Save to Pinterest This dish features thinly sliced beef marinated in coconut aminos and sesame oil, quickly seared to retain tenderness. Crisp cabbage and aromatics like garlic and ginger are stir-fried to preserve texture and flavor. A savory, low-carb sauce ties the ingredients together, making a satisfying, keto-friendly dinner that's ready in just 30 minutes. Optional ingredients like carrot add color while keeping the dish adaptable. Serve with cauliflower rice for a complete low-carb meal.
The kitchen was completely silent except for the satisfying hiss of hitting a smoking hot wok with marinated beef. I'd been skeptical about cabbage carrying a stir fry on its own, but watching it transform from raw slices to glossy, tender ribbons changed my mind completely.
My friend Sarah came over for dinner last month, exhausted from a new job and completely off traditional takeout. I threw this together while she talked about her day, and she literally stopped mid sentence to ask what I was making.
Ingredients
- Flank steak or sirloin (500 g): Thinly slice against the grain for maximum tenderness, this cut becomes buttery when seared hot and fast
- Coconut aminos or tamari: The secret to that deep savory flavor without soy, adds a subtle sweetness too
- Sesame oil: Just a teaspoon transforms the beef from plain to aromatic, use toasted for extra depth
- Green cabbage (1 medium head): Shred it yourself for better texture, pre bagged coleslaw mix is too thick and never wilts quite right
- Fresh ginger and garlic: Grate the ginger, dont mince it, you want those tiny bursts of flavor throughout
- Rice vinegar: Cuts through the rich sesame oil and adds brightness that keeps every bite interesting
Instructions
- Marinate the beef:
- Toss the sliced beef with coconut aminos and sesame oil, letting it sit for just 10 minutes while you prep everything else. This brief time makes all the difference between tough and tender.
- Whisk the sauce:
- Combine the remaining coconut aminos, rice vinegar, sesame oil, chili flakes, and pepper in a small bowl. Having it ready means you will not panic when the wok gets too hot.
- Sear the beef:
- Heat oil in a wok over high heat until smoking, add beef in a single layer and let it develop a crust. Do not crowd the pan or it will steam instead of sear.
- Build the aromatics:
- Add fresh oil, garlic, and ginger, stirring constantly for 30 seconds until the smell fills your kitchen. This is the foundation of the whole dish.
- Cook the cabbage:
- Toss in the sliced cabbage and stir fry for 3 to 4 minutes. You want it wilted but still with a slight crunch, not soft and sad.
- Combine and finish:
- Return beef to the wok with green onions, pour in the sauce, and toss everything together for 2 minutes. The sauce should coat every strand and cling to the beef.
Save to Pinterest Now this has become my go to when someone says they are eating keto but misses takeout. The first time I made it for my dad, a dedicated stir fry skeptic, he went back for thirds.
The Vegetable Substitution Game
I have learned that cabbage is just the starting point. Bell peppers, snap peas, or even thinly sliced broccoli stems work beautifully here. The key is keeping pieces roughly the same size so everything cooks evenly.
Making It Your Own
Sometimes I add a splash of fish sauce for extra umami or toss in shelled edamame if I want more protein. Spicy chili paste works wonders too if you like heat. The base recipe is forgiving enough to handle whatever you are craving.
Serving Ideas That Work
Cauliflower rice is the classic pairing, but roasted baby bok choy on the side feels special too. Sometimes I just eat it straight from the bowl standing at the counter.
- Keep extra lime wedges handy, a squeeze at the end brightens everything
- Top with crushed peanuts if you miss that crunch
- Double the sauce if you love leftovers that reheat beautifully
Save to Pinterest This recipe proved that keto food does not have to feel like a compromise. Now it is in permanent rotation.
Recipe FAQs
- → What cut of beef works best?
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Flank steak or sirloin thinly sliced provides tenderness and cooks quickly, ideal for stir-fry techniques.
- → Can I substitute coconut aminos?
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Yes, tamari or soy sauce can be used depending on dietary preferences, but coconut aminos is preferred for low-carb and gluten-free needs.
- → How do I keep the cabbage crispy?
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Stir-fry the cabbage for 3-4 minutes just until wilted; avoid overcooking to maintain a slight crunch.
- → Can I add other vegetables?
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Sliced bell peppers or mushrooms make excellent additions and complement the beef and cabbage well.
- → What oil is best for cooking?
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Avocado or light olive oil works well with high heat, maintaining flavor without overpowering the dish.
- → How long should the beef marinate?
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About 10 minutes is sufficient to absorb flavors without slowing down preparation.
