Keto Beef and Cabbage Stir Fry

The winter my husband and I started keto together, I spent weeks hunting for recipes that actually satisfied without loading up on cheese and heavy cream. This stir fry happened on a Tuesday night when I'd forgotten to plan dinner and threw together whatever was in the fridge. My husband took one bite and actually stopped talking to just focus on eating. That's when I knew this simple combination was worth keeping.

Last month my sister came over complaining that keto food felt boring and repetitive. I made this for her without mentioning it was low carb, and she asked for seconds before realizing what she'd eaten. Now she texts me weekly asking if I've made it again.

Ingredients

• Flank steak or sirloin: I've learned to ask my butcher to slice it paper thin which saves me so much prep time and ensures tender results
• Coconut aminos: This became my secret weapon for umami flavor without the soy or sugar found in traditional stir fry sauces
• Green cabbage: The sturdy leaves hold up beautifully to high heat cooking unlike softer greens that wilt too quickly
• Fresh ginger and garlic: I keep a jar of minced ginger in my freezer for busy nights but nothing beats the aroma of freshly grated
• Sesame oil: A tiny amount goes such a long way and that toasted nutty flavor is non negotiable for authentic tasting stir fry

Instructions

Marinate the beef:

Toss your sliced beef with coconut aminos and sesame oil then let it sit while you prep everything else. This quick step makes such a difference in the final flavor.

Whisk together the sauce:

Mix your remaining coconut aminos with rice vinegar, sesame oil, chili flakes if you like heat, and plenty of black pepper. I do this right in a measuring cup to save dishes.

Sear the beef:

Get your pan seriously hot over high heat with avocado oil. Add beef in a single layer and let it develop a nice brown crust before flipping about two minutes per side.

Cook the aromatics:

Add fresh garlic and ginger to the hot pan and stir constantly for just thirty seconds. They'll become fragrant quickly and you don't want to risk burning them.

Add the vegetables:

Toss in your sliced cabbage and carrot if you're using it. Stir fry for about four minutes until the cabbage is wilted but still has a satisfying crunch.

Combine everything:

Return the beef to the pan along with sliced green onions and pour that sauce over everything. Stir well and cook another two minutes until everything's coated and hot.

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This dish has become my go to for introducing friends to keto cooking because it proves that low carb doesn't mean low flavor. I've watched people's expressions change from skeptical to delighted after that first bite.

Making It Your Own

After making this weekly for months I've discovered that sliced mushrooms add a meaty texture that works beautifully here. Sometimes I throw in bell peppers when they're on sale and the sweetness balances the savory beef perfectly. The recipe is forgiving enough that you can use whatever vegetables you have on hand.

Serving Suggestions

When I want something more filling I'll serve this over cauliflower rice that I've crisped up in a separate pan. My daughter likes to wrap portions in butter lettuce leaves for a low carb taco style dinner. You can also crack an egg on top during the last minute of cooking for extra protein.

Meal Prep Magic

I've learned to slice extra cabbage when I prep this recipe because the leftovers make an incredible base for breakfast the next morning. Just fry up a couple of eggs and serve them over the cold stir fry with hot sauce.

• The sauce ingredients double and triple beautifully so you can make a large batch to store in the fridge
• If you're cooking for one person the raw vegetables can be prepped and stored in containers for up to four days
• Consider investing in a good wok if you plan to make stir fry regularly it really does make a difference in how quickly everything cooks

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I hope this becomes one of those recipes you turn to when you need something delicious but don't have the energy for anything complicated. Sometimes the simplest meals are the ones that stick with us longest.

Recipe FAQs

→ Can I use other cuts of beef?

Flank steak and sirloin work best for quick cooking, but you can also use skirt steak, ribeye, or even ground beef for a faster preparation. Slice against the grain for tenderness.

→ Is this dish strictly ketogenic?

Yes, when made without carrots and using coconut aminos or tamari, this dish contains approximately 7g net carbs per serving, fitting well within standard ketogenic macros.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the texture of the vegetables and beef.

→ What vegetables can I add?

Bell peppers, mushrooms, zucchini, broccoli, or snap peas work wonderfully. Just keep in mind that some vegetables may increase the carb count slightly.

→ Can I make this ahead?

You can slice the vegetables and marinate the beef up to 24 hours ahead. The actual cooking happens quickly, making fresh preparation ideal for the best texture.

→ What should I serve with this?

Cauliflower rice is the perfect low-carb pairing. You can also serve over shirataki noodles or enjoy it on its own as a complete meal.