Keto Friendly Beef Cabbage (Print version)

Quick, flavorful stir fry with tender beef and crisp cabbage, perfect for low-carb lifestyles.

# Ingredient List:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced across the grain

→ Vegetables

02 - 1 small head green cabbage, cored and thinly sliced
03 - 1 medium carrot, julienned (optional, omit for strict keto)
04 - 3 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated

→ Sauce

07 - 3 tbsp soy sauce or tamari (for gluten-free option)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - ½ tsp ground black pepper
11 - ½ tsp chili flakes (optional)
12 - 1 tbsp erythritol or preferred keto sweetener (optional)

→ For Cooking

13 - 2 tbsp avocado oil or light olive oil

# How To Make It:

01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, black pepper, chili flakes, and sweetener if using. Set aside.
02 - Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add sliced beef and stir fry for 2 to 3 minutes until browned and just cooked through. Remove beef from pan and set aside.
03 - Add remaining oil to the pan. Add garlic, ginger, and the white parts of the green onions. Stir fry for 30 seconds until fragrant.
04 - Add cabbage and carrot if using. Stir fry for 3 to 5 minutes until cabbage is crisp-tender.
05 - Return beef to the pan, pour over the prepared sauce, and toss to combine. Stir fry for an additional 1 to 2 minutes until heated through and flavors meld.
06 - Garnish with green onion tops and serve immediately.

# Expert Advice:

01 -
  • It hits the table in 30 minutes, which means weeknight dinners actually feel doable.
  • The sauce coats everything with this deep, gingery richness that makes you forget you're eating low-carb.
  • Cooking this way teaches you speed and timing, and somehow that's oddly meditative.
02 -
  • Overcooked beef turns grainy; trust the timing and pull it out when there's still a hint of pink, because carryover heat finishes it.
  • Cabbage releases water when it's too crowded in the pan, so don't skip the high heat and resist the urge to cover it.
03 -
  • Slice your beef while it's still a little cold and firm for the cleanest, most even cuts that cook through at exactly the same pace.
  • The sesame oil is not a condiment—it's a flavor that works best when it's heated slightly, so add it to the hot pan and let it bloom for just a breath before adding everything else.

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