Low Carb Cabbage and Beef Stir-Fry
Ingredients
- 1 lb lean beef sirloin thinly sliced
- 1 small head of cabbage shredded
- 1 medium-sized carrot julienned
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Instructions
- Marinate the Beef:In a bowl, combine sliced beef, soy sauce, oyster sauce, grated ginger, and a pinch of black pepper. Let it marinate for at least 15-20 minutes.
- Prepare the Vegetables:Shred the cabbage, julienne the carrot, and thinly slice the red bell pepper.
- Stir-Fry Beef:Heat vegetable oil in a large wok or skillet over medium-high heat.Add the marinated beef slices and stir-fry until browned and cooked through. Remove the beef from the wok and set it aside.
- Vegetable Medley:In the same wok, add a bit more oil if needed. Add minced garlic and sauté until fragrant.Add shredded cabbage, julienned carrots, and sliced red bell pepper. Stir-fry the vegetables until they are slightly tender but still crisp.
- Combine and Season:Return the cooked beef to the wok with the vegetables. Mix everything well.Drizzle sesame oil over the mixture and toss to combine.Adjust the seasoning with salt and pepper as needed. Be cautious with salt as soy sauce is already salty.
- Finish and Garnish:Cook for an additional 2-3 minutes, allowing flavors to meld.Garnish with sliced green onions for freshness and color.
- Serve the low-carb cabbage and beef stir-fry hot, either on its own or over cauliflower rice for an extra low-carb option.