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Low Carb Mongolian Beef and Cabbage Recipe

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4.8 from 71 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://forkvista.com/low-carb-mongolian-beef-and-cabbage-recipe/