Description
This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick and flavorful skillet dish perfect for a nutritious weeknight meal. Combining savory ground beef with fresh cabbage and an aromatic blend of soy sauce, ginger, and garlic, this stir-fry delivers a satisfying Asian-inspired taste that’s both low in carbohydrates and packed with wholesome ingredients.
Ingredients
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
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Brown the ground beef: Place a large skillet over medium heat and add the ground beef. Cook, stirring occasionally, until the beef is fully browned and no longer pink, about 6-8 minutes. Drain any excess fat from the skillet to keep the dish lean.
- Sauté onions and garlic: Add the finely diced onion and minced garlic directly to the browned beef in the skillet. Cook together for 2-3 minutes, stirring frequently, until the onion is translucent and fragrant.
- Add cabbage: Stir in the shredded green cabbage and sauté for about 5 minutes, allowing it to soften slightly but still retain a bit of crunch.
- Season the mixture: Pour in the soy sauce, sesame oil, rice vinegar, and sprinkle the ground ginger and red pepper flakes (if using). Season with salt and black pepper to taste. Mix well to combine all the flavors and continue cooking for another 2-3 minutes until the cabbage is tender and everything is heated through.
- Garnish and serve: Remove from heat and transfer to serving plates. Garnish with sliced green onions and toasted sesame seeds to add a fresh and nutty finish. Serve immediately and enjoy!
Notes
- Use coconut aminos instead of soy sauce for a lower sodium alternative.
- Adjust red pepper flakes based on your preferred spice level or omit for no heat.
- Drain excess fat after browning beef to reduce overall fat content.
- This recipe is great for meal prep and holds up well when refrigerated for up to 3 days.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
