As I was chopping fresh cabbage this morning, the aroma of ginger and garlic whisked me away to a bustling street market in Mongolia. This Low-Carb Mongolian Ground Beef and Cabbage recipe brings that vibrant flavor straight to my kitchen, transforming humble ingredients into something truly spectacular. Packed with protein and brimming with nutrient-rich veggies, this dish is not only guilt-free but also incredibly satisfying—perfect for anyone craving a hearty meal without the carbs. Prep takes just 15 minutes, and with a quick cooking time of 20 minutes, you'll be serving up smiles in no time. Curious how something so simple can taste so good? Let’s dive in!
Why Is This Recipe So Irresistible?
Satisfying, hearty meal: This Low-Carb Mongolian Ground Beef and Cabbage dish delivers all the comforting flavors of traditional Mongolian cuisine while being easy on the waistline.
Quick prep and cook time: With just 15 minutes of prep and 20 minutes on the stove, you can enjoy a delicious, homemade meal without spending hours in the kitchen.
Versatile serving options: Serve it over low-carb bases like cauliflower rice or zucchini noodles to cater to your dietary preferences, making it a flexible choice for various diets.
Crowd-pleaser: This recipe is perfect for both family dinners and entertaining guests, guaranteeing smiles around the table. Just like my Zucchini Noodle Stir-Fry, it’s bound to become a favorite!
Bursting with flavor: The combination of ginger, garlic, and sesame oil creates a rich, savory sauce that elevates simple ingredients to gourmet status!
Low-Carb Mongolian Ground Beef and Cabbage Ingredients
• Get ready for a fresh twist on your dinner table!
For the Beef and Cabbage
• Ground beef – choose 80–90% lean for a savory flavor without excess fat.
• Green cabbage – provides a crunchy texture that pairs perfectly with the beef.
For the Aromatics
• Avocado oil – a heart-healthy option for sautéing that adds a light flavor.
• Toasted sesame oil – enhances the dish with a nutty aroma and richness.
• Garlic – minced for a robust punch that elevates the dish’s taste.
• Fresh ginger – finely grated to add warmth and depth of flavor.
• Green onions – sliced, with greens for garnish and whites for cooking, giving it a fresh bite.
For the Sauce
• Beef broth – low-sodium to control saltiness while enhancing the beef flavor.
• Soy sauce or tamari – adds umami; use coconut aminos for a gluten-free option.
• Sugar-free sweetener – balance the savory with a hint of sweetness without the carbs.
• Rice vinegar – gives a touch of acidity to brighten up the flavors.
• Chili garlic sauce or sriracha – add optional heat for those who love a spicy kick.
• Red pepper flakes – a pinch can add just the right amount of heat to your palate.
• Ground black pepper – adjust to your taste for an added layer of flavor.
• Onion powder & garlic powder – reduces prep time without sacrificing flavor.
• Xanthan gum or glucomannan – optional thickener for a luscious sauce.
• Salt – to taste, depending on the sodium content of your broth and soy sauce.
For Garnishing
• Sesame seeds – lightly toasted for extra crunch and a pop of flavor.
• Fresh cilantro or extra green onion greens – an optional garnish that adds freshness to every bite.
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 the green cabbage. Cut the cabbage into quarters, removing the core, and then thinly slice it into shreds about ¼ inch thick. Rinse the cabbage thoroughly and then spin or pat dry it to remove excess moisture; set it aside as we build the flavors of our Low-Carb Mongolian Ground Beef and Cabbage dish.
Step 2: Make the Mongolian-style Sauce
In a medium-sized bowl, whisk together the beef broth, soy sauce or tamari, sugar-free sweetener, rice vinegar, and optional chili garlic sauce or sriracha for heat. Mix in red pepper flakes, black pepper, onion powder, and garlic powder, tasting and adjusting the seasoning to your preference. If you wish to thicken the sauce, sprinkle in xanthan gum or glucomannan gradually while whisking; then set the sauce aside.
Step 3: Brown the Ground Beef
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. Once the oil is shimmering, add the 1 ½ pounds of ground beef, breaking it up with a spatula. Cook for about 6–8 minutes until the beef is browned and no longer pink. Drain excess fat, retaining 1–2 tablespoons for flavor, ensuring our Low-Carb Mongolian Ground Beef and Cabbage mixture has a deliciously savory base.
Step 4: Add Aromatics
Reduce the heat to medium once the beef is browned. Push the beef to one side of the pan and, if necessary, add the remaining tablespoon of avocado oil to the dry side. Add in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30–60 seconds until fragrant, combining the aromatics with the beef for an incredible flavor infusion.
Step 5: Cook the Cabbage
Add the shredded cabbage in batches to the skillet, tossing it with the beef to help it wilt evenly. Once the first batch has started to soften, add the remaining cabbage followed by a drizzle of toasted sesame oil. Cook for approximately 5–8 minutes, stirring occasionally, until the cabbage reaches a tender-crisp texture, creating a delightful mix in your Low-Carb Mongolian Ground Beef and Cabbage.
Step 6: Add the Sauce
Stir the prepared sauce thoroughly and pour it evenly over the beef and cabbage mixture in the skillet. Toss everything well to ensure the beef and cabbage are well coated with sauce. Let it simmer for about 3–5 minutes, stirring frequently until the sauce thickens and clings satisfyingly to the beef and cabbage; this will enhance the flavors beautifully.
Step 7: Finish and Garnish
Once the cabbage has reached your desired tenderness and the sauce appears glossy, remove the skillet from heat. Mix in the green parts of the green onions and top with toasted sesame seeds. Optionally, garnish with fresh cilantro or additional green onion greens for an extra pop of color and flavor that complements your Low-Carb Mongolian Ground Beef and Cabbage dish.
Step 8: Serve
Serve your Low-Carb Mongolian Ground Beef and Cabbage hot on its own, or over low-carb bases such as cauliflower rice, zucchini noodles, or shirataki noodles. This hearty dish promises to satisfy your cravings while keeping your meal light and enjoyable!
Make Ahead Options
These Low-Carb Mongolian Ground Beef and Cabbage are perfect for busy weeknights! You can prep the sauce and shred the cabbage up to 24 hours in advance, allowing the flavors to meld beautifully. Simply store the sauce in an airtight container in the refrigerator and keep the cabbage in a sealed bag or container to maintain its crispness. When you're ready to cook, just brown the ground beef and sauté the aromatics before adding in your prepped cabbage and sauce. This way, you can enjoy a delicious, homemade meal with minimal effort, while still delivering bright and bold flavors that taste just as amazing!
Low-Carb Mongolian Ground Beef and Cabbage Variations
Feel free to explore these delightful twists to make this recipe uniquely yours and elevate every bite!
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Dairy-Free: Use avocado oil only for cooking and skip any optional dairy garnishes for a completely dairy-free dish.
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Vegetarian: Substitute the ground beef with cooked lentils or a mix of minced mushrooms and walnuts for a hearty vegetarian version. This will add a lovely earthiness to the flavors.
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Spicy Kick: Increase the heat by adding sliced jalapeños or serrano peppers along with the garlic and ginger. The fresh peppers will impart an extra layer of complexity to the dish that spice lovers will adore!
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Umami Boost: Sprinkle in a tablespoon of Worcestershire sauce or liquid aminos during step six for an extra depth of umami flavor, transforming the dish into an umami explosion.
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Asian Twist: Incorporate a splash of rice wine to the sauce for a slightly sweet flavor; this will add a unique character to the standard Mongolian sauce.
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Sweet & Savory: Replace the sugar-free sweetener with a tablespoon of natural apple sauce in the sauce mix for a fruity twist without the carbs, adding an interesting layer of sweetness.
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Crunchy Topping: Top with crushed nuts like peanuts or cashews right before serving. This will add delightful crunch and enhance the overall texture of your Low-Carb Mongolian Ground Beef and Cabbage!
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Herb Infusion: Experiment with different herbs by adding fresh basil or mint as a garnish to create a refreshing contrast to the savory notes. These herbs will brighten up the dish beautifully!
What to Serve with Low-Carb Mongolian Ground Beef and Cabbage
There’s nothing quite like a delicious homemade meal that invites a delightful array of flavors to the table, enhancing your dining experience.
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Cauliflower Rice: This fluffy alternative absorbs flavors beautifully while keeping the meal low-carb, complementing the rich Mongolian sauce perfectly.
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Zucchini Noodles: Their fresh texture offers a light, satisfying base for the hearty beef and cabbage, creating a delightful contrast on your plate.
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Sesame Green Beans: Crisp-tender green beans sautéed with garlic and sesame oil add a crunchy, nutty side that aligns perfectly with the Asian-inspired dish.
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Avocado Salad: A refreshing mix of ripe avocados, lime, and cilantro brings a creamy element that balances the bold flavors of the ground beef.
Dive into fresh, seasonal produce to create a vibrant salad featuring crunchy romaine, cherry tomatoes, and a sesame dressing. It not only complements the dish but adds another layer of freshness.
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Chilled Soba Noodles: For a twist, serve with chilled soba noodles tossed in a light soy sauce dressing, providing a refreshing element to cut through the savory richness.
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Chai Tea: A steaming cup of spiced chai offers a warm, aromatic finish to the meal, enhancing the flavor journey you’ll experience with every bite.
Expert Tips for Low-Carb Mongolian Ground Beef and Cabbage
- Fresh Ingredients: Always use fresh garlic and ginger for the best flavor. Dried spices cannot replicate that vibrant taste!
- Lean Meat Choice: Opt for 80–90% lean ground beef to achieve the perfect balance of flavor and fat without excess greasiness.
- Don’t Rush Cabbage: Cook the cabbage just until it’s tender-crisp. Overcooking can lead to a mushy texture, ruining the dish's appeal.
- Sauce Adjustments: Taste and adjust your Mongolian-style sauce as you whisk. The right balance between savory and sweet is what makes this recipe shine!
- Thickening Tips: If you prefer a thicker sauce, slowly sprinkle xanthan gum while whisking to prevent clumping and achieve that desired consistency without compromising the taste.
- Serving Suggestions: For a complete meal, serve your Low-Carb Mongolian Ground Beef and Cabbage over cauliflower rice or zucchini noodles for an extra filling option!
How to Store and Freeze Low-Carb Mongolian Ground Beef and Cabbage
Fridge: Store any leftovers in an airtight container for up to 3 days. This easy-to-reheat dish will stay flavorful while maintaining its nutritional benefits.
Freezer: For longer storage, freeze in individual portions in freezer-safe containers for up to 3 months. Allow to cool completely before sealing to prevent ice crystals.
Reheating: Thaw overnight in the fridge, then heat on the stovetop over medium heat until warmed through, or microwave in short bursts, stirring in between, for best results.
Airtight Guidance: Always use quality containers to ensure freshness and prevent freezer burn, keeping your Low-Carb Mongolian Ground Beef and Cabbage just as delicious as the day you cooked it!
Low-Carb Mongolian Ground Beef and Cabbage Recipe FAQs
How do I choose the right cabbage for this recipe?
Absolutely! Look for a green cabbage that's firm and heavy for its size, with tightly packed leaves. Avoid any heads with dark spots or wilting leaves, as this indicates ripeness issues. A medium cabbage, weighing around 2 pounds, is perfect for this recipe.
What is the best way to store leftovers?
Very easy! Store any leftover Low-Carb Mongolian Ground Beef and Cabbage in an airtight container in the fridge for up to 3 days. Be sure to let it cool down before sealing to keep the flavors fresh. When reheating, a quick sauté will bring back the original taste!
Can I freeze the dish for later?
Definitely! To freeze, let the dish cool completely, then divide it into portion-sized amounts in freezer-safe containers. It can last for up to 3 months. To reheat, simply thaw overnight in the fridge and heat on the stovetop until warmed through, stirring frequently.
What if my sauce is too thin?
If you find your sauce doesn't have the desired thickness, don’t worry! You can whisk in a bit more xanthan gum or glucomannan while the sauce simmers. Just sprinkle about ¼ teaspoon over the surface, stirring continuously to avoid clumping, until you achieve that luscious consistency you're looking for.
Are there any ingredients I should avoid if I have allergies?
Absolutely, take caution! If you're dealing with soy allergies, you can substitute soy sauce with coconut aminos for a gluten-free, slightly sweeter option. Always check labels on sweeteners and sauces, as they may contain allergens.
Can I use other types of meat in this recipe?
Certainly! If ground beef isn't your thing, feel free to swap it for ground turkey or chicken. Just keep in mind that leaner meats may need a tad more oil during the cooking process for added moisture and flavor. Enjoy experimenting!
Savor Low-Carb Mongolian Ground Beef and Cabbage Delight
Equipment
- large skillet
- Medium-sized Bowl
- whisk
- Cutting Board
- Knife
Ingredients
For the Beef and Cabbage
- 1.5 pounds Ground beef 80-90% lean
- 1 head Green cabbage
For the Aromatics
- 1 tablespoon Avocado oil for sautéing
- 1 tablespoon Toasted sesame oil
- 3 cloves Garlic minced
- 1 inch Fresh ginger finely grated
- 3 stems Green onions sliced
For the Sauce
- 1 cup Beef broth low-sodium
- ¼ cup Soy sauce or tamari or coconut aminos for gluten-free
- 2 tablespoons Sugar-free sweetener
- 2 tablespoons Rice vinegar
- 1 tablespoon Chili garlic sauce or sriracha optional
- 1 teaspoon Red pepper flakes optional
- ½ teaspoon Ground black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Xanthan gum or glucomannan optional thickener
- to taste Salt
For Garnishing
- 1 tablespoon Sesame seeds lightly toasted
- ¼ cup Fresh cilantro or green onion greens optional
Instructions
Step-by-Step Instructions
- Prepare the Cabbage: Remove damaged outer leaves from the cabbage, cut into quarters, remove the core, and slice thinly. Rinse thoroughly and pat dry.
- Make the Mongolian-style Sauce: Whisk together beef broth, soy sauce, sweetener, vinegar, and optional sauce for heat. Adjust seasoning and add thickener if desired.
- Brown the Ground Beef: Heat skillet over medium-high, add avocado oil, then ground beef. Cook until browned, retaining some fat for flavor.
- Add Aromatics: Reduce heat, add remaining oil if needed, then garlic, ginger, and white parts of green onions. Sauté until fragrant.
- Cook the Cabbage: Add shredded cabbage in batches, drizzle with sesame oil and cook until tender-crisp.
- Add the Sauce: Pour sauce over beef and cabbage, stir well and let it simmer until thickened.
- Finish and Garnish: Remove from heat, add green onion tops and sesame seeds, optionally garnish with cilantro.
- Serve your dish hot on low-carb bases or enjoy on its own.
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