Name: Low-Carb Mongolian Ground Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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; 1 tablespoon toasted sesame seeds (optional)

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Introduction

This Low-Carb Mongolian Ground Beef and Cabbage recipe is a flavorful and healthy twist on a classic dish. It comes together quickly, making it perfect for busy weeknights while keeping your carb intake low. Enjoy savory, tender beef paired with crisp cabbage and bold Asian-inspired seasonings.

The dish shows layers of cooked ground meat mixed with soft, lightly browned cabbage pieces on a white plate, topped with small, bright green sliced scallions scattered evenly on top. The meat is brown and crumbly, while the cabbage pieces are translucent with some caramelized edges, creating a mix of smooth and slightly crispy textures. The white plate sits on a white marbled surface, highlighting the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

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)
1 pound ground beef

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 minced garlic to the beef. Cook for 2-3 minutes until fragrant and softened.
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 (if using), salt, and black pepper. Mix well and cook for another 2-3 minutes until the cabbage is tender.
Step 5: Garnish with sliced green onions and toasted sesame seeds before serving.

Tips & Variations

For a lower sodium option, substitute soy sauce with coconut aminos.
Adjust the spice level by adding more or less red pepper flakes.
Try adding sliced mushrooms or bell peppers for extra veggies.
Use ground turkey or chicken as an alternative to beef for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warm. Avoid overcooking when reheating to maintain the cabbage’s texture.

How to Serve

A close-up of a white rectangular plate filled with a stir-fry dish showing two main layers: the bottom layer is cooked ground meat with a dark brown, slightly glossy texture, and the top layer consists of cooked cabbage pieces that are light yellow to pale brown with a soft, slightly wilted look. Scattered across the top are small, bright green chopped scallions adding color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free tamari or coconut aminos instead of regular soy sauce to keep it gluten-free.

Is this dish suitable for meal prep?

Absolutely. It reheats well and can be portioned out for quick lunches or dinners throughout the week.