Low Carb Beef And Cabbage Stir Fry

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    21 min

Low Carb Beef And Cabbage Stir Fry

This quick and easy beef stir fry is packed with low carb veggies - tender white cabbage, Bok choy, scallions and aromatic garlic, cooked in a sweet and sour dressing.

This is a simple to prepare dish, perfect for weeknights.

  • Net Carbs

    10.3 g

  • Fiber

    11.1 g

  • Total Carbs

    40 g

  • Protein

    38 g

  • Fats

    30.9 g

543 cals

Low Carb Beef And Cabbage Stir Fry

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Beef Steak

    Beef Steak

    9 ounce

  • Sesame Oil

    Sesame Oil

    2 teaspoon

  • Scallions

    Scallions

    2 large

  • Cabbage

    Cabbage

    1-½ cup

  • Bok Choy

    Bok Choy

    1 cup

  • Garlic

    Garlic

    1 clove

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Maple Flavored Syrup by Lakanto

    Maple Flavored Syrup by Lakanto

    1 tablespoon

  • Tamari Sauce

    Tamari Sauce

    1 tablespoon

Recipe Steps

steps 4

21 min

  • Step 1

    Cut the beef into strips. Heat the olive oil in a skillet over a medium/high heat and add the beef strips, cooking through until browned all over. Remove from the skillet with a slotted spoon and set to one side.
    Step 1
  • Step 2

    Thinly slice the cabbage, scallions and garlic. Slice the base from the Bok choy and separate all the individual stalks. Slice the leaves from the white stalks and reserve the leaves to one side. Add the cabbage, scallions, garlic and Bok choy stalks to the frying pan. Cook for 5-6 minutes or until tender, adding a little water as required.
    Step 2
  • Step 3

    Return the beef strips to the skillet. Whisk together the sesame oil, syrup and Tamari.
    Step 3
  • Step 4

    Pour the dressing over the beef and vegetables and continue to stir fry for 2-3 minutes more until the sauce is bubbling, the beef is hot through and the leaves have wilted. Serve hot.
    Step 4

Comments 1

  • CrysCarter

    CrysCarter 4 months ago

    Delicious