Low-Carb Mongolian Ground Beef and Cabbage Recipe

Introduction

This Low-Carb Mongolian Ground Beef and Cabbage dish is a quick, flavorful meal perfect for busy weeknights. Combining tender ground beef with savory sauce and tender cabbage, it’s both satisfying and healthy.

Ingredients

• 1 lb ground beef
• 1 medium head of cabbage, roughly chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons brown sugar substitute (like Swerve or monk fruit)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds, for garnish
• Salt and pepper to taste
• Optional: Red pepper flakes for added heat

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it apart with a spatula. Drain excess fat if necessary.
2. Step 2: Add the minced garlic and grated ginger to the skillet with the beef. Sauté for 1 to 2 minutes until fragrant.
3. Step 3: Stir in the soy sauce, brown sugar substitute, sesame oil, and rice vinegar. Mix until the beef is well-coated with the sauce.
4. Step 4: Add the chopped cabbage to the skillet, gently folding it into the beef mixture. Reduce the heat to medium, cover the skillet, and cook for 5 to 7 minutes until the cabbage is tender.
5. Step 5: Uncover the skillet and stir in the sliced green onions. Season with salt, pepper, and red pepper flakes if using. Continue cooking for 2 to 3 minutes until the cabbage is soft and the sauce slightly thickens.
6. Step 6: Remove from heat and garnish with sesame seeds before serving. Enjoy hot!

Tips & Variations

• Use tamari instead of soy sauce for a gluten-free version.
• Add a splash of water or broth if the mixture becomes too dry while cooking the cabbage.
• For extra crunch, serve with chopped peanuts or cashews on top.
• Adjust the sweetness or saltiness by tasting the sauce and adding more brown sugar substitute or soy sauce accordingly.

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 use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be a great lean alternative. Just follow the same cooking steps, ensuring the meat is fully cooked.

Is this recipe suitable for a keto diet?

Yes, by using a low-carb brown sugar substitute and ensuring no added carbs in the soy sauce, this dish fits well within a keto-friendly meal plan.

Low-Carb Mongolian Ground Beef and Cabbage Recipe

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★★★★★

4.4 from 640 reviews

A flavorful low-carb Mongolian-inspired dish featuring ground beef and tender cabbage cooked in a savory soy-ginger sauce, perfect for a quick and healthy weeknight dinner.

• Author: Elias
• 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

Meat and Vegetables

• 1 lb ground beef
• 1 medium head of cabbage, roughly chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup green onions, sliced

Sauce and Seasonings

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons brown sugar substitute (like Swerve or monk fruit)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Optional: Red pepper flakes for added heat

Garnish

• 1 tablespoon sesame seeds

Instructions

1. Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked. Drain excess fat if needed.
2. Sauté Aromatics: Add minced garlic and grated ginger to the skillet with the beef. Sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Add Sauce Ingredients: Stir in soy sauce, brown sugar substitute, sesame oil, and rice vinegar. Mix thoroughly to coat the beef evenly with the sauce.
4. Cook the Cabbage: Add the roughly chopped cabbage to the skillet and gently fold it into the beef mixture. Reduce heat to medium, cover the skillet, and cook for 5-7 minutes until the cabbage becomes tender but still slightly crisp.
5. Finish Cooking: Remove the lid and stir in sliced green onions. Season with salt, pepper, and optional red pepper flakes. Cook uncovered for an additional 2-3 minutes, allowing the sauce to thicken slightly and the cabbage to soften more.
6. Garnish and Serve: Remove from heat and sprinkle sesame seeds over the dish. Serve hot and enjoy your low-carb Mongolian ground beef and cabbage!

Notes

• For a gluten-free option, use tamari instead of regular soy sauce.
• Adjust red pepper flakes according to desired spice level.
• Brown sugar substitute keeps this low-carb and diabetic-friendly.
• Draining excess fat from the beef ensures a leaner dish.
• Can be served over cauliflower rice for added texture without extra carbs.

Keywords: Mongolian beef, ground beef recipe, low carb dinner, cabbage recipe, Asian-inspired, healthy ground beef