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Low Carb Mongolian Ground Beef Cabbage

Low Carb Mongolian Ground Beef Cabbage

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For Browning and Sautéing
  • 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
For the Sauce and Dish
  • 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

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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)
  4. 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
  5. 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
  6. 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

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best results.
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