Low-Carb Mongolian Ground Beef and Cabbage Recipe

Introduction

This Low-Carb Mongolian Ground Beef and Cabbage dish is a flavorful, quick, and healthy meal perfect for busy weeknights. With savory soy sauce, aromatic ginger, and tender cabbage, it’s a satisfying twist on a classic Asian-inspired stir-fry.

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 garlic to the beef. Cook for 2-3 minutes until fragrant and soft.
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 pepper. Mix well and cook another 2-3 minutes until cabbage is tender.
5. Step 5: Garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

• Use coconut aminos instead of soy sauce for a gluten-free, low-sodium option.
• Add sliced mushrooms or bell peppers for extra veggies and flavor.
• Serve over cauliflower rice to keep the meal low-carb and filling.
• Adjust red pepper flakes to your preferred spice level or omit for a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. The cooking time remains similar, but be sure to cook the meat thoroughly until no pink remains.

Is this recipe suitable for a low-carb diet?

Absolutely. This dish uses cabbage in place of higher-carb ingredients like rice or noodles, making it a great choice for low-carb and keto diets.

Low-Carb Mongolian Ground Beef and Cabbage Recipe

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This Low-Carb Mongolian Ground Beef and Cabbage recipe offers a savory and healthy twist on traditional Mongolian flavors by combining ground beef with shredded cabbage. Quick to prepare and packed with delicious Asian-inspired seasonings such as soy sauce, sesame oil, and ginger, this skillet dish makes a perfect low-carb meal that’s both flavorful and nutritious.

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

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1/2 small onion, finely diced
• 3 cups green cabbage, shredded
• 3 cloves garlic, minced
• 2 green onions, sliced (for garnish)

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
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Meat

• 1 pound ground beef

Instructions

1. Brown the beef: In a large skillet over medium heat, add the ground beef and cook it thoroughly, breaking it apart with a spoon, until it is fully browned. Drain off any excess fat to keep the dish lean.
2. Sauté onions and garlic: Add the finely diced onion and minced garlic to the skillet with the cooked beef. Stir and cook for 2-3 minutes until the onion becomes translucent and fragrant.
3. Cook the cabbage: Mix in the shredded green cabbage and sauté for about 5 minutes, stirring occasionally, until the cabbage starts to soften and wilt.
4. Add seasonings: Pour in the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes if using. Season with salt and black pepper. Stir everything together well and continue cooking for another 2-3 minutes until the cabbage is tender and the flavors meld.
5. Garnish and serve: Remove from heat and top with sliced green onions and toasted sesame seeds if desired for extra flavor and texture. Serve immediately.

Notes

• You can substitute ground beef with ground turkey or chicken for a leaner version.
• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• Adjust the red pepper flakes to control the heat level.
• This dish pairs well with cauliflower rice for a complete low-carb meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Low carb, Mongolian beef, Ground beef recipe, Cabbage stir-fry, Asian skillet recipe, Easy weeknight dinner