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Beef and Cabbage Stir Fry – Low-Carb Recipes for Dinner

Alright, let me tell you—this beef and cabbage stir fry is my go-to weeknight hero. Picture this: tender strips of beef sizzling in a hot pan, with crunchy cabbage that’s still got a little snap. The aroma of garlic and soy filling the kitchen? Absolutely irresistible! What I love most is how quick and straightforward it is, yet it feels like a real treat, especially when you’re craving something hearty but low-carb. Plus, this dish has saved me on more evenings than I can count when I needed dinner on the table fast without sacrificing flavor.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb flank steak or sirloin, thinly sliced against the grain
4 cups green cabbage, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tbsp avocado oil or vegetable oil
1 tsp grated fresh ginger (optional but recommended)
Salt and pepper, to taste

For the Sauce / Garnish:

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp red pepper flakes (adjust to taste)
2 green onions, sliced (for garnish)
1 tsp toasted sesame seeds (optional garnish)

How I Make It

Step 1:

First things first: heat your oil in a large skillet or wok over medium-high heat. While it’s warming, toss your thinly sliced beef with a pinch of salt and pepper. Then, quickly sear the beef just until it’s browned but not fully cooked through—about 2 minutes. Remove from the pan and set aside; this keeps it tender.

Step 2:

In the same pan, add a little more oil if needed, then toss in the sliced onion, garlic, and ginger. Let them cook for about 1–2 minutes until fragrant and the onion is just translucent, stirring so nothing burns.

Step 3:

Now, add the sliced cabbage to the pan. This is key—keep the heat high and stir frequently so the cabbage gets a bit of char and stays crisp-tender, about 4–5 minutes. Don’t overcook it; you want it bright and snappy.

Step 4:

Return the beef to the pan, pour in the soy sauce, rice vinegar, and red pepper flakes. Give everything a good toss to combine and let it cook together for another 2 minutes so the flavors meld.

Step 5:

Drizzle the toasted sesame oil over the stir fry, give it one last stir, and then remove from heat.

Step 6:

Serve hot, garnished with sliced green onions and a sprinkle of toasted sesame seeds if you like. The colors will look gorgeous and the smell, oh, so inviting!

Variations & Tips

Swap the beef for ground beef or even thinly sliced pork for a different protein twist.
Add shredded carrots or bell peppers for more color and crunch.
If you like it saucier, mix 1 tsp cornstarch with 2 tbsp water and stir in with the sauce to thicken.
Use coconut aminos instead of soy sauce for a soy-free option.
For extra umami, splash in a teaspoon of fish sauce along with the soy sauce.
Don’t overcrowd the pan; cook in batches if necessary so everything gets a good sear.

How I Like to Serve It

This beef and cabbage stir fry is perfect on its own for a low-carb night, but I also love it paired with cauliflower rice to keep things light. It’s a cozy dinner that feels special yet practical. Great for chilly weeknights or whenever you want a fast meal that still delivers tons of flavor and texture.

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently to avoid overcooking the cabbage.
If you prefer more tender cabbage, you can add a splash of water and cover the pan briefly to steam it slightly.

Closing: Honestly, this recipe always hits the spot because it’s simple, satisfying, and packed with flavor—your new weeknight dinner staple!