The Heart of Low Carb Mongolian Beef and Cabbage Recipe
There’s something deeply satisfying about a meal that feels both hearty and light at the same time — that’s exactly what the Low Carb Mongolian Beef and Cabbage Recipe delivers. I love how it turns simple ingredients into a silky, savory dish bursting with familiar Asian-inspired flavors yet keeps things wonderfully low carb. You’ll notice how the caramelized notes of the beef mingle beautifully with the crisp-edged cabbage, creating texture and depth in every bite.
For those cozy nights when you want a flavor-packed dinner without the heaviness of noodles or rice, this recipe will become your go-to. It’s quick enough for any weeknight but impressive enough to share with guests. Plus, the warm spice and buttery steam rising from the pan invite you to lean in and savor every mouthful — I always find it brings a little comfort and joy to my kitchen table.
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Lean ground beef: The protein star lends savory richness. Swap with ground turkey or chicken for a lighter option, but watch for leaner meat drying out; adjust cooking time slightly.
- Avocado oil: A high smoke point oil perfect for searing ground beef without burning; you can use grapeseed or refined coconut oil instead.
- Onion & garlic: Aromatics that build the cozy, savory base. To deepen flavor, try caramelizing the onion slightly longer before adding beef.
- Ground ginger: Adds warm spice and brightness — fresh grated ginger works beautifully as a substitute for a more vibrant zing.
- Soy sauce or tamari/coconut aminos: The salty-savory backbone of the sauce; coconut aminos keep it paleo and lower in sodium but a touch sweeter.
- Sesame oil: Just a splash for a toasty, nutty aroma that instantly elevates the dish.
- Rice vinegar: Introduces a subtle tang to balance richness. Apple cider vinegar is a fine sub in a pinch but impacts flavor slightly.
- Red pepper flakes (optional): Give it a gentle kick. Omit if you prefer mild or swap with fresh chili for more punch.
- Green cabbage: The crisp-fresh contrast to rich beef, sautéd until tender-crisp. Napa cabbage works too for a softer, sweeter alternative.
- Green onions & toasted sesame seeds: Garnishes that add crisp freshness and crunch, making every forkful pop.
Before You Begin
Getting all your ingredients prepped before turning on the heat is a game-changer — it keeps the cooking flow seamless and stress-free. Mince that garlic finely, slice your onions just right, and shred the cabbage to about a medium thickness so it sautés evenly without wilting into mush. Whisking together the sauce ahead lets the flavors marry and makes the final step smooth. I always like to have my skillet and utensils ready nearby, so it feels like a smooth dance rather than a scramble.
What You’ll Need
Essential tools to make Low Carb Mongolian Beef and Cabbage Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Low Carb Mongolian Beef and Cabbage Recipe
- Prepare your aromatics and sauce: Mince the garlic, dice the onion finely, measure out your ground ginger, shred the cabbage, and slice green onions. Whisk together soy sauce (or substitute), sesame oil, rice vinegar, ginger, and red pepper flakes in a bowl. Setting this sauce aside lets the flavors mingle before cooking.
- Sear the beef: Heat avocado oil over medium-high heat until shimmering. Add the ground beef, breaking it apart with a wooden spoon. Cook until the meat is thoroughly browned — about 6-8 minutes — with no pink visible. Drain excess fat, but leave a touch to carry flavor in the pan.
- Sauté aromatics: Toss in diced onion with the beef, cooking 2-3 minutes until translucent and soft. Add garlic and ground ginger, stirring constantly for 30-60 seconds until fragrant and golden. Watch carefully here; burnt garlic turns bitter quickly.
- Simmer in sauce: Pour the prepared sauce over the beef mixture and stir well. Bring it to a gentle simmer and let it mingle for 2-3 minutes. You’ll notice the sauce thickening just enough to coat the beef with an irresistible glossy sheen.
- Sauté cabbage: Meanwhile, heat another tablespoon of avocado oil in a separate skillet over medium-high heat. Add the shredded cabbage, seasoning lightly with salt and pepper. Toss frequently, cooking 5-8 minutes until tender but still slightly crisp — that slight bite balances richness perfectly.
Pro-Level Pointers
For the best texture, make sure your pan is hot enough when browning the beef so it caramelizes rather than steams. This builds flavor through the Maillard reaction — that irresistible savory crust. When cooking cabbage, keep tossing it often but don’t rush it; tender-crisp is the goal, preserving those fresh, slightly peppery notes.
If your cabbage releases a lot of water, turn up the heat a bit at the end to help it evaporate, so your dish doesn’t become soggy. Lastly, when combining cabbage and beef, toss gently but thoroughly so every bite catches that luscious sauce.
- Combine and serve: Add the beef mixture back into the cabbage skillet. Toss everything gently but thoroughly to coat the cabbage in the savory sauce. Serve piping hot, sprinkled generously with sliced green onions and toasted sesame seeds for that extra pop of flavor and crunch.
Creative Variations for Low Carb Mongolian Beef and Cabbage Recipe
- Add crunch: Toss in chopped water chestnuts or jicama with the cabbage for a juicy crisp contrast.
- Spicy upgrade: Mix in sriracha or fresh chopped chilies to dial up heat and vibrancy.
- Get saucy: Stir in a splash of oyster sauce or hoisin for a richer, more complex glaze.
- Veggie boost: Toss in thinly sliced bell peppers or shredded carrots for color and sweetness.
- Herbal twist: Garnish with fresh cilantro or Thai basil to brighten the dish with fresh herbal notes.
- Make it keto: Use coconut aminos instead of soy sauce and add a pinch of erythritol for a touch of sweetness that fits keto diets perfectly.
Storage, Freezing & Reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days. The cabbage softens a bit but retains flavor beautifully.
- Freeze: Freeze cooked portions for up to 3 months. Thaw overnight in the fridge and gently reheat in a skillet over low heat to avoid overcooking.
- Reheat tips: Microwave on medium power in short bursts, stirring occasionally to heat evenly without drying out the beef.
- Freshen: Add a squeeze of fresh lime or a few chopped green onions when reheating to perk up flavors.
Low Carb Mongolian Beef and Cabbage Recipe FAQs
- Can I use ground pork or chicken instead of beef?
Absolutely! Ground pork works well for a slightly richer flavor; chicken is leaner and mild — just watch cooking times so it doesn’t dry out. - Is this recipe gluten-free?
Yes, if you substitute soy sauce with tamari or coconut aminos, it’s naturally gluten-free and perfect for sensitive diets. - Can I make this recipe vegetarian?
Try substituting ground beef with finely chopped mushrooms or plant-based crumbles. The sauce and cabbage will still shine beautifully. - How do I know when cabbage is tender-crisp?
It should be softened and lightly translucent at edges but still have a slight crunch when you bite in — this texture keeps the dish lively. - Can I prep the sauce ahead of time?
Yes! Whisking the sauce a day ahead lets the flavors deepen. Just give it a quick stir before pouring over the beef during cooking.
Low Carb Mongolian Beef and Cabbage Recipe
This Low Carb Mongolian Ground Beef Cabbage is a quick and flavorful stir-fry dish featuring lean ground beef cooked with aromatic garlic, ginger, and a savory soy-based sauce, combined with tender-crisp shredded green cabbage. Perfect for a healthy, satisfying low-carb meal that’s easy to prepare on the stovetop.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb
Ingredients
Beef and Sauce
- 1 pound lean ground beef
- 1 tablespoon avocado oil (or other high smoke point oil)
- 1/2 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce (or low-sodium tamari/coconut aminos)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Vegetables and Garnish
- 3 cups green cabbage, shredded
- 1 tablespoon avocado oil (for cabbage)
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Instructions
- Prepare Ingredients: Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions. In a small bowl, whisk together the soy sauce (or tamari/coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Set the sauce aside.
- Brown the Ground Beef: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the lean ground beef to the hot pan. Break it up with a wooden spoon and cook until thoroughly browned and no pink remains, about 6-8 minutes. If there’s excessive rendered fat, carefully drain it off, leaving a small amount in the pan for flavor.
- Sauté Aromatics: Add the finely diced onion to the pan with the browned beef. Sauté for 2-3 minutes until the onion begins to soften and become translucent. Then, add the minced garlic and ground ginger, stirring for about 30-60 seconds until fragrant. Be careful not to burn the garlic. Stir the aromatics thoroughly into the ground beef.
- Add Sauce and Simmer: Pour the prepared sauce mixture directly over the beef and aromatics in the pan. Stir everything together well. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and deepen slightly.
- Sauté Cabbage: While the beef mixture is simmering or in a separate large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the shredded green cabbage to the hot pan. Season lightly with salt and freshly ground black pepper. Sauté, tossing frequently, for 5-8 minutes or until the cabbage is tender-crisp, still retaining a slight bite.
- Combine and Serve: Once the cabbage reaches your desired tenderness, add the ground beef mixture back into the pan with the cabbage. Toss everything gently but thoroughly to combine, ensuring the cabbage is coated in the delicious sauce. Serve immediately, garnished generously with thinly sliced green onions and toasted sesame seeds.
Notes
- Use low-sodium soy sauce or tamari to better control salt content in the dish.
- Adjust red pepper flakes for desired spice level or omit for a milder flavor.
- Lean ground beef can be substituted with ground turkey or chicken for a lighter option.
- For more texture, add chopped bell peppers or snap peas along with the cabbage.
- This dish is best served immediately to enjoy the crispness of the cabbage.
