Low Carb Mongolian Ground Beef Cabbage

Why I Love This Recipe

I love how this recipe delivers all the bold, umami-packed flavors of a traditional Mongolian dish but keeps it light and low-carb. The cabbage gives it a crunchy, hearty texture, and the sauce is so flavorful, I don’t miss the sugar or starch at all. Plus, it’s ready in under half an hour, which makes it perfect for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 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)

Directions

1. I start by browning the ground beef in a large skillet over medium-high heat until fully cooked.

2. After draining off the excess fat, I add the diced onion and sauté until it becomes translucent.

3. Then I stir in the garlic and ground ginger, letting it cook for about a minute until fragrant.

4. I add the shredded cabbage to the skillet and cook it just until it’s tender but still has some crunch.

5. In a small bowl, I mix the soy sauce, sesame oil, rice vinegar, and red pepper flakes, then pour the sauce over the beef and cabbage. I stir well to combine and let it cook for a couple more minutes to absorb the flavor.

6. Finally, I garnish the dish with sliced green onions and sesame seeds before serving it hot.

Servings and timing

This recipe makes 4 servings and takes just 25 minutes from start to finish. It’s ideal for quick lunches or dinners, especially if I’m keeping things low-carb.

Variations

Sometimes I swap the ground beef for ground turkey or pork to change things up. I also like adding mushrooms, shredded carrots (if I’m not strict on carbs), or using purple cabbage for color. If I want it sweeter, I’ll add a tiny bit of monk fruit or stevia. For more heat, I toss in a bit more red pepper flakes or a drizzle of chili oil.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the texture nice and avoid sogginess. A quick microwave reheat also works if I’m short on time.

FAQs

Is this recipe keto-friendly?

Yes, it’s very keto-friendly as it’s low in carbs and high in healthy fats from the sesame oil and beef.

Can I use bagged coleslaw mix instead of cabbage?

Absolutely. I like using coleslaw mix when I need to save time—it works just as well and speeds up prep.

What can I serve this with?

I usually enjoy it on its own, but it’s great over cauliflower rice or in lettuce wraps if I want something more filling.

Can I freeze this?

Yes, I freeze portions in airtight containers. When reheating, I just sauté it again until hot to maintain the texture.

How do I make it less salty?

I use low-sodium soy sauce or coconut aminos and avoid adding extra salt until after I’ve tasted the finished dish.

Conclusion

This Low Carb Mongolian Ground Beef Cabbage recipe is one of my go-to meals when I want something fast, flavorful, and healthy. It’s satisfying, versatile, and fits right into my low-carb lifestyle without sacrificing taste. Whether I’m cooking for myself or meal prepping for the week, it never disappoints.

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