Keto Beef and Cabbage Stir Fry (Printable version)

Quick, hearty Asian-style beef and cabbage dish with tender strips and crisp vegetables in a savory low-carb sauce.

# What you need:

→ Beef

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

→ Vegetables

04 - 1 medium head green cabbage, thinly sliced
05 - 1 medium carrot, julienned
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

→ For Cooking

15 - 2 tbsp avocado oil or light olive oil

# How to make it:

01 - Toss the sliced beef with 1 tbsp coconut aminos or tamari and 1 tsp sesame oil in a bowl. Let marinate for 10 minutes at room temperature.
02 - Whisk together the remaining coconut aminos or tamari, rice vinegar, sesame oil, chili flakes, black pepper, and a pinch of salt in a small bowl until fully combined.
03 - Heat 1 tbsp avocado oil in a large wok or skillet over high heat. Add the marinated beef in a single layer. Sear for 1-2 minutes per side until browned but still tender. Remove beef to a plate and set aside.
04 - Add the remaining 1 tbsp oil to the pan. Add garlic and ginger; sauté for 30 seconds until fragrant, being careful not to burn them.
05 - Add the sliced cabbage and carrot if using. Stir fry for 3-4 minutes until the cabbage is just wilted but still retains some crisp texture.
06 - Return the beef to the pan along with the green onions. Pour in the prepared sauce and stir well to coat everything evenly. Cook for 2 additional minutes, stirring constantly, until heated through and flavors are combined. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with extra green onions or sesame seeds if desired. Pairs well with cauliflower rice for a complete meal.

# Expert tips:

01 -
  • It comes together in under 30 minutes which has saved me countless busy weeknights
  • The cabbage develops this incredible sweetness when seared over high heat that people never expect
  • You can double the recipe and the leftovers taste even better the next day
02 -
  • Crowding the pan when searing beef will cause it to steam instead of brown so work in batches if needed
  • The cabbage releases water as it cooks which can make your sauce thin so don't panic if it looks less concentrated than you expected
  • Coconut aminos are sweeter than soy sauce so taste before adding any additional sweetener
03 -
  • Pat your beef completely dry before marinating to help it develop a better sear
  • Let your pan get properly hot before adding any ingredients you want to hear that satisfying sizzle immediately

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