As the aroma of sizzling ginger and garlic fills my kitchen, I'm transported to a bustling Asian street market—thrumming with life and flavors. Today, I'm excited to share a dish that captures that essence: Low-Carb Mongolian Ground Beef and Cabbage. This recipe is a fantastic way to enjoy a hearty meal without the carbs weighing you down, making it perfect for those of us embracing a healthier lifestyle. Not only does it come together in just 35 minutes, but it’s also versatile enough to impress friends or satisfy a weeknight craving. By melding ground beef with tender cabbage, I’ve created a comforting dish that’s packed with flavor and falls delightfully into any low-carb meal plan. Curious about how to whip up this delicious fusion? Let's dive in!
Why is this dish a must-try?
Simplicity to prepare: This dish comes together in just 35 minutes, making it perfect for busy weeknights.
Bold flavors shine through: The blend of ginger, garlic, and sesame oil creates a rich, savory taste that will tantalize your taste buds.
Versatility at its finest: Serve it on its own for a low-carb meal or over cauliflower rice for added texture.
Crowd-pleaser potential: Whether you’re cooking for family or friends, this dish is sure to impress everyone at your table.
Healthy satisfaction without sacrifice: You can indulge in a hearty, filling meal while keeping your carb count low, making it ideal for anyone on a keto or low-carb diet.
Low-Carb Mongolian Ground Beef and Cabbage Ingredients
Here’s what you’ll need to create this delicious dish!
For the Beef and Cabbage
• Ground beef – 1 ½ pounds (80–90% lean) provides a rich flavor without excessive fat.
• Green cabbage – 1 medium cabbage (about 2 pounds) adds crunch and is super low in carbs.
For the Aromatics and Sauce
• Avocado oil – 2 tablespoons for sautéing, giving a light, nutty flavor.
• Toasted sesame oil – 1 tablespoon to infuse that authentic Asian flavor into the dish.
• Garlic – 4 cloves, minced for a robust aroma and taste.
• Fresh ginger – 1 tablespoon, finely grated to add warmth and spice.
• Green onions – 4, sliced (whites and greens separated) for added freshness and crunch.
For Flavoring
• Beef broth – ½ cup (low-sodium) for a savory base; adjust salt if needed.
• Soy sauce or tamari – ¼ cup (low-sodium for a healthier option or coconut aminos for gluten-free) to enhance umami goodness.
• Sugar-free sweetener – 2 ½ tablespoons to sweeten without the carbs; erythritol, allulose, or monk fruit are great options here.
• Rice vinegar – 1 tablespoon (unseasoned) adds a tangy brightness to the sauce.
• Chili garlic sauce or sriracha – 1–2 teaspoons (optional) for those who enjoy a bit of heat.
• Red pepper flakes – ½ teaspoon (optional) for extra spice!
• Ground black pepper – ½ teaspoon, or to taste, to season the dish.
• Onion powder – ½ teaspoon for an added depth of flavor.
• Garlic powder – ½ teaspoon rounds out the aromatics nicely.
• Xanthan gum or glucomannan – ½ teaspoon (optional) for thickening the sauce if desired.
• Salt – To taste, depending on your broth and soy sauce's saltiness.
For Garnishing
• Sesame seeds – 2 tablespoons, lightly toasted for that crunchy finish.
• Fresh cilantro or extra green onion greens – Optional, for a vibrant garnish to brighten up the plate.
With these ingredients in hand, you're all set to make a sensational Low-Carb Mongolian Ground Beef and Cabbage that will have everyone coming back for seconds!
Step‑by‑Step Instructions for Low-Carb Mongolian Ground Beef and Cabbage
Step 1: Prepare the Cabbage
Begin by removing any damaged outer leaves from the green cabbage. Cut it into quarters, carefully removing the core, then thinly slice into shreds about ¼ inch thick. Rinse the shredded cabbage under cold water in a colander and spin or pat dry; set it aside to ensure it’s ready to toss into the mix later.
Step 2: Make the Mongolian-Style Sauce
In a medium bowl, whisk together the beef broth, soy sauce or tamari, sugar-free sweetener, and rice vinegar until well combined. If you’re using chili garlic sauce or sriracha, add that in along with the red pepper flakes, black pepper, onion powder, and garlic powder. Taste the sauce and adjust for sweetness and heat as needed. If you desire a thicker sauce, sprinkle in xanthan gum slowly while whisking until well blended, then set the sauce aside.
Step 3: Brown the Ground Beef
Heat a large, wide skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. Once the oil is shimmering, add the ground beef, breaking it up with a spatula as it cooks. Stir occasionally for about 6–8 minutes, until it’s fully browned. Carefully drain off excess fat, leaving about 1–2 tablespoons in the pan for flavor, essential for your Low-Carb Mongolian Ground Beef and Cabbage.
Step 4: Add Aromatics
Lower the heat to medium and push the browned beef to one side of the pan. If it appears dry, add the remaining 1 tablespoon of avocado oil, then stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté the mixture for 30–60 seconds until fragrant, allowing those delicious aromas to blend before stirring it back into the beef.
Step 5: Cook the Cabbage
Add the prepared cabbage to the skillet in batches if needed, starting with about half. Toss it gently with the beef to help it wilt. As the cabbage starts to wilt, add the remaining cabbage and continue stirring. Drizzle in the toasted sesame oil to coat the cabbage evenly. Cook for 5–8 minutes, stirring often, until the cabbage becomes tender-crisp and vibrant.
Step 6: Add the Sauce
Once the cabbage has cooked down, give the reserved sauce a good stir and evenly pour it over the beef and cabbage mixture in the skillet. Toss everything together, ensuring the sauce coats all ingredients well. Allow it to simmer over medium heat for 3–5 minutes, stirring frequently until the sauce thickens and beautifully clings to the beef and cabbage.
Step 7: Finish and Garnish
When your cabbage reaches the desired tenderness and the sauce has a glossy, slightly thickened appearance, remove the skillet from the heat. Stir in the sliced green parts of the green onions and sprinkle with toasted sesame seeds for an extra crunch. Optionally, you may also garnish with fresh cilantro or more green onion for a pop of color.
Step 8: Serve
Serve your warm Low-Carb Mongolian Ground Beef and Cabbage straight from the skillet for a delightful meal, or over cauliflower rice, sautéed zucchini noodles, or steamed shirataki noodles for added texture without the carbs.
What to Serve with Low-Carb Mongolian Ground Beef and Cabbage
Elevate your dining experience with perfect pairings that enhance the savory goodness of this hearty dish.
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Cauliflower Rice: A low-carb alternative that soaks up the flavorful sauce beautifully, providing a lovely base for your main dish.
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Sautéed Zucchini Noodles: These tender, spiralized zucchini add a light, refreshing touch and complement the rich flavors while keeping things low-carb.
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Steamed Broccoli Florets: The slight crunch and vibrant green color make broccoli a delightful side that pairs well with the cabbage.
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Asian Cucumber Salad: Light, crisp cucumbers tossed with rice vinegar and sesame dressing create a refreshing counterbalance to the savory beef.
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Garlic Butter Mushrooms: Rich, buttery mushrooms with a hint of garlic add earthy notes, enhancing the overall flavor profile of the meal.
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Hot Tea or Red Wine: A steaming cup of jasmine tea provides a fragrant finish, while a light red wine complements the dish's beefiness perfectly.
With these flavorful companions, your Low-Carb Mongolian Ground Beef and Cabbage will truly shine at the dinner table.
Expert Tips for Low-Carb Mongolian Ground Beef and Cabbage
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Quality Beef: Use 80–90% lean ground beef for balanced flavor without excess grease. Avoid too lean or fatty cuts, which can lead to dryness.
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Cabbage Prep: Ensure your cabbage is thoroughly dried after rinsing to prevent excess moisture in the dish. Moisture can dilute flavors and make it soggy.
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Adjust Sauce to Taste: Always taste the sauce before adding it to the dish. Tailor sweetness and salt levels to your preference for the best low-carb Mongolian Ground Beef and Cabbage experience.
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Cook in Batches: If your skillet is crowded, cook the cabbage in batches. This ensures it gets tender-crisp and doesn’t steam, preserving that great texture.
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Customize the Heat: Want more spice? Feel free to increase the chili garlic sauce and red pepper flakes gradually until you reach your desired heat level.
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Serve and Store Wisely: Enjoy the dish fresh for the best flavor, but if you have leftovers, store them in an airtight container. Reheat gently to maintain cabbage texture.
How to Store and Freeze Low-Carb Mongolian Ground Beef and Cabbage
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to cool it completely before refrigerating to maintain freshness.
Freezer: If you want to enjoy this dish later, freeze the Low-Carb Mongolian Ground Beef and Cabbage in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating: Reheat gently in a skillet over low heat or in the microwave until heated through. If the cabbage appears too wilted, add a splash of beef broth to revive its texture.
Additional Tip: Remember to separate the ingredients if you plan to freeze, as texture changes can occur, particularly with cabbage.
Make Ahead Options
These Low-Carb Mongolian Ground Beef and Cabbage are perfect for meal prep enthusiasts! You can chop the cabbage and prepare the sauce up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, you can brown the ground beef and sauté the aromatics ahead of time, refrigerating them for up to 3 days. When you're ready to serve, simply combine the beef, cabbage, and sauce in a skillet, and reheat over medium heat, stirring until everything is heated through—it's just as delicious as freshly made and saves precious time on busy weeknights!
Low-Carb Mongolian Ground Beef and Cabbage Variations
Feel free to sprinkle your own creativity into this delightful dish with these tempting twists!
- Keto-Friendly: Replace beef with ground turkey or chicken for a lighter take while keeping it low-carb.
- Vegetarian Option: Swap ground beef for lentils or mixed mushrooms, adding extra spices for depth. Your veggie-loving friends will be impressed!
- Spicy Kick: For those who crave heat, double the chili garlic sauce and sprinkle in more red pepper flakes. Each bite will pack a punch!
- Flavor Infusion: Try marinating the beef in the soy sauce and ginger for an hour before cooking. This step layers more flavor throughout.
- Green Goodness: Add finely chopped kale or spinach towards the end of cooking for a nutrient boost and a splash of color. It adds a lovely texture as well!
- Noodles Galore: Substitute the cabbage with your favorite low-carb noodles, like zucchini or shirataki noodles, for a completely different mouthfeel.
- Sweet & Tangy: Instead of rice vinegar, use apple cider vinegar for a touch of sweetness that complements the dish beautifully.
- Nutty Flavor: Stir in some toasted peanuts or cashews before serving for an irresistible crunch and additional nuttiness.
These variations will keep your meals exciting, inviting everyone to savor the flavors of your delicious Low-Carb Mongolian Ground Beef and Cabbage! If you want even more delicious ideas, don’t forget to explore our section on Healthy Satisfaction for fillings without the guilt.
Low-Carb Mongolian Ground Beef and Cabbage Recipe FAQs
What is the best way to select ripe cabbage?
Absolutely! When choosing a green cabbage, look for firm heads with tightly packed leaves. Avoid any cabbage with dark spots all over or soft spots, which can indicate spoilage or decay. A fresh cabbage should feel heavy for its size, with crisp, vibrant leaves.
How should I store leftovers of Low-Carb Mongolian Ground Beef and Cabbage?
For optimal freshness, store leftovers in an airtight container. They can be kept in the fridge for up to 3 days. Make sure to let the dish cool completely before refrigerating; this helps maintain flavor and texture.
Can I freeze Low-Carb Mongolian Ground Beef and Cabbage?
Yes, you can! Portion the dish into a freezer-safe container, and it can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight. Then quickly reheat on the stove over low heat, adding a splash of beef broth if the cabbage seems too wilted.
What should I do if the sauce doesn’t thicken properly?
Very! If your sauce isn’t thickening as desired, you can mix a bit more xanthan gum or glucomannan with cold water to form a slurry, then stir this into the sauce while it simmers. Continue to stir for another 1-2 minutes until the desired thickness is reached.
Are there any dietary considerations I should keep in mind?
Absolutely! This recipe is naturally low-carb, but if you have soy allergies, substitute soy sauce with coconut aminos for a gluten-free option. For pet considerations, avoid sharing this dish with dogs due to the onions and garlic content, which can be harmful to them.
Can I adjust the heat level in Low-Carb Mongolian Ground Beef and Cabbage?
Very much so! If you prefer a milder dish, you can reduce or eliminate the chili garlic sauce and red pepper flakes. Conversely, feel free to increase the amounts gradually for a spicier kick. The more the merrier when it comes to customizing your meal!
Savor the Flavor: Low-Carb Mongolian Ground Beef and Cabbage
Ingredients
Equipment
Method
- Prepare the Cabbage: Remove any damaged outer leaves from the green cabbage. Cut it into quarters, carefully removing the core, then thinly slice into shreds about ¼ inch thick. Rinse the shredded cabbage under cold water in a colander and spin or pat dry; set it aside.
- Make the Mongolian-Style Sauce: In a medium bowl, whisk together the beef broth, soy sauce or tamari, sugar-free sweetener, and rice vinegar until well combined. If using chili garlic sauce or sriracha, add that in along with the red pepper flakes, black pepper, onion powder, and garlic powder. Taste the sauce and adjust for sweetness and heat as needed. If you desire a thicker sauce, sprinkle in xanthan gum slowly while whisking until well blended, then set the sauce aside.
- Brown the Ground Beef: Heat a large, wide skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. Once the oil is shimmering, add the ground beef, breaking it up with a spatula as it cooks. Stir occasionally for about 6-8 minutes, until it’s fully browned. Carefully drain off excess fat, leaving about 1-2 tablespoons in the pan for flavor.
- Add Aromatics: Lower the heat to medium and push the browned beef to one side of the pan. If it appears dry, add the remaining 1 tablespoon of avocado oil, then stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté the mixture for 30-60 seconds until fragrant.
- Cook the Cabbage: Add the prepared cabbage to the skillet in batches if needed, starting with about half. Toss it gently with the beef to help it wilt. Drizzle in the toasted sesame oil to coat the cabbage evenly. Cook for 5-8 minutes, stirring often, until the cabbage becomes tender-crisp.
- Add the Sauce: Once the cabbage has cooked down, give the reserved sauce a good stir and evenly pour it over the beef and cabbage mixture in the skillet. Toss everything together, ensuring the sauce coats all ingredients well. Allow it to simmer over medium heat for 3-5 minutes.
- Finish and Garnish: When your cabbage reaches the desired tenderness and the sauce has a glossy, slightly thickened appearance, remove the skillet from the heat. Stir in the sliced green parts of the green onions and sprinkle with toasted sesame seeds.
- Serve: Serve your warm Low-Carb Mongolian Ground Beef and Cabbage straight from the skillet or over cauliflower rice, sautéed zucchini noodles, or steamed shirataki noodles.
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