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Low-Carb Mongolian Ground Beef and Cabbage

Delicious Low-Carb Mongolian Ground Beef and Cabbage Bliss

This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick, healthy, and flavor-packed meal perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Low Carb Keto Friendly
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Cabbage
  • 1.5 pounds Ground Beef 80–90% lean
  • 1 medium Green Cabbage core removed and shredded
For the Cooking Oils
  • 2 tablespoons Avocado Oil for sautéing
  • 1 tablespoon Toasted Sesame Oil for flavor
For the Aromatics
  • 4 cloves Garlic minced
  • 1 tablespoon Fresh Ginger finely grated
  • 4 pieces Green Onions sliced, whites and greens separated
For the Savory Sauce
  • 0.5 cup Beef Broth low-sodium
  • 0.25 cup Soy Sauce or Tamari for umami
  • 2.5 tablespoons Sugar-Free Sweetener erythritol or monk fruit
  • 1 tablespoon Rice Vinegar for acidity
  • 1–2 teaspoons Chili Garlic Sauce or Sriracha optional for heat
Seasonings
  • 0.5 teaspoon Red Pepper Flakes optional
  • 0.5 teaspoon Black Pepper or to taste
  • 0.5 teaspoon Onion Powder
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Xanthan Gum or Glucomannan optional
For Garnishing
  • Salt to taste
  • 2 tablespoons Sesame Seeds lightly toasted
  • Fresh Cilantro or Extra Green Onion Greens optional garnish

Equipment

  • Skillet
  • colander
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Cabbage: Remove damaged leaves, quarter, core, slice, rinse, and set aside.
  2. Whisk the Sauce: Combine beef broth, soy sauce, sweetener, rice vinegar, chili garlic sauce, red pepper flakes, black pepper, onion powder, and garlic powder. Whisk and set aside.
  3. Brown the Ground Beef: Heat skillet, add avocado oil, cook ground beef until browned, then drain excess fat.
  4. Sauté Aromatics: Push beef to side, add oil if necessary, and sauté garlic, ginger, and green onion whites for 30-60 seconds.
  5. Add Cabbage: Incorporate shredded cabbage in batches, add sesame oil, and cook until tender but crisp.
  6. Combine with Sauce: Pour sauce over beef and cabbage, toss, and simmer until thickened.
  7. Finish and Garnish: Remove from heat, stir in green onions and toasted sesame seeds, add cilantro if desired.
  8. Serve and Enjoy: Serve hot, optionally over cauliflower rice or zucchini noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 32gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

This recipe is perfect for meal prep and can be stored for up to 3 days in the fridge or frozen for 3 months.

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