Keto Beef and Cabbage Stir Fry

The scent of sesame oil hitting a hot wok still takes me back to my tiny apartment kitchen, where I first discovered that low-carb eating didn't mean sacrificing bold flavors. I'd been struggling with keto meal fatigue until a friend's mom taught me this stir-fry technique during a potluck.

I served this to my skeptical brother-in-law who claimed keto food was bland and boring. He went back for thirds and finally admitted he'd been wrong about low-carb cooking all along.

Ingredients

• Flank steak: Thinly slicing against the grain makes all the difference between tender beef and chewy disappointment
• Coconut aminos: This soy-free alternative adds sweetness without the carbs or inflammatory properties
• Green cabbage: Holds up beautifully to high heat and becomes naturally sweet when stir-fried quickly
• Fresh ginger: The aromatic punch that wakes up the entire dish and aids digestion
• Sesame oil: A little goes a long way use the toasted variety for maximum depth of flavor
• Chili flakes: Optional but recommended for that gentle warmth that keeps you coming back for more

Instructions

Marinate the beef:

Toss the sliced steak with coconut aminos and sesame oil then let it sit while you prep everything else

Mix the sauce:

Whisk together the remaining coconut aminos rice vinegar sesame oil chili flakes black pepper and a pinch of salt

Sear the beef:

Heat oil in a hot wok and cook the beef in a single layer until browned but still pink inside then remove it from the pan

Cook the aromatics:

Add fresh garlic and ginger to the hot pan and stir for just 30 seconds until fragrant but not burnt

Stir-fry the cabbage:

Add the sliced cabbage and cook until it's wilted but still has some crunch about 3 to 4 minutes

Combine everything:

Return the beef to the pan add the green onions pour in the sauce and toss until everything is coated and heated through

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This recipe became my go-to after discovering how well it reheats for lunch the next day unlike many keto meals that suffer from texture issues.

Making It Your Own

I've learned that bell peppers mushrooms or zucchini work beautifully as additions though I always keep the cabbage as the base.

Serving Suggestions

Cauliflower rice soaks up the sauce perfectly and makes this feel like a complete comfort meal without breaking your carb limit.

Meal Prep Magic

This stir-fry actually improves after a day in the fridge as the flavors meld together beautifully.

• Store components separately if meal prepping for more than 2 days
• Reheat in a hot wok with a splash of water to refresh the texture
• Top with fresh green onions and sesame seeds when serving

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There's something deeply satisfying about a healthy meal that doesn't taste like it's missing anything at all.

Recipe FAQs

→ What cut of beef works best for this stir fry?

Flank steak or sirloin are ideal choices because they're lean and slice easily against the grain. Thin slices ensure quick cooking and tenderness in every bite.

→ Can I make this dish even lower in carbs?

Yes, simply omit the carrot and stick to green cabbage, which has minimal carbs. You can also increase the beef portion for added protein without affecting carb count.

→ How do I prevent the cabbage from becoming soggy?

Cook over high heat and stir constantly for just 3-4 minutes. The goal is wilted but crisp-tender cabbage, not mushy. Remove from heat as soon as it's just softened.

→ Is coconut aminos necessary, or can I use soy sauce?

Coconut aminos keep it keto and gluten-free, but tamari or soy sauce work too. Tamari is gluten-free, while regular soy sauce contains wheat and may not suit all dietary needs.

→ What can I serve with this beef and cabbage stir fry?

Cauliflower rice is a perfect keto-friendly pairing that soaks up the savory sauce. You could also serve it over shirataki noodles or enjoy it on its own for a complete low-carb meal.