Last Tuesday, I found myself in a bit of a culinary pickle: craving something savory, healthy, and utterly satisfying. Enter the Low-Carb Mongolian Ground Beef and Cabbage, my knight in shining armor. This dish is not only quick to whip up—ready in under 35 minutes—but it also brings a delightful, low-carb twist to your weeknight dinners. Packed with lean ground beef and crispy cabbage, every bite harmonizes those fragrant notes of garlic and ginger. Best of all, it’s a wonderful crowd-pleaser that even the picky eaters will love! Whether you’re looking to impress or simply wanting a cozy meal made with love, this recipe has your back. Curious how such a wholesome dish can also party on your palate? Let's dive into the details!
Why will you love this dish?
Satisfying your cravings has never been easier! This Low-Carb Mongolian Ground Beef and Cabbage dish is a flavor-packed meal that brings hearty satisfaction without the carbs. Quick to prepare, it takes only 35 minutes, making it perfect for busy weeknights. Its aromatic blend of garlic and ginger creates a delightful taste that will have everyone asking for seconds. Plus, versatile enough to serve on its own or over cauliflower rice, the options are endless! Whether you’re a seasoned chef or just starting, this dish will become a go-to favorite. For a delightful appetizer, try pairing it with some Garlic Crack Bread for an unbeatable meal experience!
Low-Carb Mongolian Ground Beef and Cabbage Ingredients
Unlock the deliciousness with these key components!
For the Beef
• Ground beef – 80–90% lean is ideal for rich flavor without too much fat.
• Beef broth – Low-sodium helps control salt levels while enhancing the dish’s flavor.
For the Cabbage
• Green cabbage – Its crisp texture makes it the perfect base for this dish.
For Cooking
• Avocado oil – A great choice for high heat, providing a light taste to the dish.
• Toasted sesame oil – Adds a nutty flavor that enhances the overall profile.
For the Aromatics
• Garlic – Freshly minced for a fragrant kick!
• Fresh ginger – Grated ginger brings warmth and depth to the dish.
• Green onions – Separating the whites and greens allows for layered flavor.
For the Sauce
• Soy sauce or tamari – Opt for low-sodium if watching salt intake; coconut aminos offer a gluten-free option.
• Sugar-free sweetener – Erythritol, allulose, or monk fruit blend add sweetness without the carbs.
• Rice vinegar – Provides a touch of acidity; apple cider vinegar works as a tasty substitute.
For Heat and Seasoning
• Chili garlic sauce or sriracha – Optional for those who crave a little kick!
• Red pepper flakes – Use as desired for an extra spice boost.
• Ground black pepper & onion powder – Essential seasonings for a well-rounded flavor.
• Garlic powder – Amplifies the garlic goodness throughout the dish.
• Xanthan gum or glucomannan – Optional thickening agent for a rich sauce.
For Garnishing
• Sesame seeds – Lightly toasted to add crunch and a beautiful finish.
• Fresh cilantro or extra green onion greens – For a pop of color and freshness!
Dive into making this Low-Carb Mongolian Ground Beef and Cabbage dish that’s not just delicious but also healthy and satisfying!
Step‑by‑Step Instructions for Low-Carb Mongolian Ground Beef and Cabbage
Step 1: Prepare the Cabbage
Begin by removing any damaged outer leaves from your green cabbage. Cut the cabbage into quarters, carefully removing the core, and then thinly slice it into shreds about ¼ inch thick. Rinse thoroughly and dry using a salad spinner or a clean kitchen towel; set aside to ensure it's ready for the wok.
Step 2: Make the Mongolian-style Sauce
In a medium bowl, combine ½ cup of beef broth, ¼ cup of soy sauce or tamari, 2 ½ tablespoons of sugar-free sweetener, and 1 tablespoon of rice vinegar. Add optional chili garlic sauce for heat, along with red pepper flakes, black pepper, onion powder, and garlic powder. Whisk until smooth, and if you prefer a thicker sauce, sprinkle in xanthan gum while whisking rapidly to avoid clumps. Set the sauce aside.
Step 3: Brown the Ground Beef
Heat a large skillet or wok over medium-high heat, adding 1 tablespoon of avocado oil. Once the oil shimmers, add 1 ½ pounds of ground beef. Break it up with a spatula as it cooks for 6–8 minutes until fully browned and no pink remains. Drain excess fat, leaving about 1–2 tablespoons in the pan for added flavor.
Step 4: Add Aromatics
Reduce the skillet heat to medium and push the beef to one side of the pan. If necessary, add another tablespoon of avocado oil. Introduce the minced garlic, grated ginger, and the white parts of the sliced green onions into the pan. Sauté everything for 30–60 seconds until fragrant and the aromatics begin to soften, filling your kitchen with delicious scents.
Step 5: Cook the Cabbage
Gradually add the shredded cabbage to the skillet in batches, tossing it with the beef to help it wilt. Once it starts to wilt, incorporate the remaining cabbage and mix thoroughly. Drizzle the 1 tablespoon of toasted sesame oil over the mixture and stir to coat evenly. Cook for 5–8 minutes, stirring frequently, until the cabbage reaches a tender-crisp texture that’s visually appealing.
Step 6: Add the Sauce
Before pouring, give your prepared Mongolian-style sauce a quick stir. Pour the sauce evenly over the beef and cabbage mixture, making sure to cover everything. Toss well to ensure all ingredients are coated. Let it simmer over medium heat for 3–5 minutes, allowing the sauce to thicken and adhere to the beef and cabbage beautifully.
Step 7: Finish and Garnish
When the sauce becomes glossy and the cabbage reaches your ideal tenderness, remove the skillet from heat. Stir in the green parts of the green onions for a fresh pop of flavor. Sprinkle the lightly toasted sesame seeds over the top and add fresh cilantro if desired to enhance the dish's visual appeal.
Step 8: Serve
Serve your delicious Low-Carb Mongolian Ground Beef and Cabbage hot, either on its own or over a bed of cauliflower rice, sautéed zucchini noodles, or steamed shirataki noodles for a satisfying meal.
Expert Tips for Low-Carb Mongolian Ground Beef and Cabbage
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Cabbage Prep: Make sure to rinse and dry your cabbage thoroughly. Excess moisture can lead to a watery dish; dry cabbage will sauté better.
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Ground Beef Quality: Use the best quality ground beef you can find, preferably 80–90% lean, for a richer flavor and healthier result that complements the low-carb profile.
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Sauce Balance: Taste your Mongolian-style sauce before pouring it over the dish. Adjust the sweetness or saltiness to match your preference for a well-balanced flavor.
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Aromatic Timing: Sauté garlic and ginger until fragrant, but be careful not to burn them. Burnt garlic can impart an unpleasant bitterness to your Low-Carb Mongolian ground beef and cabbage.
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Cabbage Cooking: Avoid overcooking the cabbage; aim for a tender-crisp texture for optimal enjoyment and to retain its nutrients.
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Serving Suggestions: For a delightful contrast in texture, serve the dish over cauliflower rice or zucchini noodles, which adds a refreshing element to your meal!
Make Ahead Options
These Low-Carb Mongolian Ground Beef and Cabbage ingredients are perfect for meal prep enthusiasts! You can chop the cabbage and make the sauce up to 24 hours in advance, ensuring you have a head start on your meal. To maintain quality, store the cabbage in an airtight container in the refrigerator and the sauce in a sealed jar. When you're ready to enjoy this dish, simply brown the ground beef and add the prepared cabbage and sauce; cook as directed. This way, you can savor a flavorful dinner with minimal hassle on those busy weeknights, saving both time and cook stress!
Low-Carb Mongolian Ground Beef and Cabbage Variations
Feel free to explore these fun twists to customize your dish and tantalize your taste buds!
- Dairy-Free: Skip any creamy elements and use coconut aminos instead of soy sauce for a slightly sweeter profile.
- Spicy Kick: Increase the chili garlic sauce or add fresh sliced jalapeños to boost the heat level for some fiery excitement!
- Vegetable Medley: Toss in bell peppers, carrots, or snap peas for added color, texture, and nutritional benefits, delighting your palate with vibrant flavors.
- Flavorful Herbs: Add a touch of fresh basil or mint for an unexpected twist that brightens the overall taste.
- Crunchy Topping: Sprinkle crushed peanuts or cashews on top before serving, giving your dish a satisfying crunch and additional nuttiness.
- Saucy Alternative: For a richer sauce, incorporate a touch of hoisin or teriyaki sauce, heightening the umami flavors while keeping it low-carb!
- Flavorful Infusion: Use ginger paste or garlic paste for a more intense flavor infusion without additional chopping, saving precious time in the kitchen.
- Meat Swap: Try ground turkey or chicken instead of beef for a lighter version, making this dish equally delightful while catering to different preferences.
Have fun experimenting with these variations, and remember, your kitchen is a place for creativity! For a refreshing side, consider serving it alongside a colorful Bell Pepper Salad that complements the heartiness of the main dish. Enjoy the journey of discovering new flavors!
What to Serve with Low-Carb Mongolian Ground Beef and Cabbage
Transform your taste experience with delightful sides that perfectly enhance the flavors of this dish!
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Fluffy Cauliflower Rice: This low-carb alternative adds a light, fluffy base that beautifully absorbs the savory sauce, enhancing every delicious bite.
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Garlic Roasted Broccoli: The nutty flavor of roasted broccoli complements the richness of the beef while adding a satisfying crunch; a healthy way to round out your meal!
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Crispy Zucchini Noodles: A fresh, vegetable-based noodle that's not only lower in carbs but also provides a delightful texture contrast, making every bite more exciting.
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Spicy Asian Slaw: This vibrant mix of cabbage and carrots in a tangy dressing provides a refreshing counterpart that brightens up the palate and balances the richness of the dish.
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Sesame Green Beans: Lightly sautéed green beans with sesame oil add a crunchy, nutty flavor that pairs wonderfully without overpowering the meal. A picture-perfect garnish for your plate!
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Chilled Cucumber Salad: A cool, crisp salad drizzled with rice vinegar adds a refreshing contrast to the warm, savory beef, making it a delightful addition to your table.
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Refreshing Iced Green Tea: Sip on this light beverage infused with mint, as it refreshes the palate between bites, making your meal even more enjoyable.
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Chocolate Avocado Mousse: End your meal on a sweet note with a luxurious dessert that's creamy and rich, yet low in carbs—a good way to indulge without guilt!
How to Store and Freeze Low-Carb Mongolian Ground Beef and Cabbage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezer: Freeze the dish in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, add a splash of beef broth while warming in a skillet to maintain moisture and flavor. This helps bring back the dish's original vibrancy.
Serving Suggestions: Consider serving over freshly cooked cauliflower rice for a delightful experience even after freezing!
Low-Carb Mongolian Ground Beef and Cabbage Recipe FAQs
What type of cabbage is best for this dish?
Absolutely! For this Low-Carb Mongolian Ground Beef and Cabbage recipe, green cabbage is perfect due to its crisp texture. If you’re feeling adventurous, savoy or Napa cabbage can also work wonders for a slightly different flavor profile.
How should I store leftover Mongolian Ground Beef and Cabbage?
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish reheats beautifully; just warm it gently on the stovetop or in the microwave until heated through, adding a splash of beef broth if needed for moisture.
Can I freeze Low-Carb Mongolian Ground Beef and Cabbage?
Yes, you can! Freeze the dish in a suitable airtight container for up to 3 months. Thaw it overnight in the refrigerator when you’re ready to enjoy again. To reheat, stir in a splash of beef broth for added moisture and flavor, and warm it on the stovetop over medium heat until piping hot.
I’m concerned about the sweetness; how can I adjust it?
Very good question! The sweetness in this recipe comes from the sugar-free sweetener. If you’re watching your sweetness levels, start with a smaller amount and gradually add more to taste while whisking in the sauce. You can also try replacing it with a natural sweetener like stevia, adjusting for sweetness level as per your preference.
What can I substitute for ground beef in this recipe?
The more the merrier! If you prefer to lean towards chicken or turkey, those are excellent alternatives. Ground chicken or turkey works well within the Mongolian flavors. Just remember to keep an eye on cooking times as they may vary slightly from ground beef.
Is this dish suitable for my gluten-free diet?
Absolutely! Just swap the soy sauce with gluten-free options like tamari or coconut aminos, and you’re all set! It maintains the dish’s flavorful essence while catering to dietary needs.
Delicious Low-Carb Mongolian Ground Beef and Cabbage Delight
Equipment
- Skillet or Wok
- medium bowl
- Salad spinner
Ingredients
For the Beef
- 1.5 pounds Ground beef (80–90% lean)
- 0.5 cups Beef broth (low-sodium)
For the Cabbage
- 1 head Green cabbage
For Cooking
- 1 tablespoon Avocado oil
- 1 tablespoon Toasted sesame oil
For the Aromatics
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 stalks Green onions
For the Sauce
- 0.25 cups Soy sauce or tamari Opt for low-sodium if needed
- 2.5 tablespoons Sugar-free sweetener
- 1 tablespoon Rice vinegar
- 1 tablespoon Chili garlic sauce or sriracha Optional
- Red pepper flakes Use as desired
- Ground black pepper To taste
- Onion powder To taste
- Garlic powder To taste
- Xanthan gum or glucomannan Optional thickening agent
For Garnishing
- Sesame seeds Lightly toasted
- Fresh cilantro or extra green onion greens For garnish
Instructions
Preparation
- Prepare the cabbage by removing damaged leaves, cutting into quarters, removing the core, and slicing into shreds. Rinse and dry.
- In a medium bowl, combine beef broth, soy sauce or tamari, sweetener, and rice vinegar. Add optional chili garlic sauce, red pepper flakes, black pepper, onion powder, and garlic powder. Whisk together.
- Heat a large skillet or wok over medium-high heat, add avocado oil, then brown the ground beef for 6–8 minutes, ensuring no pink remains. Drain excess fat.
- Push the beef to one side and add aromatics (garlic, ginger, white parts of green onions) to the skillet. Sauté until fragrant.
- Add shredded cabbage in batches, tossing with beef. Drizzle with toasted sesame oil and cook until cabbage is tender-crisp.
- Pour the prepared sauce over the mixture, toss to coat, and allow to simmer until sauce thickens.
- Remove from heat, stir in green parts of the green onions, and garnish with sesame seeds and cilantro.
- Serve hot, optionally over cauliflower rice or zucchini noodles.
