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Low Carb Mongolian Ground Beef and Cabbage Recipe

Low Carb Mongolian Ground Beef and Cabbage Recipe
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★★★★★

5.1 from 30 reviews

This Low Carb Mongolian Ground Beef and Cabbage recipe is a delicious, low-carb take on classic Mongolian flavors. Featuring savory ground beef, fresh cabbage, and a sweet-savory sauce made with soy, hoisin, and brown sugar substitute, this dish is perfect for a quick, healthy dinner. It’s packed with flavor, easy to prepare, and ideal for those seeking a satisfying meal without the carbs.

Ingredients

Scale

Meat and Vegetables

  • 1 lb Ground Beef
  • ½ Head Cabbage, chopped (fresh large head)
  • ⅓ Cup Green Onions, diced

Oils and Aromatics

  • 1 Tbsp Sesame Oil
  • 8 Cloves Garlic, minced
  • 1 Tbsp Ginger, minced
  • ½ Tsp Red Pepper Flakes

Sauces and Sweeteners

  • 2 Tbsp Brown Sugar Swerve
  • ½ Cup Low-Sodium Soy Sauce
  • ¼ Cup Hoisin Sauce

Liquids and Thickeners

  • 1 Cup Beef Broth
  • 3 Tsp Cornstarch

Optional Garnish

  • 1 Tbsp Sesame Seeds

Instructions

  1. Prep the Cabbage: Chop half a large fresh cabbage head into bite-sized pieces and set aside for cooking.
  2. Brown the Ground Beef: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula for 5-7 minutes. Drain any excess fat if necessary.
  3. Sauté Garlic and Ginger: Push the browned beef to the side of the skillet. Add the minced garlic cloves and minced ginger to the center. Stir constantly and cook for 1-2 minutes until fragrant.
  4. Cook the Cabbage: Add chopped cabbage to the skillet and incorporate it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes over the mixture. Cook for about 5 minutes, stirring occasionally, until the cabbage softens.
  5. Make the Sauce: In a medium bowl, mix ½ cup low-sodium soy sauce, ¼ cup hoisin sauce, and 2 tablespoons brown sugar Swerve. In a separate small bowl, dissolve 3 teaspoons cornstarch in 1 cup beef broth to create a slurry. Add the slurry to the soy sauce mixture and stir to combine.
  6. Combine and Thicken: Pour the sauce over the beef and cabbage in the skillet. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and clings to the ingredients.
  7. Finish with Green Onions: Stir in diced green onions and cook for 1 more minute to incorporate the flavor.
  8. Serve: Optionally sprinkle sesame seeds over the dish for added texture and flavor. Serve hot as is or over cauliflower rice for a low-carb meal.
  9. Enjoy: Adjust seasoning to taste and enjoy your flavorful, low-carb Mongolian ground beef and cabbage!

Notes

  • Use low-sodium soy sauce to control salt levels.
  • Brown sugar Swerve is a great low-carb substitute to keep sugar content low.
  • Optional sesame seeds add a nice crunch and nutty flavor.
  • Serve over cauliflower rice to keep the meal low-carb and keto-friendly.
  • Adjust red pepper flakes for spice preference.
  • Drain excess fat from beef to reduce fat content if desired.

Nutrition

Keywords: low carb, mongolian beef, ground beef recipe, cabbage recipe, keto dinner, asian ground beef, healthy dinner

Find it online: https://messykitchenmagic.com/low-carb-mongolian-ground-beef-and-cabbage-recipe-2/