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.