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Low-Carb Mongolian Ground Beef and Cabbage

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A quick and flavorful low-carb Mongolian-style ground beef and cabbage dish tossed in a savory garlic-ginger sauce with a hint of sweetness.

Ingredients

  • 1 pound ground beef
  • 4 cups green cabbage, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons brown sugar substitute (monk fruit sweetener)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 green onions, sliced
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
  3. Stir in minced garlic and grated ginger and cook for about 30 seconds until fragrant.
  4. Add sliced cabbage and cook for 5–7 minutes, stirring occasionally, until tender-crisp.
  5. In a small bowl, mix soy sauce, brown sugar substitute, sesame oil, and crushed red pepper flakes.
  6. Pour the sauce over the beef and cabbage mixture and stir to coat evenly.
  7. Simmer for 2–3 minutes until flavors blend and sauce slightly thickens.
  8. Garnish with sliced green onions and serve.

Notes

  • Swap ground beef for ground turkey or chicken for a leaner option.
  • Add shredded carrots or sliced bell peppers for extra vegetables.
  • Stir in a small pinch of xanthan gum to thicken the sauce if desired.
  • Serve over cauliflower rice for a complete low-carb meal.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze portions for up to 2 months and thaw overnight before reheating.

Nutrition

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