Can I use a different cut of beef?

Yes! Flank steak, skirt steak, or even thin-sliced chuck can work. Just slice it very thin and cook quickly so it stays tender.

Is tamari really gluten-free?

Most tamari is gluten-free, but always check the label. If gluten matters for you, it’s worth the 5-second label scan.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days . Reheat in a skillet over medium heat or in the microwave. If it looks a little dry, add a tiny splash of water and stir.

Can I freeze Keto Beef and Cabbage Stir-Fry?

You can , but cabbage softens more after freezing and thawing. If you don’t mind a softer texture, freeze it up to 2 months . Thaw overnight in the fridge before reheating.

What can I serve with it (keeping it keto)?

It’s great as-is, but you can serve it over cauliflower rice or alongside a simple cucumber salad for crunch. (Bonus: it makes your plate feel extra “restaurant.”)

Keto Beef and Cabbage Stir-Fry: Blissfully Easy 25-Min Dinner

Description

Keto Beef and Cabbage Stir-Fry is a quick, one-pan low-carb dinner packed with tender beef, sautéed cabbage, garlic, and ginger in a savory soy sauce. Ready in about 25 minutes, it’s perfect for busy weeknights when you want bold takeout-style flavor without the carbs.

Ingredients

Scale

1 pound beef sirloin, thinly sliced
4 cups green cabbage, shredded
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon red pepper flakes (optional)
Green onions, for garnish (optional)
Sesame seeds, for garnish (optional)

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Instructions

Thinly slice the beef and prepare all vegetables.
Heat olive oil and sesame oil in a large skillet or wok over medium-high heat.
Add beef, season with salt and pepper, and cook for 3–5 minutes until browned. Remove and set aside.
In the same skillet, sauté onion, garlic, and ginger for 1–2 minutes until fragrant.
Add shredded cabbage and red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until tender but slightly crisp.
Return beef to the skillet and add soy sauce. Toss well and cook for another 2–3 minutes.
Taste and adjust seasoning if needed.
Garnish with green onions and sesame seeds before serving.

Notes

For easier slicing, freeze the beef for 10–15 minutes before cutting.

Don’t overcrowd the pan when browning beef — cook in batches if necessary.

To increase sauce slightly, add 1–2 tablespoons water or extra soy sauce.

Best enjoyed fresh, but leftovers store well for 3–4 days in the fridge.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 75 mg