Low-Carb Mongolian Ground Beef and Cabbage
A delightful low-carb dish combining savory ground beef and crisp cabbage in a rich, umami-packed sauce, perfect for a quick weeknight dinner.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 pound ground beef succulent and savory
- 3 cups shredded cabbage tender yet crispy
- 2 cloves garlic, finely minced aromatic and bold
- 1 inch piece of fresh ginger, grated adds warmth and zest
- 1/4 cup soy sauce or coconut aminos rich and savory
- 1 tablespoon sesame oil nutty and fragrant
- 1 tablespoon rice vinegar tangy and bright
- 1 teaspoon chili flakes (optional) adds a kick
- 1 tablespoon brown sugar substitute (like erythritol or monk fruit) sweet without the carbs
- 2 whole green onions, chopped for garnish crisp and colorful
- 1 tablespoon sesame seeds, for garnish nutty crunch
Instructions
Preparation
- Heat sesame oil in a large skillet over medium-high heat. Once hot, add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spatula. Cook until fully browned, approximately 5-7 minutes.
- Stir in the soy sauce, rice vinegar, brown sugar substitute, and chili flakes. Mix well to coat the beef.
- Toss in the shredded cabbage and cook for an additional 5 minutes, stirring occasionally, until the cabbage softens slightly.
- Remove from heat and top with chopped green onions and a sprinkling of sesame seeds. Serve hot.
Notes
For enhanced flavor, consider marinating the beef in soy sauce and ginger for 30 minutes prior. You can also add sliced bell peppers or snap peas for extra crunch and a splash of sriracha or hoisin sauce for a twist.