Low Carb Mongolian Ground Beef Cabbage Recipe
This Low Carb Mongolian Ground Beef Cabbage recipe is a quick and flavorful stir-fry that combines tender ground beef with crunchy shredded cabbage in a savory soy and sesame sauce. Perfect for a healthy, low-carb dinner, it takes just 25 minutes to prepare and serves 4 people. The dish is enhanced with garlic, ginger, and a touch of heat from red pepper flakes, making it a delicious and wholesome meal suitable for low-carb diets.
- 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
Protein & Vegetables
- 1/2 small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Sauces & Oils
- 2 tablespoons soy sauce (or coconut aminos for low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Spices & Garnishes
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 1 lb ground beef
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon, until fully browned and no longer pink.
- Sauté the Onion: Drain excess fat from the skillet, then add the finely diced onion. Cook, stirring frequently, until the onion becomes translucent and soft.
- Add Garlic and Ginger: Stir in the minced garlic and ground ginger, cooking for about 1 minute until fragrant but not burnt.
- Cook the Cabbage: Add the shredded green cabbage to the skillet. Stir well and cook until the cabbage softens but retains some crunch, about 3-4 minutes.
- Add Sauce and Seasonings: In a small bowl, mix soy sauce, sesame oil, rice vinegar, and red pepper flakes. Pour this mixture over the beef and cabbage, stirring to coat everything evenly. Season with salt and black pepper to taste.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds if using. Serve warm and enjoy your low-carb Mongolian ground beef cabbage!
Notes
- For lower sodium, substitute soy sauce with coconut aminos.
- Adjust the amount of red pepper flakes to control the spice level.
- To keep it dairy-free, ensure no butter is used during cooking.
- This dish pairs well with cauliflower rice for an extra low-carb meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: low carb, Mongolian beef, ground beef, cabbage stir-fry, Asian recipe, quick dinner, healthy meal, stovetop cooking