Low Carb Mongolian Ground Beef Cabbage is a quick, flavorful, and healthy weeknight meal that’s incredibly satisfying. This recipe offers a delicious, low-carb take on a classic, perfect for anyone looking to enjoy comforting Asian-inspired flavors without the carb overload.
Key Ingredients for Low Carb Mongolian Ground Beef Cabbage
- 1 tablespoon olive oil or avocado oil
- 1 pound lean ground beef
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated (about 1 tablespoon)
- 1 teaspoon red pepper flakes (optional, for heat)
- 8 cups thinly sliced green cabbage (about 1/2 medium head)
- 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or other low-carb sweetener (adjust to taste)
- 1 teaspoon sesame oil
- 2 tablespoons water or beef broth
- Optional garnishes: chopped green onions, toasted sesame seeds
How to Make Low Carb Mongolian Ground Beef Cabbage
This Low Carb Mongolian Ground Beef Cabbage recipe is a true weeknight warrior, delivering incredible flavor with minimal effort in under 30 minutes. Its simplicity lies in the one-pan preparation, blending savory ground beef with tender, wilted cabbage in a rich, satisfying sauce. Get ready for a delicious and healthy meal that’s surprisingly easy to whip up!
Step-by-Step Instructions
- Brown the Ground Beef: Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté Aromatics: Add the thinly sliced onion to the skillet with the ground beef. Cook, stirring occasionally, until the onion begins to soften, about 3-4 minutes. Stir in the minced garlic and grated ginger, and red pepper flakes if using. Cook for another minute until fragrant, being careful not to burn the garlic.
- Wilt the Cabbage: Add the thinly sliced green cabbage to the skillet. It might seem like a lot, but it will wilt down significantly. Stir and toss the cabbage with the ground beef mixture until it starts to soften, approximately 5-7 minutes.
- Create the Sauce: In a small bowl, whisk together the low-sodium soy sauce or tamari, Worcestershire sauce, rice vinegar, erythritol (or your chosen sweetener), and sesame oil. Pour this sauce over the cabbage and beef mixture in the skillet.
- Simmer and Thicken: Add the 2 tablespoons of water or beef broth to the skillet. Stir everything well to coat the cabbage and beef evenly with the sauce. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly and the cabbage to become tender-crisp.
- Serve: Taste and adjust seasoning if needed. Serve the Low Carb Mongolian Ground Beef Cabbage hot, garnished with chopped green onions and toasted sesame seeds if desired.
Why You’ll Love This Low Carb Mongolian Ground Beef Cabbage
You’ll adore this Low Carb Mongolian Ground Beef Cabbage for its astonishing ability to deliver a deeply satisfying, umami-rich flavor profile that rivals traditional, carb-heavy versions. The tender ground beef melds beautifully with the slightly crisp cabbage, all tossed in a savory, slightly sweet sauce that coats every bite. It’s incredibly budget-friendly, making it a perfect option for feeding your family delicious, healthy meals without breaking the bank, especially when compared to expensive takeout. The sprinkle of fresh green onions and sesame seeds adds a delightful pop of freshness and texture that truly elevates this simple dish.
This recipe is a game-changer for anyone following a low-carb lifestyle, offering a comforting and familiar taste without the guilt. Forget hours spent in the kitchen; this dish comes together in under 30 minutes, making it ideal for busy weeknights. Trust us, once you try this easy, flavorful Low Carb Mongolian Ground Beef Cabbage, it’s bound to become a regular in your meal rotation. Give it a go – your taste buds and your waistline will thank you!
Storing and Reheating Tips
Properly storing and reheating your Low Carb Mongolian Ground Beef Cabbage ensures you can enjoy its delicious flavors for days to come.
- Refrigeration: Allow the cooked dish to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Place the leftovers in a skillet over medium heat, adding a tablespoon or two of water or broth if it seems a bit dry. Stir occasionally until heated through.
- Microwave: Alternatively, you can reheat in the microwave. Place the leftovers in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until thoroughly hot.
- Freezing: While this dish is best enjoyed fresh, you can freeze it for longer storage. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop method for best results.
Final Thoughts
This Low Carb Mongolian Ground Beef Cabbage is a flavorful, budget-friendly, and incredibly easy meal that proves healthy eating doesn’t have to be complicated. Give this simple yet delicious recipe a try for a satisfying weeknight dinner!
Low Carb Mongolian Ground Beef Cabbage
Ingredients
Equipment
Method
- Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.1 tablespoon olive oil or avocado oil, 1 pound lean ground beef
- Add the thinly sliced onion to the skillet with the ground beef. Cook, stirring occasionally, until the onion begins to soften, about 3-4 minutes. Stir in the minced garlic and grated ginger, and red pepper flakes if using. Cook for another minute until fragrant, being careful not to burn the garlic.1 medium onion, thinly sliced, 2 cloves garlic, minced, 1 inch fresh ginger, grated (about 1 tablespoon), 1 teaspoon red pepper flakes
- Add the thinly sliced green cabbage to the skillet. It might seem like a lot, but it will wilt down significantly. Stir and toss the cabbage with the ground beef mixture until it starts to soften, approximately 5-7 minutes.8 cups thinly sliced green cabbage (about 1/2 medium head)
- In a small bowl, whisk together the low-sodium soy sauce or tamari, Worcestershire sauce, rice vinegar, erythritol (or your chosen sweetener), and sesame oil. Pour this sauce over the cabbage and beef mixture in the skillet.1/4 cup low-sodium soy sauce or tamari, 2 tablespoons Worcestershire sauce, 1 tablespoon rice vinegar, 1 tablespoon erythritol or other low-carb sweetener, 1 teaspoon sesame oil
- Add the 2 tablespoons of water or beef broth to the skillet. Stir everything well to coat the cabbage and beef evenly with the sauce. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly and the cabbage to become tender-crisp.2 tablespoons water or beef broth
- Taste and adjust seasoning if needed. Serve the Low Carb Mongolian Ground Beef Cabbage hot, garnished with chopped green onions and toasted sesame seeds if desired.chopped green onions, toasted sesame seeds