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Low Carb Mongolian Ground Beef Cabbage

Low Carb Mongolian Ground Beef Cabbage That Will Delight You

This Low Carb Mongolian Ground Beef Cabbage recipe offers a satisfying way to enjoy a classic dish while staying healthy and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 pound ground beef Lean ground beef provides a rich protein base.
  • 1 medium onion Finely diced; substitute with shallots for a milder taste.
  • 2 cloves garlic Minced; garlic powder can be a quick alternative.
  • 1 teaspoon ground ginger Opt for fresh ginger for a more robust flavor.
  • 1 teaspoon red pepper flakes Optional; adjust according to your spice tolerance.
For the Cabbage
  • 4 cups shredded green cabbage Crunchy, nutritious base.
For the Sauce
  • ¼ cup soy sauce Adds umami richness; coconut aminos for low-sodium substitute.
  • 1 tablespoon sesame oil Enhances overall flavor; can be replaced with avocado oil.
  • 1 tablespoon rice vinegar Provides tangy balance; apple cider vinegar makes a good alternative.
  • to taste salt and black pepper Essential seasonings.
For Garnish
  • 2 tablespoons chopped green onions Fresh topping; substitute with chives if desired.
  • optional toasted sesame seeds Adds texture; omit if nut allergies are a concern.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat a splash of sesame oil over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned.
  2. Drain any excess fat. Push meat to one side of the skillet, add diced onion to the other side. Sauté for 2-3 minutes until translucent, then stir into the beef.
  3. Incorporate minced garlic and ground ginger into the skillet. Cook for about 1 minute, stirring continuously.
  4. Add shredded green cabbage to the skillet. Stir well and cook for 4-5 minutes until the cabbage softens but retains some crunch.
  5. Whisk together soy sauce, rice vinegar, sesame oil and red pepper flakes in a small bowl. Pour over beef and cabbage mixture, stirring to coat evenly.
  6. Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Prepare ingredients ahead of time for a smoother cooking process. Do not overcook the cabbage; keep it slightly crunchy.

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