Low Carb Asian Beef & Cabbage. There are probably a thousand ways to fix a low carb Asian beef & cabbage and this is the way I do mine. It’s filling, satisfying and quite piquant.
Don’t have any stories to tell or tips for you here, it’s just an easy, quick dinner for four people when you don’t have the time or inclination to do much cooking but you still want to fix something really tasty for dinner. I added a hard boiled egg and a few tomato slices because I do only eat once a day but honestly you don’t necessarily need anything else. If you are so inclined, this is the recipe for my Hoisin Sauce.
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- ¼ C Tamari
- 2 T Water
- 1 T Fish Sauce
- 1 T LowCarb Hoisin Sauce (Optional And I Make My Own)
- 2 t Allulose
- 1 t White Vinegar
- 1 t Sherry Cooking Wine
- 1 Lb Ground Beef
- 1 Head Cabbage Shredded (10-12 Cups)
- 1 Small Onion Thinly Sliced
- ½ C Mixed Red, Orange, or Yellow Pepper Sliced Thinly.
- 1 T Olive Oil
- 1 t Sesame Oil (Optional But Good)
- 4 Cloves Garlic Paste
- 2 t Ginger Paste
- ¼ C Cilantro Chopped (For Garnish)
- 2 T Green Onions For (Garnish)
- Mix all sauce ingredients in a small bowl.
- Heat oil in large pot and sauté onions until just barely beginning to get limp.
- Add sliced peppers.
- Add garlic and ginger & cook 30-45 seconds.
- Add beef and cook until browned.
- Add cabbage and about ½ the sauce, mix well, cover and cook until cabbage is cooked and wilted.
- Uncover, add rest of sauce and cook until sauce is reduced a bit.
- Garnished with cilantro.
- 4 Servings
- 452 Calories, 35.7g Protein, 27.4g Fat, 16.6g Carbs, 4.7g Fiber, 11.9g Net Carbs
- This may seem a bit high carby to some but remember, it is probably all you will eat besides maybe a small salad.