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Low Carb Mongolian Ground Beef Cabbage

A fast and flavorful low-carb take on Mongolian beef using ground beef and shredded cabbage for a satisfying, nutrient-dense meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 preferred
  • 4 cups green cabbage shredded
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 0.25 cup soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp erythritol or preferred low carb sweetener
  • 0.25 tsp red pepper flakes
  • 2 green onions chopped for garnish

Equipment

  • large skillet
  • small mixing bowl
  • whisk

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef until cooked through (5-7 mins). Drain excess fat.
  2. Add sliced onion and sauté 3-4 mins until translucent.
  3. Stir in minced garlic and ginger; cook for 1-2 mins until fragrant.
  4. In a small bowl, whisk together soy sauce, sesame oil, sweetener, and red pepper flakes.
  5. Add cabbage to the skillet and pour the sauce over the mixture.
  6. Toss and cook for 5-7 mins until cabbage is tender-crisp. Garnish with green onions and serve.

Notes

Don't overcook the cabbage; it should remain tender-crisp. Swap soy sauce for coconut aminos for a soy-free version. Store leftovers for up to 4 days; they reheat beautifully in a skillet.