Beef and Cabbage Stir Fry Recipe (low carb)
This low carb beef and cabbage stir fry recipe makes for an easy gluten free dinner any night of the week. If you like Asian food, you'll love these cabbage noodles with tender beef and spicy sauce. Each serving has only 4.1g net carbs!
Ingredients
- 1 pound beef, thinly sliced (I used top round)
- 1 tablespoon oil
- 5 cups cabbage, sliced into noodles
- 4 tablespoons soy sauce
- 2 teaspoons Mae Ploy curry paste (can use Thai Kitchen red curry paste to substitute)
- 2 tablespoons sesame oil
- 2 teaspoons rice vingear (can sub with white winte vinegar)
- 4 tablespoons Swerve Brown sugar sweetener
- fresh cilantro or basil for garnish (optional)
Instructions
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Slice the cabbage into long strips to mimic the look of pasta. Also slice the beef into thin strips.
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Heat up a large saute pan or skillet and add the oil. When hot, add the beef and saute until it's starts to brown.
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In the meantime, add the cabbage strips to a microwave safe bowl along with a tablespoon of water. Cook for 5 minutes to soften.
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Mix the curry paste, soy sauce, sesame oil, Swerve brown sugar sweetener and rice vinegar.
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When the meat starts to brown, add in the cooked cabbage and pour the sauce over top. Mix well, cover and cook for 5 minutes.
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If you want the cabbage noodles softer, cook for another 5 minutes.
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Take off the stove and garnish with fresh cilantro or basil (optional). Store leftovers in an air tight container.
Recipe Notes
The nutrition facts for 1 serving is:
390 cals / 22.3g fat / 7.1g carbs / 3g fiber / 38.2g protein = 4.1g net carbs