This Low Carb Mongolian Ground Beef Cabbage brings a savory, satisfying twist to traditional Mongolian-inspired flavors, perfectly suited for those watching carbs without sacrificing taste. The combination of tender ground beef and crisp cabbage in a flavorful sauce makes this dish a quick, nutritious weekday meal that delights the senses.
The harmony of aromatic garlic, ginger, and a hint of heat balanced by sesame oil and rice vinegar elevates simple ingredients into a vibrant, family-friendly dinner that cooks up in under 30 minutes.
- Low-carb and keto-friendly, perfect for healthy lifestyles.
- Quick, easy to prepare with minimal ingredients.
- Rich in flavor with a satisfying meat and vegetable balance.
- Versatile enough for dinner or lunch meal prep.
Ingredients
- Ground beef: Use lean ground beef for a hearty protein base with less fat, browning it to develop rich flavor.
- Small onion: Finely diced to add mild sweetness and depth to the dish.
- Green cabbage: Shredded fresh cabbage brings crunch and fiber, complementing the beef’s texture.
- Garlic cloves: Minced garlic adds aromatic pungency essential to Mongolian flavor profiles.
- Soy sauce or coconut aminos: Provides salty umami; coconut aminos for a low-sodium alternative.
- Sesame oil: Toasted sesame oil delivers a nutty aroma and warm toasted notes.
- Rice vinegar: Adds a subtle tang to balance richness and brighten the dish.
- Ground ginger: Offers warm, zesty undertones that enhance savory flavors.
- Red pepper flakes: Optional for a gentle heat kick, adjust to taste.
- Salt and black pepper: Season to taste, enhancing all flavors harmoniously.
- Green onions: Sliced fresh scallions for garnish, adding color and mild onion flavor.
- Toasted sesame seeds: Optional garnish for extra texture and nutty taste.
Instructions
- Brown the Ground Beef
Heat a large skillet over medium-high heat, add ground beef, and cook until fully browned. This step creates caramelized bits that boost the dish’s complexity and flavor.
- Sauté the Onion
Drain excess fat, then add finely diced onion to the skillet. Sauté until translucent to soften and bring out its natural sweetness, complementing the beef.
- Add Garlic and Ginger
Mix in minced garlic and ground ginger, cooking briefly until fragrant. This awakens the spices and infuses the dish with essential Mongolian flavors.
- Cook the Cabbage
Stir in shredded cabbage, cooking until tender yet retaining some crunch. This maintains texture contrast and ensures the greens don’t become mushy.
- Mix and Add Sauce
Combine soy sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl, then pour over the cabbage and beef mixture. Stir well to evenly coat and meld the flavors together.
- Garnish and Serve
Finish by sprinkling sliced green onions and toasted sesame seeds on top. These garnishes add freshness, color, and a delightful nutty crunch for presentation and taste.
- Choose lean ground beef to reduce fat and avoid excess grease in the skillet.
- Adjust red pepper flakes to control the heat level according to your preference.
- Use coconut aminos for a gluten-free, lower sodium alternative to traditional soy sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture or microwave with a splash of water to revive moisture.
Serving Suggestions
Enjoy this dish on its own for a protein-packed meal or serve alongside cauliflower rice for an extra low-carb option. It also pairs well with steamed broccoli or a crisp cucumber salad for freshness.
- Drain excess fat after browning beef to avoid soggy cabbage and greasy texture.
- Shred cabbage finely for quicker cooking and even distribution.
- Toast sesame seeds in a dry skillet before using to maximize their flavor impact.
FAQs
- Can I substitute ground turkey or chicken?
Yes, ground turkey or chicken work well for a leaner option, though the flavor will be slightly milder than beef.
- Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of regular soy sauce.
- How spicy is the dish?
It’s mildly spicy if you add red pepper flakes; omit them for a milder flavor.
- Can I add other vegetables?
Yes, feel free to add sliced bell peppers or mushrooms to boost vegetables and volume.
- How long does it keep in the fridge?
Store in an airtight container for up to 3 days to ensure freshness and safety.
- Is this recipe suitable for meal prep?
Absolutely, it reheats well and can be portioned for lunches or dinners during the week.
Low Carb Mongolian Ground Beef Cabbage
Equipment
- 1 large skillet for cooking beef and vegetables
Ingredients
- 1/2 small onion finely diced
- 3 cups green cabbage shredded
- 3 cloves garlic minced
- 2 tablespoons soy sauce or coconut aminos
- 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
- Cook ground beef in a large skillet over medium-high heat until browned.
- Drain excess fat, then add diced onion and sauté until translucent.
- Add minced garlic and ground ginger, cooking until fragrant.
- Stir in shredded cabbage and cook until tender yet still slightly crunchy.
- Combine soy sauce, sesame oil, rice vinegar, and red pepper flakes; pour over the skillet mixture and stir well.
- Season with salt and black pepper to taste.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Use coconut aminos for a low sodium option.
- Red pepper flakes can be omitted for less heat.
- Leftovers store well refrigerated up to 3 days.
- For extra crunch, add water chestnuts or bell peppers.
