Low Carb Mongolian Ground Beef
A savory low-carb dish featuring browned ground beef and tender cabbage in a flavorful Asian-inspired sauce, garnished with green onions and sesame seeds for an authentic taste.
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.