Low Carb Mongolian Ground Beef Cabbage Recipe

Short, Catchy Intro

So you want tasty food but also want to keep carbs in check and effort low. Perfect, I made this for nights when I love flavor but not drama. Think savory Mongolian vibes with ground beef and cabbage, minus rice, plus way less guilt. You will smell awesome stuff and eat it fast.

Why This Recipe is Awesome

This recipe hits the sweet spot of quick, flavorful, and low carb. It is idiot proof, even I did not mess it up the first time. You get browned beef that soaks up a sticky savory sauce and cabbage that still has a little crunch. Dinner looks fancy but takes almost no staging or rehearsals. Want an extra win The leftovers get even better.

If you like the same kind of easy, low carb swaps check out this easy egg roll in a bowl for more weeknight magic.

Ingredients You’ll Need

• 1 pound lean ground beef
• 1 tablespoon avocado oil or other high smoke point oil
• 1/2 small onion finely diced
• 3 cloves garlic minced
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce or low sodium tamari or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes optional
• Salt and black pepper to taste
• 3 cups green cabbage shredded
• 2 green onions sliced for garnish
• 1 tablespoon toasted sesame seeds optional for garnish

Yes this list is short because your pantry probably already owes you favors.

Step-by-Step Instructions

1. Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions. In a small bowl whisk together the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Set the sauce aside.

2. Heat 1 tablespoon of avocado oil in a large skillet over medium high heat. Add the ground beef, breaking it up, and cook until browned about 6-8 minutes. Drain excess fat if needed.

3. Add the onion to the pan and sauté for 2-3 minutes until softened. Add the garlic and ginger cooking for another 30-60 seconds until fragrant.

4. Pour the sauce mixture over the beef and stir well. Simmer for 2-3 minutes.

5. In a separate skillet heat 1 tablespoon of avocado oil and add shredded cabbage. Season with salt and pepper sautéing for 5-8 minutes until tender crisp.

6. Combine the ground beef mixture with the sautéed cabbage tossing gently. Serve garnished with green onions and sesame seeds.

Common Mistakes to Avoid

• Overcrowding the pan and steaming the beef. Keep space so you get browning not mystery gray meat.
• Skipping the quick sauce whisk. That makes the flavors scatter like confetti at a party no one enjoys.
• Using too much oil when your beef is lean. You will end up draining and sighing. Use one tablespoon then adjust.
• Leaving the cabbage in the pan until mush. Aim for tender crisp unless you specifically want baby food.
• Assuming more spice equals better taste. Start small with red pepper flakes then add heat if you beg it to stay.

Alternatives & Substitutions

Swap the ground beef for ground turkey or chicken if you want a lighter texture. If you need a plant based version try crumbled tempeh or firm tofu browned with a splash of soy sauce. No sesame oil Use extra soy and a little toasted sunflower seed butter for that nutty note. Out of rice vinegar Use a squeeze of lemon or apple cider vinegar instead. No green cabbage Use napa cabbage or thinly sliced bok choy for a softer bite. Want more veggies Toss in bell pepper strips or thin carrot ribbons when you add the onion. IMO the simple version is perfect but feel free to play.

Final Thoughts

This recipe feels like a cheat code for busy weeknights. You get big flavor small cleanup and a cozy bowl in under 30 minutes. If you want leftovers that actually improve overnight make extra because it reheats like a champ. Go on now and make something delicious without overcomplicating your evening. You deserve easy wins.

FAQ (Frequently Asked Questions)

Q What if I do not have avocado oil What else works
A Any high smoke point oil works fine. Canola, vegetable, or grapeseed will handle the heat. Use what you trust in your kitchen.

Q Can I use soy sauce with the same result
A Yes Use low sodium soy or tamari if you want less salt. Coconut aminos also work for a slightly sweeter twist.

Q Want it spicier How much red pepper flakes should I add
A Start with the 1 4 teaspoon listed then bump to 1 2 teaspoon if you like serious heat. You can always add more but you cannot take it back.

Q Can I make this ahead for meal prep
A Absolutely This is a great make ahead dish. Store in the fridge up to four days and reheat in a skillet or microwave.

Q Does the cabbage need to be shredded finely
A Not strictly Fine shreds cook faster but thicker slices add chew. Do what your mood demands.

Q Is this truly low carb
A Yes Cabbage and protein keep carbs low. If you avoid rice and sugary sauces you stay in the low carb lane.

Q Any tips for serving suggestions
A Plate it over cauliflower rice for a bulkier bowl or serve with a fried egg on top for breakfast vibes. Both are winners.

Conclusion

Loved the savory simplicity Try a similar take with a slightly different spin at Keto Mongolian Ground Beef and Cabbage for more keto friendly ideas. Want another fast low carb version that cooks up in about 20 minutes Check out Low Carb Mongolian Ground Beef and Cabbage 20 Minute Meal for extra inspiration.

Now go impress someone or yourself with this simple bowl of comfort. You earned it.

Savory Mongolian Ground Beef and Cabbage

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Carb, Gluten-Free

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Description

A quick and flavorful low-carb dish featuring ground beef and cabbage, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 1 tablespoon avocado oil or other high smoke point oil
• 1/2 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce or low sodium tamari or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 3 cups green cabbage, shredded
• 2 green onions, sliced for garnish
• 1 tablespoon toasted sesame seeds (optional for garnish)

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Instructions

1. Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Set the sauce aside.
2. Heat 1 tablespoon of avocado oil in a large skillet over medium high heat. Add the ground beef, breaking it up, and cook until browned, about 6-8 minutes. Drain excess fat if needed.
3. Add the onion to the pan and sauté for 2-3 minutes until softened. Add the garlic and ginger, cooking for another 30-60 seconds until fragrant.
4. Pour the sauce mixture over the beef and stir well. Simmer for 2-3 minutes.
5. In a separate skillet, heat 1 tablespoon of avocado oil and add shredded cabbage. Season with salt and pepper, sautéing for 5-8 minutes until tender crisp.
6. Combine the ground beef mixture with the sautéed cabbage, tossing gently. Serve garnished with green onions and sesame seeds.

Notes

Store leftovers in the fridge for up to four days. This dish reheats well and flavors improve overnight.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: low carb, Mongolian beef, quick dinner, easy recipe, weeknight meals