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Savory sliced flank steak and shredded cabbage stir-fry in a dark soy-ginger sauce with green onions.

Low Carb Mongolian Beef with Cabbage

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.