Low Carb Mongolian Ground Beef Cabbage
This low-carb Mongolian dish combines savory ground beef and crunchy cabbage in a flavorful sauce, perfect for a quick, healthy dinner with Asian-inspired tastes.
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.