Description
This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick, flavorful, and healthy dish perfect for a weeknight dinner. Combining tender ground beef with shredded cabbage and vibrant Asian-inspired seasonings, it delivers a satisfying meal that’s both low in carbohydrates and rich in umami flavors.
Ingredients
Main Ingredients
- 1/2 small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 1 pound ground beef
Sauces and Seasonings
- 2 tablespoons soy sauce (or coconut aminos for low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Brown the ground beef: Heat a large skillet over medium heat and add the ground beef. Cook until fully browned and no longer pink, breaking it apart with a spatula. Once cooked, drain any excess fat to keep the dish lean.
- Sauté onion and garlic: Add finely diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onions are soft and the garlic is fragrant, stirring occasionally to prevent burning.
- Add and cook cabbage: Stir in the shredded green cabbage. Sauté the mixture for about 5 minutes until the cabbage begins to wilt but still retains a slight crunch.
- Season the dish: Pour in soy sauce, sesame oil, and rice vinegar. Sprinkle ground ginger and red pepper flakes if using, then add salt and black pepper to taste. Mix everything well and cook for another 2-3 minutes until the cabbage is tender and flavors meld.
- Garnish and serve: Remove from heat. Garnish with sliced green onions and toasted sesame seeds for an added nutty flavor and crunch. Serve immediately for best taste.
Notes
- For a low sodium option, substitute soy sauce with coconut aminos.
- Red pepper flakes are optional but add a nice subtle heat to the dish.
- Make sure to drain excess fat after browning the beef to keep the dish healthier.
- This recipe can be easily doubled for larger servings.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
