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Low Carb Mongolian Ground Beef and Cabbage Recipe

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

4.8 from 8 reviews

This Low Carb Mongolian Ground Beef and Cabbage recipe is a delicious, easy-to-make dish perfect for a healthy dinner option. Featuring savory ground beef cooked with fresh cabbage and a flavorful Mongolian-style sauce made from soy, hoisin, and ginger, it delivers a perfect balance of sweet, spicy, and umami flavors while keeping the carbohydrates low. Ideal for those following low-carb or ketogenic diets, it can be enjoyed on its own or served over cauliflower rice.

Ingredients

Scale

Meat and Vegetables

  • 1 lb Ground Beef
  • ½ Head Cabbage (fresh large head), chopped
  • ⅓ Cup Green Onions, diced
  • 8 Cloves Garlic, minced
  • 1 Tbsp Ginger, minced

Oils and Seasonings

  • 1 Tbsp Sesame Oil
  • ½ Tsp Red Pepper Flakes
  • 1 Tbsp Sesame Seeds (optional)

Sauces and Sweeteners

  • ½ Cup Low-Sodium Soy Sauce
  • ¼ Cup Hoisin Sauce
  • 2 Tbsp Brown Sugar Swerve (low-carb sweetener)

Thickening Agent and Broth

  • 1 Cup Beef Broth
  • 3 Tsp Cornstarch

Instructions

  1. Prep the Cabbage: Chop half a fresh cabbage head into bite-sized pieces and set aside for cooking.
  2. Brown the Ground Beef: Heat one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula until fully browned. Drain excess fat if needed.
  3. Sauté Garlic and Ginger: Push the browned beef to one side of the skillet. Add the minced garlic cloves and minced ginger to the center and cook, stirring constantly, for about 1-2 minutes until fragrant.
  4. Cook the Cabbage: Add the chopped cabbage to the skillet and mix it well with the beef, garlic, and ginger. Sprinkle red pepper flakes over the mixture. Continue cooking for around 5 minutes, stirring occasionally, until the cabbage softens slightly.
  5. Make the Sauce: In a medium bowl, combine the soy sauce, hoisin sauce, and brown sugar Swerve. In a separate small bowl, mix cornstarch with beef broth until dissolved, creating a slurry. Add this slurry to the sauce mixture and stir to combine.
  6. Combine and Thicken: Pour the sauce mixture over the beef and cabbage. Stir thoroughly to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients nicely.
  7. Finish with Green Onions: Stir in the diced green onions and cook for an additional minute to meld the flavors.
  8. Serve and Garnish: Optionally, sprinkle sesame seeds over the dish for added texture and flavor.
  9. Enjoy: Serve hot on its own or over cauliflower rice for a satisfying low-carb meal. Adjust seasoning as desired.

Notes

  • Brown Sugar Swerve is a low-carb sugar substitute suitable for ketogenic diets.
  • For a gluten-free version, use gluten-free soy sauce and hoisin sauce alternatives.
  • Adjust red pepper flakes to your preferred spice level.
  • Serve with cauliflower rice to keep the meal low carb and filling.
  • Drain any excess fat after browning the beef to reduce overall fat content.
  • Optional sesame seeds add a nice crunch but can be omitted if desired.

Nutrition

Keywords: Low Carb Mongolian Beef, Ground Beef Recipe, Cabbage Dinner, Keto Mongolian Beef, Low Carb Dinner, Easy Ground Beef Recipe

Find it online: https://messykitchenmagic.com/low-carb-mongolian-ground-beef-and-cabbage-recipe-3/