Low Carb Mongolian Ground Beef and Cabbage Recipe

If you’re on the hunt for a vibrant, hearty dish that melds bold flavors with healthy, low-carb ingredients, then you simply must try this Low Carb Mongolian Ground Beef and Cabbage recipe. It’s a perfect harmony of savory ground beef, tender cabbage, and a sweet-savory sauce that hits all the right notes without loading up on carbs. The beauty of this dish lies in its simplicity and how each ingredient plays a crucial role in bringing together a satisfying, guilt-free meal that you’ll want to make over and over again.

Ingredients You’ll Need

Gathering your ingredients for this recipe is wonderfully straightforward, and each one is essential for that perfect burst of flavor and texture. From the richness of ground beef to the crisp freshness of cabbage, every element works in harmony to make this dish a true winner.

• Ground Beef (1 lb): The star protein delivering juicy, savory depth to the dish.
• Cabbage (½ head, chopped): Adds crunch and volume, plus much-needed freshness.
• Sesame Oil (1 Tbsp): Infuses a nutty aroma that elevates the entire flavor profile.
• Garlic (8 cloves, minced): Brings a fragrant and pungent punch that balances richness.
• Ginger (1 Tbsp, minced): Adds a gently spicy warmth and zest.
• Red Pepper Flakes (½ tsp): Offers a subtle heat to awaken the palate.
• Brown Sugar Swerve (2 Tbsp): The perfect low-carb sweetener to balance savory notes.
• Low-Sodium Soy Sauce (½ cup): Provides umami depth without overwhelming saltiness.
• Hoisin Sauce (¼ cup): Adds sweet, tangy complexity for that Mongolian flair.
• Beef Broth (1 cup): Forms the base of the luscious sauce, enhancing meaty goodness.
• Cornstarch (3 tsp): Key to thickening the sauce to a silky finish.
• Green Onions (⅓ cup, diced): Brightens the dish with mild oniony freshness.
• Sesame Seeds (1 Tbsp, optional): Adds a delightful nutty crunch as a finishing touch.

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 simple prep lets you create a crunchy, crisp texture that contrasts beautifully with the tender cooked beef later on. Set it aside while you cook the rest.

Step 2: Brown the Ground Beef

Heat a tablespoon of sesame oil over medium-high heat in a large skillet or wok. Add the pound of ground beef and cook, breaking it apart with a spatula until browned and cooked through, about 5 to 7 minutes. If needed, drain any excess fat to keep the dish light and clean.

Step 3: Sauté Garlic and Ginger

Push the cooked beef to one side of the skillet. Into the cleared space, add the minced garlic and ginger. Stir constantly for 1 to 2 minutes until fragrant, releasing their incredible aroma that immediately lifts the whole dish.

Step 4: Cook the Cabbage

Now it’s time to add the chopped cabbage to the skillet. Toss it with the beef, garlic, and ginger, then sprinkle in the red pepper flakes. Stir occasionally for about 5 minutes until the cabbage softens just enough but retains a slight crunch — this balance makes every bite a joy.

Step 5: Make and Add the Sauce

In a medium bowl, combine the low-sodium soy sauce, hoisin sauce, and brown sugar Swerve. Separately, whisk together cornstarch and beef broth until smooth to make a slurry. Pour the slurry into the soy-hoisin mixture, stirring well so all the flavors meld and the sauce thickens evenly.

Step 6: Combine and Thicken

Pour the sauce over the beef and cabbage mixture in your skillet. Stir thoroughly to coat everything with the glossy sauce. Keep cooking for 2 to 3 minutes as the sauce thickens, creating a luscious coating on every morsel.

Step 7: Finish with Green Onions and Optional Sesame Seeds

Stir in the diced green onions and cook for one more minute, letting their freshness shine through. If you like, sprinkle sesame seeds on top for an extra layer of texture and that little nutty pop that completes this Low Carb Mongolian Ground Beef and Cabbage masterpiece.

How to Serve Low Carb Mongolian Ground Beef and Cabbage

Garnishes

A sprinkle of sesame seeds or extra sliced green onions brings a bright, crunchy contrast that makes the dish as pretty as it is delicious. Fresh cilantro can also add a vibrant herbal note, if you’re feeling adventurous.

Side Dishes

This Low Carb Mongolian Ground Beef and Cabbage shines on its own, but pairing it with cauliflower rice keeps things low carb and adds a fluffy base to soak up that mouthwatering sauce. You could also serve it alongside steamed broccoli or sautéed bok choy for a veggie-packed meal.

Creative Ways to Present

For a fun twist, tuck this savory mixture into lettuce cups for an appetizer-style bite that’s perfect for gatherings. Or turn it into a hearty bowl by layering it over spiralized zucchini noodles. Either way, it makes every meal feel special and satisfying.

Make Ahead and Storage

Storing Leftovers

Place any leftover Low Carb Mongolian Ground Beef and Cabbage in an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making it a perfect quick lunch or dinner option during busy weeks.

Freezing

You can freeze this dish for up to 2 months. Just make sure it’s cooled completely before transferring it to a freezer-safe container or bag. When you’re ready, thaw it overnight in the fridge to preserve its texture and flavor.

Reheating

Reheat leftovers gently in a skillet over medium heat, stirring occasionally to warm through evenly. If the sauce thickened too much in the fridge, splash a little water or broth to loosen it back up. Microwave reheating works too, but the stovetop keeps it tasting just like freshly made.

FAQs

Is this Low Carb Mongolian Ground Beef and Cabbage recipe suitable for keto?

Absolutely! This recipe is designed with low-carb ingredients and includes a keto-friendly sweetener, making it perfect for anyone following a ketogenic lifestyle.

Can I substitute ground beef with another protein?

Yes! Ground turkey or chicken would work well here, though the flavor might be slightly different. Just keep an eye on cooking times as leaner meats can cook faster and dry out.

What can I use instead of hoisin sauce?

If you don’t have hoisin sauce, try a combination of soy sauce, a bit of peanut butter for sweetness, and a dash of vinegar to mimic its complex flavor. It won’t be exact but still delicious.

Is this recipe spicy?

It has a gentle kick thanks to the red pepper flakes, but it’s far from overpowering. Feel free to adjust the amount of red pepper flakes to suit your heat preference.

Can I make this dish vegetarian or vegan?

With some thoughtful swaps, yes! Replace ground beef with crumbled tofu or tempeh, use vegetable broth instead of beef broth, and ensure your sauces are vegan-friendly to keep it plant-based and delicious.

Final Thoughts

I genuinely love sharing this Low Carb Mongolian Ground Beef and Cabbage recipe because it never fails to impress with its bold flavors and satisfying textures. Whether you’re looking for a quick weeknight dinner or a meal that fits your low-carb lifestyle without skimping on taste, this dish has got you covered. Give it a try and watch it become one of your new favorite go-to recipes!

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