Low Carb Mongolian Ground Beef and Cabbage Recipe

If you’re craving a flavorful, hearty meal that won’t weigh you down, this Low Carb Mongolian Ground Beef and Cabbage is an absolute game changer. Packed with tender ground beef and crisp cabbage, all slathered in a rich, savory-sweet sauce, this dish delivers big on comfort without the carb overload. It’s quick to whip up, deeply satisfying, and full of vibrant flavors that will make you forget you’re eating healthy! Whether you’re meal prepping or need a weeknight winner, this recipe is a delicious way to keep your meals exciting and guilt-free.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, combining simple pantry staples and fresh produce to create a dish that’s both comforting and nutritious. From the aromatic ginger and garlic to the tender cabbage and juicy beef, each one adds a layer of flavor, texture, and color that makes this dish irresistible.

• 1 lb Ground Beef: The hearty protein base that makes the dish filling and rich.
• ½ Head Cabbage (chopped): Adds a satisfying crunch and balances the meat’s richness.
• 1 Tbsp Sesame Oil: Brings a fragrant nuttiness essential to Mongolian flavors.
• 8 Cloves Garlic (minced): Infuses the dish with bold, aromatic depth.
• 1 Tbsp Ginger (minced): Offers a fresh, spicy zing that brightens every bite.
• ½ Tsp Red Pepper Flakes: Adds just the right amount of heat for a subtle kick.
• 2 Tbsp Brown Sugar Swerve: A low-carb sweetener that balances savory notes without the sugar spike.
• ½ Cup Soy Sauce (low-sodium): The salty backbone that ties all flavors together nicely.
• ¼ Cup Hoisin Sauce: Contributes a sweet and tangy dimension for richness and complexity.
• 1 Cup Beef Broth: Keeps the dish moist and helps create a luscious sauce.
• 3 Tsp Cornstarch: Thickens the sauce so it clings beautifully to every morsel.
• ⅓ Cup Green Onions (diced): Adds freshness and a mild onion bite as garnish.
• 1 Tbsp Sesame Seeds (optional): For a delightful crunch and extra visual appeal.

How to Make Low Carb Mongolian Ground Beef and Cabbage

Step 1: Prep the Cabbage

Start by chopping half a fresh cabbage head into bite-sized pieces. This step is super easy but important because the cabbage provides that nice crunch and mild sweetness that perfectly complements the beef. Set it aside for when we start cooking.

Step 2: Brown the Ground Beef

Heat a tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook it thoroughly, breaking it apart as it browns. This process takes about five to seven minutes and forms the flavorful base of our dish. If there’s excess fat, drain it off so the dish won’t be greasy.

Step 3: Sauté Garlic and Ginger

Push the cooked beef to one side of the skillet and add the minced garlic and ginger to the center. Stir frequently for one to two minutes until these aromatics release their fragrant oils—this step is where the dish begins to smell incredible and build its signature flavor profile.

Step 4: Cook the Cabbage

Toss in the chopped cabbage and stir it together with the beef, garlic, and ginger. Sprinkle the red pepper flakes over the mixture for a gentle heat boost. Let everything cook for around five minutes, stirring occasionally, until the cabbage softens just enough but still retains some crunch. This gives the dish a beautiful textural contrast.

Step 5: Make the Sauce

In a medium bowl, combine the soy sauce, hoisin sauce, and brown sugar substitute for a perfectly balanced sweet and savory sauce. In another small bowl, whisk together the cornstarch with the beef broth to create a slurry. This mixture will thicken the sauce beautifully without overpowering the flavors.

Step 6: Combine and Thicken

Pour the sauce mixture into the skillet over the beef and cabbage. Stir well to ensure every piece is coated in the rich sauce. Continue cooking for two to three minutes until the sauce thickens, making every bite glossy and delicious.

Step 7: Finish with Green Onions

Mix in the diced green onions and cook for another minute. This adds a burst of color and a fresh, mild onion flavor that elevates the entire dish.

Step 8: Serve and Enjoy

If you like, sprinkle sesame seeds on top to add texture and a subtle nuttiness. Serve your homemade Low Carb Mongolian Ground Beef and Cabbage hot, either on its own or over cauliflower rice to keep it low carb and extra satisfying.

How to Serve Low Carb Mongolian Ground Beef and Cabbage

Garnishes

Fresh green onions and toasted sesame seeds make perfect garnishes that not only add vibrant color but also contribute fresh and nutty flavors to the dish. A light sprinkle of crushed red pepper flakes can intensify the heat if you love a spicier kick!

Side Dishes

This dish shines on its own as a complete meal, but pairing it with cauliflower rice is a winning combo that keeps things low carb. For extra greens, steamed broccoli or sautéed bok choy complements the savory profile beautifully without stealing the spotlight.

Creative Ways to Present

For a fun twist, serve the Mongolian beef and cabbage mixture in crisp lettuce cups. The cool crunch of iceberg or butter lettuce adds another layer of texture and turns this dish into perfect bite-sized appetizers or lunchbox treats.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Low Carb Mongolian Ground Beef and Cabbage to cool completely before transferring to an airtight container. Stored in the refrigerator, it stays fresh for up to four days, ready to be enjoyed as a quick meal anytime.

Freezing

Feel free to freeze portions for longer storage. Place cooled leftovers in freezer-safe bags or containers, removing as much air as possible. This dish freezes well for up to two months, making it an excellent choice for meal prepping busy weeks.

Reheating

Reheat frozen or refrigerated leftovers in a skillet over medium heat to maintain the texture or microwave in short bursts, stirring occasionally. Be mindful not to overheat to keep the cabbage crisp and the beef tender and juicy.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works well and creates a lighter version of this dish. Just be sure to monitor the cooking time since turkey can dry out faster than beef.

Is this recipe truly low carb? What makes it so?

Yes, this Low Carb Mongolian Ground Beef and Cabbage recipe uses low-carb ingredients like cabbage instead of noodles or rice and substitutes sugar with a keto-friendly sweetener to keep the carb count low without sacrificing flavor.

What if I don’t have hoisin sauce? Can I substitute it?

If you’re out of hoisin sauce, try mixing a bit of soy sauce with a touch of peanut butter and a small amount of sugar substitute as a quick homemade stand-in that captures some of the same sweet and savory notes.

How spicy is this recipe? Can I adjust the heat level?

The heat from red pepper flakes is mild but noticeable. You can easily adjust it by adding more flakes for a spicier dish or leaving them out altogether for a gentler taste.

Is this suitable for meal prep? Will it hold up well?

Definitely! This dish stores beautifully and tastes just as good the next day, making it a perfect meal prep option for anyone looking to eat well throughout the week.

Final Thoughts

There’s something so satisfying about a dish that feels indulgent yet fits perfectly into a low-carb lifestyle, and this Low Carb Mongolian Ground Beef and Cabbage does just that. It’s packed with flavor, quick to prepare, and hearty enough to please the whole family. Give it a try and fall in love with how easy and delicious healthy eating can be!

Print