Name: Low-Carb Mongolian Ground Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mongolian
Ingredients: 1/2 small onion, finely diced; 3 cups green cabbage, shredded; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons soy sauce (or coconut aminos for low sodium); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon ground ginger; 2 green onions, sliced; 1 tablespoon toasted sesame seeds (optional)

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Introduction

This Low-Carb Mongolian Ground Beef and Cabbage is a quick and flavorful dish perfect for a healthy weeknight dinner. Packed with savory Asian-inspired flavors, it’s both satisfying and easy to make.

The image shows a dish with two main layers in a white bowl on a white marbled surface. The bottom layer is soft noodles, light yellow in color, slightly glossy and folded unevenly. The top layer covers the noodles with cooked ground beef, brown with small bits and mixed with diced onions, which are light and translucent. The dish is garnished with a generous amount of chopped green onions, which add a fresh green color on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 small onion, finely diced
3 cups green cabbage, shredded
3 cloves garlic, minced
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
2 green onions, sliced (for garnish)
1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

Step 1: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Step 2: Add the diced onion and garlic to the beef. Cook for 2-3 minutes until fragrant and soft.
Step 3: Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.
Step 4: Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook another 2-3 minutes until cabbage is tender.
Step 5: Garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

Use coconut aminos instead of soy sauce to reduce sodium and keep it gluten-free.
For extra crunch, add chopped water chestnuts or bell peppers along with the cabbage.
Adjust red pepper flakes to control the spice level or omit for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through to maintain texture.

How to Serve

The image shows a close-up of a white bowl filled with a layered dish. The bottom layer is broad, pale yellow noodles with a slightly glossy texture. On top of the noodles is a thick layer of cooked ground meat, dark brown and crumbly in appearance. Scattered across the meat are small pieces of finely chopped green onions, adding bright green color. The dish looks warm and textured with a mix of soft and crumbly parts. The white bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well as a leaner alternative and adapts nicely to the same seasonings.

Is this recipe suitable for a keto diet?

Absolutely. With low-carb ingredients like cabbage and minimal sugars, this dish fits well within a keto-friendly meal plan.