sear.
• For a winter boost, add extra fresh ginger.
• Swap the red pepper flakes for sriracha if preferred.
• Double the recipe if you are cooking for a crowd.

Ways to Switch It Up

• Swap the beef for thinly sliced chicken thighs.
• Add sliced red bell peppers for extra color.
• Use bok choy instead of green cabbage for variety.
• Substitute honey for the sweetener if not keto-friendly.

Quick Answers

Can I make this ahead of time?

Yes, this dish is excellent for meal prep. The flavors actually deepen after a day in the fridge. Just reheat quickly to keep the cabbage crisp.

What if I don’t have xanthan gum?

You can omit it, but the sauce will be thinner. Alternatively, simmer the sauce for longer to reduce it naturally. It will still taste absolutely delicious.

Is this dish kid-approved?

Most kids love the sweet and savory sauce flavor. Simply omit the red pepper flakes for a milder version. Serve it with regular rice for them if needed.

I hope this cozy recipe brightens your winter evenings. Give it a try and let every savory bite warm you up. Happy cooking!

— Clara

Low Carb Mongolian Beef with Cabbage

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 385

Ingredients Method

Ingredients

  

• 1 lb flank steak, sliced thinly against the grain
• 4 cups green cabbage, shredded
• 3 cloves garlic , minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce or liquid aminos
• 1/4 cup wate r
• 2 tbsp erythritol or monk fruit sweetener
• 2 tbsp avocado oil
• 1 tsp toasted sesame oil
• 1/4 tsp xanthan gum
• 2 green onions , sliced
• 1/2 tsp red pepper flakes

Method

 

1. In a small bowl, whisk together the soy sauce, water, sweetener, minced garlic, and grated ginger to create the marinade sauce.
2. Heat 1 tablespoon of avocado oil in a large wok or heavy skillet over high heat.
3. Add the beef slices in a single layer and sear until browned and crisp at the edges, approximately 2 minutes per side, then remove beef from the pan and set aside.
4. Add the remaining tablespoon of oil to the same pan and add the shredded cabbage. Stir-fry for 3 to 5 minutes until the cabbage is tender-crisp.
5. Return the cooked beef to the pan with the cabbage and pour the sauce mixture over the ingredients.
6. Slowly sprinkle the xanthan gum over the liquid while stirring constantly to prevent clumping until the sauce thickens and coats the beef.
7. Drizzle with toasted sesame oil and toss in the sliced green onions and red pepper flakes.
8. Serve immediately as a standalone dish or over cauliflower rice.