Keto Friendly Beef Cabbage

Weeknight fatigue hit hard when I discovered this stir fry. I had half a head of cabbage staring at me from the crisper drawer and some beef strips that needed cooking. Ten minutes later, my kitchen smelled like a restaurant takeout bag, and I was sitting down to something that felt like comfort food. Now this rotation lives in my regular dinner lineup for those too tired to think evenings.

My sister was skeptical when I said cabbage could be the star of dinner. She took one bite and asked for seconds, then actually texted me the next day about how good she felt eating something so satisfying. The way the cabbage gets tender but still keeps that slight crunch changed her whole opinion about low carb cooking.

Ingredients

• 500 g flank steak or sirloin, thinly sliced: Freezing the beef for 20 minutes makes it so much easier to cut those thin, even strips against the grain
• 1 tbsp coconut aminos or tamari: This creates a quick marinade that starts flavoring the meat before it hits the heat
• 1 tsp sesame oil: Just this small amount in the marinade gives the beef that restaurant quality depth
• 1 medium head green cabbage, thinly sliced: Look for tight heads with fresh outer leaves and save the heart for another use
• 1 medium carrot, julienned: Optional but pretty, and adds a nice sweetness contrast to the savory elements
• 3 green onions, sliced: Both white and green parts work, with whites going in earlier for more flavor
• 3 garlic cloves, minced: Fresh garlic makes such a difference here over pre-minced jars
• 1 tbsp fresh ginger, grated: Peel it with a spoon to get all the bumpy parts without losing flesh
• 2 tbsp coconut aminos or tamari: This builds the base of your stir fry sauce
• 1 tbsp rice vinegar: Adds brightness and cuts through the rich beef and sesame flavors
• 1 tbsp sesame oil: Toasted sesame oil gives that authentic Asian inspired finish
• 1 tsp chili flakes: Adjustable based on your heat preference but they add beautiful color
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference in the final depth
• Salt, to taste: The tamari provides most of the saltiness but adjust at the end
• 2 tbsp avocado oil or light olive oil: High smoke point means you can get that good sear on the beef

Instructions

Marinate the beef:

Toss the sliced beef with coconut aminos and sesame oil, then let it sit while you prep everything else. Those 10 minutes make such a difference in how tender and flavorful the meat becomes.

Whisk your sauce together:

Combine the remaining coconut aminos, rice vinegar, sesame oil, chili flakes, black pepper, and a pinch of salt in a small bowl. Having this ready means you will not scramble when the pan gets hot.

Sear the beef:

Heat half the oil in a large wok over high heat until it is shimmering. Add the beef in a single layer and let it develop a crust before flipping, about 1 to 2 minutes per side.

Build the aromatics:

Add the remaining oil along with the garlic and ginger. Stir constantly for 30 seconds until fragrant, taking care not to let the garlic brown and turn bitter.

Cook the cabbage:

Add the sliced cabbage and carrot if using. Toss everything together for 3 to 4 minutes until the cabbage is wilted but still has some life and crunch left.

Combine and finish:

Return the beef to the pan with the green onions and pour in the sauce. Stir everything together for 2 minutes until heated through and taste before adjusting any seasoning.

Save

This recipe saved me during a month of strict keto eating when I felt like every meal was plain eggs and salad. The first time I made it for friends who do not follow any special diet, they asked when we could have it again. Food this good does not need to be labeled as diet food.

Making It Your Own

Sliced bell peppers, mushrooms, or even zucchini noodles work beautifully here. I have added snap peas in spring and radishes in winter depending on what looked fresh at the market. The sauce template stays the same, but the vegetables can change with the seasons or your cravings.

Serving Suggestions That Work

Cauliflower rice soaks up that sauce beautifully if you want a more substantial meal. Sometimes I serve it over shirataki noodles for extra bulk without the carbs. A simple cucumber salad with rice vinegar on the side balances the rich, warm stir fry perfectly.

Meal Prep Success

This recipe holds up beautifully for meal prep and might actually taste better the next day when flavors have melded. Store the beef and cabbage mixture in glass containers and reheat gently with a splash of water to refresh the sauce. The texture stays remarkably good for 3 to 4 days.

• Pre-slice your beef and freeze portions for even faster weeknight assembly
• Double the sauce and keep extra in the fridge for quick vegetable stir fries
• Invest in a good wok or large skillet with high sides to keep everything contained

Save

Some nights dinner needs to be fast without being an afterthought. This stir fry delivers exactly that kind of honest, satisfying food that actually makes you feel good.

Recipe FAQs

→ What cut of beef works best?

Flank steak or sirloin, thinly sliced, provide tender, quick-cooking strips ideal for stir fry.

→ Can I omit the carrot for strict keto?

Yes, omitting the carrot reduces carbs and keeps the dish strictly keto-friendly.

→ What can be used as a gluten-free soy sauce alternative?

Coconut aminos are a great gluten-free substitute offering a similar savory depth.

→ How long should the beef be marinated?

Marinate the beef for about 10 minutes to enhance flavor without toughening the meat.

→ Can I add other vegetables?

Yes, sliced bell peppers or mushrooms can be added for more variety and texture.

→ What oil is recommended for cooking?

Avocado oil or light olive oil works well for high-heat stir frying without overpowering flavors.