Keto friendly beef cabbage (Printable)

Tender beef and crisp cabbage combined in a quick, flavorful low-carb stir fry.

# What You'll Need:

→ Beef

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

→ Vegetables

02 - 1 small head green cabbage, cored and thinly sliced (approximately 1.54 lbs)
03 - 1 medium carrot, julienned (optional)
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 - Combine soy sauce, sesame oil, rice vinegar, black pepper, chili flakes, and sweetener in a small bowl and whisk thoroughly. Set aside.
02 - Heat 1 tablespoon oil in a large wok or deep skillet over high heat. Add beef slices 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. Toss in minced garlic, grated ginger, and white parts of green onions. Stir fry for 30 seconds until fragrant.
04 - Add sliced cabbage and optional carrot to the pan. Stir fry for 3 to 5 minutes until cabbage is crisp-tender.
05 - Return beef to the pan, pour in the prepared sauce, and toss everything together. Stir fry for an additional 1 to 2 minutes until heated through and evenly coated.
06 - Top with green onion tops and serve immediately while hot.

# Expert Advice:

01 -
  • Everything is done in under 30 minutes, which feels almost like cheating on a weeknight.
  • The cabbage gets this perfect tender-crisp texture that makes you forget you're eating keto.
  • Your kitchen smells incredible for hours afterward, like an Asian restaurant without the regret.
02 -
  • Don't crowd the pan when you sear the beef—I learned this the hard way when my beef steamed instead of browned, and the whole dish suffered for it.
  • High heat is your friend here; a tepid pan means soft, floppy vegetables instead of the crisp-tender magic you want.
  • Slice the cabbage thin enough that it cooks through in just a few minutes, or you'll be waiting forever.
03 -
  • If your beef is sliced too thick, freeze it for 20 minutes first and it'll slice way easier—this works for any cut and saves frustration.
  • Keep your heat high and your ingredients moving; stir fry is all about speed and temperature, not gentleness.

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