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.