Discover a savory low carb twist on traditional Mongolian flavors with this quick and vibrant ground beef and cabbage dish. Combining tender ground beef with crisp green cabbage in a luscious umami-packed sauce, this meal is as satisfying as it is healthy. It’s perfect for a flavorful weeknight dinner when you’re craving something both comforting and light.
This easy-to-make recipe highlights the natural sweetness of cabbage paired with aromatic garlic and ginger, elevated by soy sauce and toasted sesame oil. Ready in just 25 minutes, it effortlessly fits into a busy lifestyle while staying on track with your low carb goals.
- Low carb and nutrient-dense for healthy meals that don’t sacrifice taste.
- Quick to prepare, making it ideal for busy weekdays or last-minute dinners.
- Bold Mongolian-inspired savory sauce that elevates simple ingredients.
- Uses whole-food ingredients, free from processed fillers or heavy carbs.
Ingredients
- 1/2 small onion: Finely diced for subtle sweetness and a mild aromatic base to the dish.
- 3 cups green cabbage: Shredded fresh cabbage provides crunch and fiber while keeping carbs low.
- 3 cloves garlic: Minced garlic adds vibrant flavor depth and a fragrant punch.
- 2 tablespoons soy sauce: Adds salty umami richness; opt for coconut aminos for a lower sodium alternative.
- 1 tablespoon sesame oil: Toasted sesame oil brings nutty complexity and authentic Mongolian aroma.
- 1 tablespoon rice vinegar: Balances richness with a subtle tang and brightness.
- 1 teaspoon ground ginger: Ground ginger imparts warmth and a slight zing that complements the savory beef.
- 1/4 teaspoon red pepper flakes: Optional spice for a gentle heat boost to awaken the palate.
- Salt and black pepper: To taste, seasoning the beef and cabbage perfectly.
- 2 green onions: Sliced fresh green onions add color and a mild sharpness as garnish.
- 1 tablespoon toasted sesame seeds: Optional, for added crunch and a nutty garnish finish.
Instructions
- Cook the Ground Beef
Heat a large skillet over medium-high heat and add the ground beef. Cook it until it’s fully browned, breaking it apart as it cooks. This step builds the hearty protein base of the dish while releasing rich, meaty flavors.
- Sauté the Onion
Drain any excess fat from the skillet, then add the finely diced onion. Sauté the onion until translucent and soft, which brings out its natural sweetness and softens its texture, perfectly complementing the beef.
- Add Aromatics
Stir in minced garlic and ground ginger to the skillet. Cook until fragrant, about 1-2 minutes, allowing the warm spices and garlic to infuse the beef mixture with their delicious aroma.
- Cook the Cabbage
Add the shredded green cabbage to the skillet and cook, stirring occasionally, until it becomes tender-crisp. This preserves its crunch and vibrant color, balancing the dish with freshness and lightness.
- Mix and Pour the Sauce
In a small bowl, combine soy sauce, toasted sesame oil, rice vinegar, and red pepper flakes if using. Pour this savory sauce over the beef and cabbage, stirring thoroughly to coat everything evenly. This melds the flavors and adds depth to the dish.
- Garnish and Serve
Remove the skillet from heat and garnish with sliced green onions and toasted sesame seeds. These finishing touches add texture, color, and enhanced flavor for an inviting presentation.
- For a truly authentic flavor, use high-quality soy sauce or tamari to avoid overpowering saltiness.
- Using fresh cabbage and quickly cooking it keeps the dish crisp and prevents sogginess.
- This recipe is easily adaptable for dietary preferences, including swapping beef for ground turkey or chicken.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to preserve texture without drying out.
Serving Suggestions
Enjoy this dish over steamed cauliflower rice or alongside a simple cucumber salad for a refreshing contrast. It also pairs well with a mild miso soup or crisp pickled vegetables.
- Browning the beef well before adding other ingredients enhances flavor via the Maillard reaction.
- Don’t overcook the cabbage; aiming for tender-crisp maximizes its nutritional value and texture.
- Taste and adjust the seasoning at the end to balance saltiness, acidity, and heat to your liking.
FAQs
- Can I use other meats instead of ground beef?
Yes, ground turkey or chicken work well as leaner alternatives, imparting a lighter flavor while keeping the dish low carb.
- Is this recipe suitable for keto diets?
Absolutely! This recipe is low in carbohydrates and rich in healthy fats and protein, making it ideal for keto followers.
- Can I make this recipe ahead of time?
Yes, you can prepare it up to 2 days in advance and reheat it before serving. However, cabbage texture is best fresh.
- What can I substitute for soy sauce?
Coconut aminos offer a soy-free, lower sodium substitute that still delivers umami flavor.
- Can I add more vegetables?
Definitely. Mushrooms, bell peppers, or snap peas complement the flavors well and add extra nutrition.
- How spicy is this dish?
The red pepper flakes add mild heat, but you can omit or increase them based on your spice preference.
- Is sesame oil essential?
Sesame oil adds authentic flavor and aroma, but if unavailable, a mild vegetable oil can be used—though flavor will be less rich.
Low Carb Mongolian Ground Beef
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
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- 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 but still crunchy.
- Combine soy sauce, sesame oil, rice vinegar, and red pepper flakes; pour over mixture and stir well.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Use coconut aminos for a lower sodium option.
- Store leftovers in an airtight container for up to 3 days.
- Add extra red pepper flakes for more heat.
