Low-Carb Mongolian Ground Beef and Cabbage Recipe

Introduction

This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick and flavorful meal perfect for busy weeknights. Packed with savory and slightly tangy notes, it offers a satisfying twist on traditional Mongolian flavors without the carbs.

Ingredients

• 1/2 small onion, finely diced
• 3 cups green cabbage, shredded
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for low sodium)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

1. Step 1: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Step 2: Add the diced onion and minced garlic to the beef. Cook for 2-3 minutes until fragrant and softened.
3. Step 3: Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.
4. Step 4: Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and black pepper. Mix well and cook for another 2-3 minutes until the cabbage is tender.
5. Step 5: Garnish with sliced green onions and toasted sesame seeds before serving.

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add a dash of sriracha sauce.
• Replace ground beef with ground turkey or chicken for a lighter option.
• Try adding thinly sliced bell peppers or mushrooms for more vegetable variety.
• Use coconut aminos instead of soy sauce for a gluten-free and lower sodium alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the mixture seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, it stores well and can be prepared a day in advance. Just reheat before serving for best flavor and texture.

Is this recipe suitable for a low-carb diet?

Absolutely. The use of cabbage instead of noodles or rice keeps the carbs low while maintaining great flavor and satisfying texture.

Low-Carb Mongolian Ground Beef and Cabbage Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Low-Carb Mongolian Ground Beef and Cabbage recipe combines savory ground beef with tender cabbage and classic Mongolian-inspired flavors like soy sauce, sesame oil, and ginger in a quick and healthy skillet meal perfect for a low-carb diet.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 small onion, finely diced
• 3 cups green cabbage, shredded
• 3 cloves garlic, minced
• 1 lb ground beef

Seasonings and Sauces

• 2 tablespoons soy sauce (or coconut aminos for low sodium)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Garnish

• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds (optional)

Instructions

1. Brown the Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook, stirring occasionally, until fully browned and no longer pink. Drain any excess fat from the skillet to keep the dish lean.
2. Sauté Onions and Garlic: Add the finely diced onion and minced garlic to the cooked beef. Continue cooking for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
3. Add Cabbage: Stir in the shredded green cabbage. Sauté the mixture for about 5 minutes, allowing the cabbage to slightly wilt but retain some texture.
4. Season the Dish: Pour in the soy sauce (or coconut aminos), sesame oil, and rice vinegar, then sprinkle in the ground ginger, red pepper flakes if using, salt, and black pepper. Mix everything thoroughly and cook for another 2-3 minutes until the cabbage is tender and the flavors are well combined.
5. Garnish and Serve: Remove from heat. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot as a satisfying low-carb meal.

Notes

• Use coconut aminos instead of soy sauce for a lower sodium option.
• Red pepper flakes add heat but can be omitted for a milder dish.
• The dish can be served with cauliflower rice for an extra low-carb option.
• Ensure to drain excess fat after browning the beef to keep the recipe low in fat.
• To keep it keto-friendly, avoid adding any sugar or carb-heavy ingredients.

Keywords: Mongolian ground beef, low carb recipe, cabbage stir fry, quick dinner, keto friendly, Asian-inspired beef