Keto Beef and Cabbage Stir Fry (Print version)

Quick, satisfying beef and cabbage stir fry with a savory low-carb sauce

# Ingredient List:

→ Beef and Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp coconut aminos or tamari
03 - 1 tsp sesame oil

→ Vegetables and Aromatics

04 - 1 medium head green cabbage (about 1.3 lbs), thinly sliced
05 - 1 medium carrot, julienned (optional)
06 - 3 green onions, sliced
07 - 3 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated

→ 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 the sliced beef with 1 tbsp coconut aminos and 1 tsp sesame oil in a bowl. Let marinate at room temperature for 10 minutes while preparing other ingredients.
02 - Whisk together 2 tbsp coconut aminos, rice vinegar, 1 tbsp sesame oil, chili flakes, black pepper, and a pinch of salt in a small bowl until well combined.
03 - Heat 1 tbsp avocado oil in a large wok or skillet over high heat until smoking. Add beef in a single layer without overcrowding. Sear for 1-2 minutes per side until browned but still pink inside. Transfer to a plate and set aside.
04 - Add remaining 1 tbsp oil to the hot pan. Toss in garlic and ginger, stir-frying for 30 seconds until fragrant but not browned.
05 - Add cabbage and carrot (if using) to the pan. Stir-fry vigorously for 3-4 minutes until cabbage is wilted but retains a slight crunch.
06 - Return beef to the pan along with green onions. Pour the sauce over everything and toss constantly for 2 minutes until heated through and evenly coated. Taste and adjust seasoning with salt if needed.
07 - Transfer to serving plates immediately. Garnish with additional sliced green onions or sesame seeds if desired. Serve hot while vegetables maintain their crisp texture.

# Expert Advice:

01 -
  • The beef stays impossibly tender while the cabbage keeps its satisfying crunch in every bite
  • Everything comes together in one pan in under 30 minutes even on busy weeknights
02 -
  • Crowding the pan while searing beef will cause it to steam instead of brown work in batches if necessary
  • Letting the wok get properly hot before adding ingredients creates that restaurant-quality smoky flavor
03 -
  • Freeze the beef for 20 minutes before slicing to get paper-thin strips effortlessly
  • Use a wok ring if you have an electric stove to maintain high heat distribution