Low Carb Mongolian Ground Beef and Cabbage Recipe
This Low Carb Mongolian Ground Beef Cabbage recipe is a flavorful and healthy stir-fry dish combining lean ground beef, green cabbage, and a savory Mongolian-inspired sauce made with soy sauce, sesame oil, garlic, and ginger. It’s a quick, easy, and satisfying meal perfect for weeknight dinners, offering a low-carb alternative to traditional Mongolian dishes with a tender-crisp texture and bold Asian flavors.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb
Ingredients
Primary Ingredients
- 1 pound lean ground beef
- 3 cups green cabbage, shredded
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Vegetables & Aromatics
- 1/2 small onion, finely diced
- 3 cloves garlic, minced
Sauce & Seasonings
- 1 tablespoon avocado oil (or other high smoke point oil), divided
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce (or low-sodium tamari/coconut aminos)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Prepare Ingredients: Mince the garlic and finely dice the onion. Shred the green cabbage and thinly slice the green onions for garnish. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes if using. Set this sauce mixture aside.
- Cook Ground Beef: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the lean ground beef, breaking it up with a wooden spoon. Cook until browned thoroughly with no pink remaining, about 6-8 minutes. Drain excess fat, leaving a little for flavor.
- Sauté Aromatics: Add the diced onion to the browned beef and sauté for 2-3 minutes until translucent. Then add the minced garlic and ground ginger, stirring for 30-60 seconds to release their aroma without burning.
- Add Sauce and Simmer: Pour the prepared sauce over the beef and aromatics. Stir to combine, then let it gently simmer for 2-3 minutes to deepen the flavors.
- Sauté Cabbage: In a separate large skillet, heat remaining 1 tablespoon of avocado oil over medium-high heat. Add shredded cabbage, season with salt and black pepper, and sauté while tossing frequently for 5-8 minutes until cabbage is tender-crisp but still slightly firm.
- Combine and Serve: Add the beef mixture back into the skillet with the sautéed cabbage. Toss gently but thoroughly to coat the cabbage with the sauce. Serve immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
- Use lean ground beef to reduce fat and calories.
- Substitute soy sauce with low-sodium tamari or coconut aminos for a gluten-free option.
- Adjust red pepper flakes to desired spice level or omit for no heat.
- Cook cabbage just until tender-crisp to maintain texture and nutrients.
- For extra flavor, you can add a splash of water or broth during simmering if sauce reduces too much.
