Go Back
–+ servings
Low-Carb Mongolian Ground Beef and Cabbage

Delicious Low-Carb Mongolian Ground Beef and Cabbage Delight

A savory, healthy, and satisfying low-carb twist to your dinners with Mongolian Ground Beef and Cabbage.
Print Pin
Course: Main Dishes
Cuisine: Mongolian
Keyword: beef, Cabbage, healthy, low-carb, quick dinner, Savory
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 300kcal

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.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently with a splash of beef broth.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 10g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 600mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 50mg | Calcium: 50mg | Iron: 2mg