Low Carb Mongolian Beef with Cabbage

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: ground beef

Ground beef is often less expensive and cooks quickly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are soy-free and lower in sodium.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickening alternative.

stevia

🥗Healthier: erythritol

💰Cheaper: sugar

Erythritol is a low-calorie sweetener that mimics sugar.

Slice beef sirloin against the grain into thin strips.

Marinate beef with soy sauce, ginger, garlic, and stevia for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add marinated beef to the skillet in a single layer and sear until browned, about 2-3 minutes per side.

Remove beef from skillet and set aside.

In the same skillet, add sliced onion, bell pepper, and carrot; stir-fry for 3-4 minutes until tender.

Add broccoli florets and cook for an additional 2 minutes until bright green.

Return beef to the skillet and mix well with vegetables.

Stir in sesame oil, red pepper flakes, and cornstarch mixed with water to thicken sauce.

Cook for 2-3 minutes until sauce is glossy and thickened.

Garnish with chopped scallions before serving.

Cooking Techniques

Spice Level:

Allergens