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. Combining savory beef with tender cabbage and aromatic spices, it’s both satisfying and healthy.
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
- Step 1: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Step 2: Add the diced onion and garlic to the beef. Cook for 2-3 minutes until fragrant and soft.
- Step 3: Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.
- Step 4: Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook another 2-3 minutes until cabbage is tender.
- Step 5: Garnish with sliced green onions and sesame seeds before serving.
Tips & Variations
- For a spicier kick, increase the red pepper flakes or add a dash of sriracha sauce.
- Use ground turkey or chicken as a leaner protein alternative.
- Swap green cabbage for napa cabbage or bok choy for a different texture.
- Serve over cauliflower rice for a complete low-carb meal.
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. Avoid overcooking during reheating to keep the cabbage tender-crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, simply replace regular soy sauce with tamari or coconut aminos to keep it gluten-free.
Is this dish suitable for meal prep?
Absolutely. It stores well and can be portioned out for easy lunches or dinners throughout the week.
PrintLow-Carb Mongolian Ground Beef and Cabbage Recipe
This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick, flavorful, and healthy dish perfect for those looking to enjoy a savory meal without the carb overload. Featuring tender ground beef sautéed with fragrant garlic, ginger, and soy sauce, combined with crisp green cabbage for a satisfying texture, this stir-fry captures the bold flavors of Mongolian cuisine while keeping it simple and diet-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mongolian
- Diet: Low Carb
Ingredients
Main Ingredients
- 1/2 small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 1 pound ground beef
Seasonings & 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
- Brown the beef: Heat a large skillet over medium heat and add the ground beef. Cook until fully browned and no longer pink inside. Once cooked, drain any excess fat to keep the dish light and healthy.
- Sauté aromatics: Add the finely diced onion and minced garlic to the skillet with the beef. Cook for 2 to 3 minutes until the onions become soft and the garlic is fragrant, enhancing the flavor of the dish.
- Cook the cabbage: Stir in the shredded green cabbage and sauté for about 5 minutes until it begins to wilt slightly but still retains some crunch for texture contrast.
- Add seasonings: Pour in the soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes (if using), salt, and black pepper. Mix everything thoroughly and continue cooking for another 2–3 minutes to allow the cabbage to become tender and the flavors to meld together.
- Garnish and serve: Remove the skillet from heat and sprinkle the sliced green onions and optional toasted sesame seeds on top for freshness and a subtle nutty crunch before serving.
Notes
- For a lower sodium option, substitute soy sauce with coconut aminos.
- Red pepper flakes are optional—adjust the amount based on your spice preference.
- Drain excess fat after browning the beef for a healthier dish.
- Use a sharp knife to finely dice onion and mince garlic for even flavor distribution.
- Make sure not to overcook the cabbage to maintain a slight crisp texture.
Keywords: Low carb, Mongolian beef, ground beef recipe, cabbage stir fry, healthy dinner, quick meal
