Keto Beef Cabbage Stir Fry (Printer-friendly)

Tasty stir fry combining tender beef and fresh cabbage, perfect for low-carb keto dining.

# 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
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
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp chili flakes (optional)
12 - 1 tbsp erythritol or preferred keto sweetener (optional)

→ Cooking Oil

13 - 2 tbsp avocado oil or light olive oil

# How to Make It:

01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, black pepper, chili flakes, and sweetener if using. Set aside.
02 - Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add sliced beef 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. Stir-fry garlic, ginger, and the white parts of green onions for 30 seconds until fragrant.
04 - Add cabbage and carrot if using. Stir-fry for 3 to 5 minutes until cabbage is crisp-tender.
05 - Return beef to the pan, pour sauce over, and toss to combine. Stir-fry for 1 to 2 minutes until heated through and well integrated.
06 - Garnish with green onion tops and serve immediately while hot.

# Expert Tips:

01 -
  • It cooks faster than ordering takeout, and tastes infinitely fresher than delivery.
  • The cabbage gets perfectly crisp-tender while absorbing all those savory, umami flavors.
  • You can have it on the table in 30 minutes without feeling like you've sacrificed flavor or nutrition.
02 -
  • Slicing your beef against the grain is absolutely essential—slice it with the grain and you'll be doing jaw exercises instead of enjoying your meal.
  • Don't overcrowd the pan when you're searing the beef or it'll steam instead of brown; work in batches if you have to.
  • The cabbage needs high heat and constant movement to get that sweet spot between tender and crisp; if you walk away or turn the heat down, it turns into a soggy, unappetizing mess.
03 -
  • Have all your ingredients prepped and sitting in little bowls before you turn on the heat—once you start cooking, there's no time to chop or measure, and rushing leads to burnt garlic and regret.
  • If you slice your beef and it's still slightly frozen in the middle, it'll actually slice more cleanly and evenly, giving you those perfect thin pieces that cook in seconds.