Let me tell you, this *Low-Carb Mongolian Beef and Cabbage* is an absolute game changer! Picture tender slices of beef, perfectly stir-fried with crisp cabbage, all enveloped in a savory sauce that’ll have your taste buds dancing. And the best part? It’s low-carb, making it a fantastic option for anyone looking to enjoy a satisfying meal without the guilt. I remember the first time I made this dish—it was a busy weeknight, and I needed something quick yet delicious. I whipped it up in less than 30 minutes, and my family couldn’t believe how good it was! Trust me, once you try it, you’ll be adding it to your regular meal rotation!

Ingredients List

For this delicious *Low-Carb Mongolian Beef and Cabbage*, you’ll need some simple yet flavorful ingredients. Here’s what to gather:

1 lb flank steak, sliced thinly against the grain for tenderness
4 cups cabbage, shredded into bite-sized pieces for a perfect stir-fry
2 tablespoons soy sauce, to add that savory umami kick
1 tablespoon oyster sauce, which brings a subtle sweetness
2 cloves garlic, minced finely to infuse the dish with flavor
1 tablespoon ginger, minced for a zesty touch
2 tablespoons oil for frying, such as vegetable or sesame oil
Salt and pepper to taste, just to balance everything out

Make sure your ingredients are prepped and ready to go—this stir-fry comes together quickly!

How to Prepare Low-Carb Mongolian Beef and Cabbage

Alright, let’s get cooking! This *Low-Carb Mongolian Beef and Cabbage* comes together in a flash, so you’ll want to have everything prepped and ready. Start by heating 2 tablespoons of oil in a large skillet over medium-high heat. You’ll know it’s hot enough when the oil shimmers—this is crucial for that perfect stir-fry texture! Once the oil’s ready, toss in the minced garlic and ginger. You’ll want to stir-fry them for about 30 seconds, just until they become fragrant. Wow, the smell is amazing!

Next, add in the thinly sliced flank steak. Cook it for about 3-4 minutes, stirring often, until it’s browned and cooked through. Don’t be shy about spreading it out in the pan so it gets that nice sear! Now, it’s time for the cabbage. Toss it in and stir-fry for an additional 2-3 minutes, just until it wilts but still has a bit of crunch. You want that perfect contrast in textures! Finally, stir in the soy sauce and oyster sauce, cooking for another minute to let all those flavors meld together. Season with salt and pepper to taste, and you’re ready to serve this delicious dish hot!

Step-by-Step Instructions

Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
Add 2 cloves of minced garlic and 1 tablespoon of minced ginger, stir-frying for about 30 seconds until fragrant.
Introduce 1 lb of thinly sliced flank steak to the skillet, cooking for 3-4 minutes until browned, stirring frequently.
Now, toss in 4 cups of shredded cabbage and stir-fry for 2-3 minutes until it wilts but remains crunchy.
Pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce, cooking for another minute to combine all the flavors.
Season with salt and pepper to taste, and serve immediately for the best flavor and texture!

Nutritional Information

Here’s the good stuff—this *Low-Carb Mongolian Beef and Cabbage* is not only delicious but also fits into a healthy eating plan! Each serving contains approximately:

Calories: 300
Fat: 15g (Saturated Fat: 4g, Unsaturated Fat: 8g)
Protein: 30g
Carbohydrates: 10g (Fiber: 4g, Sugar: 3g)
Sodium: 600mg
Cholesterol: 70mg

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s a great way to enjoy a filling meal without packing on the carbs!

Why You’ll Love This Recipe

Quick and easy to prepare in just 25 minutes!
Low-carb and packed with high-quality protein
Flavorful sauce that brings everything together
Perfectly tender beef and crisp cabbage texture
Great for meal prep or a weeknight dinner

Tips for Success

To really nail this *Low-Carb Mongolian Beef and Cabbage*, here are a few tips that I swear by. First, don’t skimp on the garlic and ginger; they’re what bring the dish to life! If you like a bit more heat, consider adding a pinch of red pepper flakes or a splash of chili oil. Also, be sure to slice your beef against the grain for maximum tenderness—it makes a world of difference! And remember, keep your cooking time short; we want the cabbage to stay crisp, not mushy. Finally, feel free to adjust the sauce to your taste. If you want it sweeter, a dash of sesame oil can do wonders!

Variations

If you’re in the mood to mix things up with your *Low-Carb Mongolian Beef and Cabbage*, there are so many fun variations to try! For a vibrant twist, toss in some sliced bell peppers or snap peas for added color and crunch. If you want to make it vegetarian, swap the beef for tofu or tempeh—just make sure to press the tofu to remove excess moisture before cooking. You can also experiment with different sauces; a bit of hoisin sauce can add a delightful sweetness. And don’t hesitate to add other veggies like broccoli or zucchini to boost the nutrition and flavor even more!

Storage & Reheating Instructions

Storing your *Low-Carb Mongolian Beef and Cabbage* is super easy! Just let it cool down to room temperature, then transfer any leftovers to an airtight container. It’ll keep in the refrigerator for about 3-4 days. When you’re ready to enjoy those tasty leftovers, reheating is a breeze! I recommend using a skillet over medium heat to warm it up gently, stirring occasionally until heated through. If you’re in a rush, you can also pop it in the microwave for about 1-2 minutes, but keep an eye on it to avoid overcooking the cabbage. Enjoy your meal again!

Serving Suggestions

To create a well-rounded meal with your *Low-Carb Mongolian Beef and Cabbage*, consider serving it alongside a refreshing cucumber salad or a side of steamed broccoli. The cool crunch of the cucumbers adds a nice contrast, while the broccoli brings in extra nutrients and a pop of color. If you want to keep it low-carb, cauliflower rice is a fantastic option to soak up all that delicious sauce. Enjoy your meal!

Low-Carb Mongolian Beef and Cabbage: 5-Star Flavor Unleashed

Author: [email protected]
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

Print Recipe

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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