Name: Low-Carb Mongolian Ground Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound lean ground beef; 1 small onion, finely diced (yellow or white); 4 cups green cabbage, shredded; 3 cloves garlic, minced; 3 tablespoons soy sauce or coconut aminos; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; 1/2 teaspoon ground ginger; Red pepper flakes to taste (optional); Salt and black pepper to taste; 2 green onions, sliced (for garnish); 1 tablespoon toasted sesame seeds (optional, for garnish)

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Introduction

Discover a flavorful and wholesome way to enjoy Mongolian-inspired food with this Low-Carb Mongolian Ground Beef and Cabbage recipe. It’s quick to make, packed with protein, and perfect for anyone looking to reduce carbs without sacrificing taste.

A white square plate filled with a close-up view of a dish made of browned ground meat mixed with soft cooked cabbage pieces that have a light golden-brown glaze, topped with small pieces of bright green chopped scallions, all sitting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 small onion, finely diced
4 cups shredded green cabbage
3 cloves garlic, minced
1/4 cup soy sauce or coconut aminos
1 tablespoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon ground ginger
Red pepper flakes, to taste (optional)
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Toasted sesame seeds (optional, for garnish)

Instructions

Step 1: Heat a large skillet over medium heat. Add the ground beef, breaking it into small pieces with a spatula. Cook until fully browned, about 5–7 minutes. Drain excess fat if needed.
Step 2: Add the diced onion and minced garlic to the skillet. Sauté for 2–3 minutes until soft and fragrant.
Step 3: Stir in the shredded cabbage, cooking for about 5 minutes until it begins to wilt but still retains some crunch.
Step 4: Pour in soy sauce or coconut aminos, sesame oil, rice vinegar, ground ginger, and red pepper flakes if using. Mix well and cook for another 2–3 minutes so the flavors meld together.
Step 5: Serve hot, garnished with sliced green onions and toasted sesame seeds for extra flavor and texture.

Tips & Variations

Use fresh grated ginger instead of ground ginger for a brighter, more vibrant flavor.
For a spicier dish, increase the amount of red pepper flakes or add a dash of chili garlic sauce.
Swap green cabbage for Napa cabbage for a milder, sweeter taste.
Try ground turkey or chicken as a leaner alternative to beef.
Serve over cauliflower rice or spiralized zucchini noodles for an extra low-carb meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to maintain the cabbage’s texture.

How to Serve

A close-up view of a white plate full of cooked stir-fried cabbage and ground beef mixed together, with pieces of cabbage showing a soft, slightly browned texture with a shiny oily look, and the ground beef appearing crumbly and rich brown. Scattered on top are small, bright green chopped scallions that add a fresh color contrast. The dish sits on a white marbled surface, showing the food in sharp detail with a warm, inviting tone. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use tamari or a gluten-free soy sauce alternative in place of regular soy sauce to keep the dish gluten-free.

Is this recipe freezer-friendly?

It can be frozen, but the cabbage’s texture may soften after thawing. For best results, freeze before adding the cabbage and mix it in when reheating.