Keto Friendly Beef Cabbage (Printable)
Tender beef and crisp cabbage come together in a savory low-carb stir fry perfect for a hearty dinner.
# What You Need:
→ Beef and Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tbsp coconut aminos or tamari
03 - 1 tsp sesame oil
→ Vegetables
04 - 1 medium head green cabbage, thinly sliced
05 - 1 medium carrot, julienned
06 - 3 green onions, sliced
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
→ Stir Fry Sauce
09 - 2 tbsp coconut aminos or tamari
10 - 1 tbsp rice vinegar
11 - 1 tbsp sesame oil
12 - 1 tsp chili flakes
13 - 1/2 tsp black pepper
14 - Salt to taste
→ Cooking Oil
15 - 2 tbsp avocado oil or light olive oil
# How To Make It:
01 - Combine sliced beef with 1 tbsp coconut aminos and 1 tsp sesame oil in a bowl. Let marinate for 10 minutes at room temperature.
02 - Whisk together remaining coconut aminos, rice vinegar, sesame oil, chili flakes, black pepper, and salt in a small bowl until fully incorporated.
03 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add beef in a single layer and sear for 1-2 minutes per side until browned but tender. Transfer to a plate.
04 - Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add sliced cabbage and carrot. Stir fry for 3-4 minutes until cabbage is wilted but still retains crisp texture.
06 - Return beef to pan with green onions. Pour in sauce and toss to coat evenly. Cook 2 more minutes until heated through. Adjust seasoning and serve hot.
# Expert Suggestions:
01 -
- Everything happens in one pan, which means minimal cleanup when your energy is already low
- The cabbage develops this incredible sweetness that balances the rich beef perfectly
- Each serving packs 27 grams of protein while keeping carbs under 8 grams
02 -
- Overcrowding the pan when searing beef causes steaming instead of that beautiful caramelized crust
- Letting the cabbage cook too long turns this into a completely different dish, so keep an eye on the texture
- The sauce thickens slightly as it coats everything, so do not be tempted to add cornstarch
03 -
- Getting your pan ripping hot before adding the beef creates that restaurant quality sear
- Pat the beef dry with paper towels before marinating for better browning