Low Carb Mongolian Ground Beef Cabbage (Printable)
Savory ground beef and tender cabbage stir-fried in classic Mongolian sauce. Quick, satisfying low-carb weeknight meal ready in 25 minutes.
# What You'll Need:
→ Beef & Vegetables
01 - 1 pound lean ground beef
02 - 1 small head green cabbage (about 1.5 pounds), cored and thinly sliced
03 - 1 medium onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish
→ Sauce
07 - 3 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon brown erythritol or preferred low-carb sweetener
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/4 cup water
→ Oil & Seasoning
13 - 2 tablespoons avocado oil or neutral oil
14 - Salt and black pepper to taste
# How to Make It:
01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes if using, and water in a small bowl. Set aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
03 - Push beef to one side of the pan. Add remaining oil, then add onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add cabbage to the skillet. Stir everything together and cook for 4 to 5 minutes, stirring occasionally, until cabbage is just tender but still vibrant.
05 - Pour in the prepared sauce. Toss well to combine and cook for another 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly.
06 - Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
# Expert Advice:
01 -
- The cabbage soaks up all that savory sauce while staying satisfyingly crisp
- Everything happens in one pan so cleanup is almost nonexistent
- It reheats beautifully for lunch the next day
02 -
- Overcooking the cabbage makes it soggy so keep an eye on texture and err on the side of crisp tender
- The sauce will thicken slightly as it rests so do not worry if it looks thin at first
03 -
- A really hot pan creates better browning on the beef so do not be afraid of medium high heat
- Slice your cabbage as thinly as possible for the best texture and faster cooking