Low-Carb Mongolian Ground Beef and Cabbage Recipe
This Low-Carb Mongolian Ground Beef and Cabbage recipe is a flavorful, quick, and healthy skillet meal. It combines tender ground beef with crisp cabbage and aromatic seasonings like garlic, ginger, and soy sauce to create a satisfying low-carb dish perfect for dinner or lunch. The dish is easy to prepare on the stovetop and garnished with green onions and toasted sesame seeds for an added burst of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb
Ingredients
Scale
Main Ingredients
- 1/2 small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 1 lb ground beef
Seasonings and Sauces
- 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
Garnish
- 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 heat, add the ground beef and cook until fully browned and no longer pink. Drain any excess fat from the skillet to keep the dish lean.
- Sauté onions and garlic: Add the finely diced onion and minced garlic to the beef in the skillet. Cook for 2-3 minutes until the onion is softened and the mixture is fragrant.
- Add cabbage: Stir in the shredded green cabbage and continue to sauté in the skillet for about 5 minutes, until the cabbage is slightly wilted but still retains some crunch.
- Add seasonings: Pour in the soy sauce (or coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Season with salt and black pepper to taste. Stir everything together thoroughly and cook for an additional 2-3 minutes until the cabbage is tender and flavors meld.
- Garnish and serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot as a low-carb, savory meal.
Notes
- You can substitute ground turkey or chicken in place of beef for a leaner option.
- Use coconut aminos instead of soy sauce for a gluten-free or lower sodium alternative.
- For extra heat, increase the red pepper flakes or add a dash of hot sauce.
- This dish can be served over cauliflower rice to keep it low-carb.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: Mongolian ground beef, low carb recipe, cabbage skillet, quick dinner, healthy Asian stir-fry
