If you’re searching for a fast, flavorful, and healthy dinner, this Low-Carb Mongolian Ground Beef and Cabbage recipe delivers on all fronts. Packed with savory Asian-inspired flavors, tender beef, and crisp cabbage, this dish is perfect for busy weeknights, meal prep, or anyone following a low-carb lifestyle. It’s satisfying, budget-friendly, and comes together in one pan—no stress, no fuss.
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Ingredients
- Lean ground beef
- Green cabbage, shredded
- Small onion, finely diced
- Fresh garlic, minced
- Soy sauce or coconut aminos
- Sesame oil
- Rice vinegar
- Ground ginger
- Red pepper flakes (optional)
- Salt and black pepper
- Green onions, sliced (for garnish)
- Toasted sesame seeds (optional garnish)
Instructions for Low-Carb Mongolian Ground Beef and Cabbage
- Brown the Beef
Heat a large skillet over medium heat. Add ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess fat if needed. - Add Aromatics
Stir in diced onion and minced garlic. Cook for 2–3 minutes until fragrant and softened. - Cook the Cabbage
Add shredded cabbage to the skillet. Sauté for about 5 minutes until tender but still slightly crisp. - Season the Dish
Pour in soy sauce, sesame oil, and rice vinegar. Sprinkle in ground ginger, red pepper flakes, salt, and pepper. Stir well and cook for another 2–3 minutes. - Garnish and Serve
Remove from heat. Top with sliced green onions and toasted sesame seeds before serving.
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Pro Tips
- Use lean ground beef to keep the dish lighter.
- Avoid overcooking the cabbage to maintain texture.
- Fresh ginger can replace ground ginger for a bolder taste.
- Taste before serving and adjust seasoning as needed.
Why This Recipe Works
- Quick one-pan meal with minimal cleanup
- Naturally low in carbohydrates
- Rich umami flavor without heavy sauces
- Ideal for meal prep and leftovers
Substitutions & Variations
- Protein Swap: Ground turkey or chicken
- Vegetarian Option: Crumbled tofu or tempeh
- Extra Veggies: Bell peppers, zucchini, or broccoli
- Spicy Version: Add chili paste or extra red pepper flakes
- Slight Sweetness: A pinch of low-carb sweetener
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Cook up to 2 days in advance
- Refrigeration: Store in airtight containers for up to 4 days
- Freezing: Freeze for up to 3 months
- Reheating: Warm in a skillet or microwave until heated through
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Serving Ideas for Low-Carb Mongolian Ground Beef and Cabbage
- Serve over cauliflower rice
- Pair with a crisp cucumber salad
- Enjoy in lettuce wraps
- Garnish with extra green onions for presentation
Nutrition (Per Serving Estimate)
- Calories: ~235
- Protein: ~20g
- Fat: ~15g
- Carbohydrates: ~9g
- Fiber: ~3g
- Sugar: ~2g
Frequently Asked Questions
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits well into most keto meal plans.
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Can I meal prep this dish?
Absolutely. It reheats beautifully and keeps well for several days.
Can I make it dairy-free?
Yes, the recipe is naturally dairy-free.
What cabbage works best?
Green cabbage is ideal, but napa cabbage also works well.
This Low-Carb Mongolian Ground Beef and Cabbage recipe proves that healthy meals can be bold, comforting, and incredibly easy. Whether you’re cooking for family or prepping meals for the week, this dish brings big flavor with minimal effort.
Low-Carb Mongolian Ground Beef and Cabbage
This Low-Carb Mongolian Ground Beef and Cabbage is a fast, flavorful one-pan dinner packed with savory Asian-inspired flavors. Tender ground beef, crisp cabbage, and a bold umami sauce make it perfect for busy weeknights or healthy meal prep.
Equipment
- large skillet
- wooden spoon or spatula
- chef’s knife
- cutting board
Ingredients
- 500 g lean ground beef
- 4 cups green cabbage, shredded
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 3 tbsp soy sauce or coconut aminos
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 0.5 tsp ground ginger
- 0.25 tsp red pepper flakes (optional)
- salt and black pepper, to taste
- green onions, sliced (for garnish)
- toasted sesame seeds (optional garnish)
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add the diced onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
- Add the shredded cabbage and sauté for about 5 minutes until tender but still slightly crisp.
- Pour in the soy sauce, sesame oil, and rice vinegar. Add ground ginger, red pepper flakes, salt, and pepper. Stir well and cook for another 2–3 minutes.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
Notes
Use coconut aminos for a lower-sodium option. Avoid overcooking the cabbage to keep it slightly crisp. Easily double the recipe for meal prep or larger families.
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