This Easy Low-Carb Mongolian Beef and Cabbage Bowl is a flavorful dish that’s packed with tender beef and crunchy cabbage. It’s fast to make and perfect for a busy weeknight!
You’ll love how the sweet soy sauce mixes with the cabbage, making every bite tasty. I often pile mine high with sesame seeds because why not? 😊
This dish is not just quick but also low on carbs, which makes it a great choice for a satisfying meal. I enjoy it on its own or with a side of cauliflower rice for some extra goodness!
Key Ingredients & Substitutions
Flank Steak or Sirloin: These cuts are great for this dish because they cook quickly and stay tender. If you’re looking for a lower-cost option, you can use ground beef or even chicken breast for a different twist!
Green Cabbage: This is key for a crunchy texture. You can swap it for napa cabbage or even bok choy if you like. Both are slightly sweeter and will work nicely in this recipe.
Soy Sauce: Regular soy sauce brings umami to the dish. If you’re avoiding gluten, tamari is a perfect substitute. For a lower-sodium option, look for reduced-sodium soy sauce.
Brown Sugar Substitute: Erythritol or monk fruit sweetener can mimic the sweetness of brown sugar without the carbs. If you’re not low-carb, regular brown sugar works just fine too!
How Do I Get the Beef Tender and Flavorful?
To ensure your beef is tender and flavorsome, slicing it against the grain is super important. This breaks up the muscle fibers, keeping each piece juicy.
- Make sure your skillet is hot enough. This helps to sear the beef quickly, locking in juices.
- Don’t overcrowd the pan; if needed, sear in batches for a nice caramelization.
Easy Low-Carb Mongolian Beef and Cabbage Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp avocado oil or vegetable oil
- 4 cups green cabbage, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
For the Sauce:
- 1/3 cup soy sauce (use tamari for gluten-free)
- 2 tbsp brown sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1/4 cup water
- 1 tsp red pepper flakes (optional, adjust to taste)
For Garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10 minutes to cook, making a total of about 20 minutes from start to finish! Perfect for a quick and delicious dinner.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, brown sugar substitute, water, and red pepper flakes (if using). Stir everything well until fully mixed, and then set the sauce aside. This blend will bring all the flavor to the dish!
2. Sear the Beef:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the thinly sliced beef. Sear it for about 3-4 minutes until it’s browned and cooked through. Once done, remove the beef from the pan and set it aside on a plate. This step locks in the flavor and keeps the meat tender.
3. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Next, toss in the minced garlic and grated ginger. Sauté these for about 30 seconds until they become fragrant and aromatic. This will elevate the dish with wonderful flavors!
4. Cook the Cabbage:
Add the sliced cabbage to the skillet. Stir-fry it for around 4-5 minutes, stirring occasionally, until the cabbage is slightly softened yet still retains some crunch. This will give a great texture to your bowl.
5. Combine the Sauce:
Pour the prepared sauce mixture over the cabbage. Stir to combine everything well, allowing it to simmer for 1-2 minutes. This helps the sauce thicken slightly while coating the cabbage nicely.
6. Bring it All Together:
Return the cooked beef to the skillet. Toss everything together gently and heat through for an additional 1-2 minutes. This allows the beef to soak up all those rich flavors from the sauce.
7. Serve and Garnish:
Remove the skillet from the heat and scoop the beef and cabbage mixture into bowls. Garnish with sliced green onions and a sprinkle of sesame seeds. This adds a nice touch and extra flavor!
Enjoy your delicious and satisfying low-carb Mongolian beef and cabbage bowl! Perfect for any night of the week!
FAQs for Easy Low-Carb Mongolian Beef and Cabbage Bowl
Can I Use a Different Cut of Meat?
Absolutely! While flank steak or sirloin works best for tenderness, you can also use ground beef, chicken, or even pork. Just remember to adjust the cooking time as needed based on the cut you choose!
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce alternative, you can use coconut aminos for a soy-free version, or tamari if you need it to be gluten-free. Both options will still provide a similar savory flavor!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through. If it seems dry, add a splash of water or additional soy sauce!
Is There a Vegetarian Option for This Dish?
Yes! You can easily make a vegetarian version by replacing the beef with tofu or tempeh. Just make sure to adjust the cooking time to ensure everything is properly cooked and heated through!
