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Low Carb Mongolian Ground Beef Cabbage Recipe

Name: Low Carb Mongolian Ground Beef Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mongolian
Ingredients: 1 pound lean ground beef; 1 tablespoon avocado oil; 1/2 small onion, finely diced; 3 cloves garlic, minced; 1 teaspoon ground ginger; 2 tablespoons soy sauce (or low-sodium tamari/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)

This savory, low-carb twist on Mongolian flavors pairs seasoned ground beef with crisp-tender cabbage for a meal that’s fast, satisfying, and freezer-ready. It’s the kind of weeknight dish that feels like a treat without the carbs or the fuss. If you enjoy hearty cabbage meals, you might also like this low-carb unstuffed cabbage casserole for another easy, family-friendly option.

Why make this recipe
If you’re tired of the same salad-and-protein routine, this recipe is perfect because it delivers bold, takeout-like Mongolian flavor without the sugar, rice, or carbs — all in under 30 minutes. It solves the “wanting takeout but trying to stay low-carb” problem by swapping noodles and rice for shredded cabbage while keeping the sauce rich and satisfying. Plus, it’s forgiving, adaptable, and excellent for meal prep.

Step-by-Step Guide to Making Low Carb Mongolian Ground Beef Cabbage

Ingredients

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/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)

Directions

Prepare Ingredients — 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 (or tamari/coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Set the sauce aside.
Brown the Ground Beef — Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the lean ground beef to the hot pan. Break it up with a wooden spoon and cook until thoroughly browned and no pink remains, about 6–8 minutes. If there’s excessive rendered fat, carefully drain it off, leaving a small amount in the pan for flavor.
Sauté Aromatics — Add the finely diced onion to the pan with the browned beef. Sauté for 2–3 minutes until the onion begins to soften and become translucent. Then, add the minced garlic and ground ginger, stirring for about 30–60 seconds until fragrant. Be careful not to burn the garlic. Stir the aromatics thoroughly into the ground beef.
Add Sauce and Simmer — Pour the prepared sauce mixture directly over the beef and aromatics in the pan. Stir everything together well. Bring the sauce to a gentle simmer and let it cook for 2–3 minutes, allowing the flavors to meld and deepen slightly.
Sauté the Cabbage — While the beef mixture is simmering, or in a separate large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the shredded green cabbage to the hot pan. Season lightly with salt and freshly ground black pepper. Sauté, tossing frequently, for 5–8 minutes or until the cabbage is tender-crisp, still retaining a slight bite.
Combine and Serve — Once the cabbage reaches your desired tenderness, add the ground beef mixture back into the pan with the cabbage. Toss everything gently but thoroughly to combine, ensuring the cabbage is coated in the delicious sauce. Serve immediately, garnished generously with thinly sliced green onions and toasted sesame seeds.

Best Way to Store Low Carb Mongolian Ground Beef Cabbage

Refrigerator: Store in an airtight container at 40°F (4°C) for 3–4 days.
Freezer: Transfer to a freezer-safe container or heavy-duty freezer bag and store at 0°F (-18°C) for up to 3 months.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium heat for 5–8 minutes, stirring occasionally, or microwave in 60–90 second intervals until hot throughout (stir between intervals).

Serving Suggestions for Low Carb Mongolian Ground Beef Cabbage

Serve alone as a low-carb main for a quick dinner that satisfies salty-sweet cravings without carbs.
Spoon over cauliflower rice or shirataki rice for more heft while keeping the meal low-carb.
Wrap in butter lettuce leaves for a hand-held, bite-sized dinner that’s great for casual gatherings.
Add a soft-boiled egg on top for extra richness and protein if you want a brunch-style twist.
Pair with lightly steamed broccoli or snap peas to increase vegetable variety and color.

Tips to make Low Carb Mongolian Ground Beef Cabbage (Q&A style)
Q: How do I keep the beef from becoming dry?
A: Use lean ground beef but avoid fully draining every bit of rendered fat — leaving a tablespoon adds flavor and moisture. If you use very lean meat (95%+), consider stirring in a splash of beef broth or an extra teaspoon of sesame oil while simmering.

Q: How can I get a better caramelized flavor in the sauce?
A: Let the soy-sesame mixture simmer gently with the beef for an extra 1–2 minutes to concentrate and slightly reduce the sauce. If you want deeper caramelization, increase heat briefly at the end and stir constantly so the sauce thickens without burning.

Q: Can I make this spicy?
A: Yes — increase the red pepper flakes, add a dash of sriracha or chili garlic sauce to the sauce mixture, or toss in a chopped fresh chili when you add garlic.

Variations

Pork or Turkey Swap: Replace the ground beef with ground pork for a slightly sweeter, richer finish, or ground turkey for a lighter option. (Paragraph format) Ground pork pairs exceptionally well with the sesame notes and can make the dish a touch more indulgent; turkey keeps calories and fat lower while still accepting the sauce flavors well.
Veggie-Forward Option: Double the cabbage and skip the meat for a vegetarian version; add sliced mushrooms and firm tofu, seasoning and simmering in the same sauce until the mushrooms release their juices and the tofu warms through. (Bullet format)

FAQs
Q: Can I use pre-shredded cabbage?
A: Yes. Pre-shredded cabbage saves time but may release more moisture; drain and pat it dry if it seems wet before sautéing.

Q: What can I replace soy sauce with for a soy-free version?
A: Tamari or coconut aminos are excellent soy-free substitutes that still provide umami. Use the same quantity.

Q: Is this recipe keto-friendly?
A: Yes — the dish is low in carbs when made with the listed ingredients and using low-carb soy alternatives if desired.

What makes the flavors work
The magic here is contrast: savory, salty soy melds with nutty sesame oil and a bright hit from rice vinegar, while the ground ginger and garlic lift the profile into something aromatic and slightly warm. Cabbage acts as a structured, slightly crunchy carrier that soaks up sauce without diluting it like rice would—so you keep intensity in every bite. When the beef simmers briefly in that sauce, the dish develops the sticky, glossy finish typical of Mongolian-style recipes but without the sugar or thickening agents often found in takeout versions.

Make-ahead and meal prep notes

Batch cook: Double the recipe and portion into single-serving containers for grab-and-go lunches. The refrigerator-stored meal reheats well and keeps textures fairly intact.
Freeze in portions: For longer-term meal prep, freeze in flat, labeled bags for 3 months as noted above. Thaw in the fridge overnight before reheating.
Freshness trick: If you plan to reheat more than once, store sauce separately from cabbage to preserve texture; stir together only when reheating.

Flavor boosters and small adjustments

Acid lift: A squeeze of fresh lime or a drizzle of additional rice vinegar just before serving brightens the dish.
Fresh herbs: A small handful of cilantro or Thai basil can add a fresh, bright lift if you like herbaceous notes.
Crunch: Toasted chopped peanuts or extra sesame seeds add pleasant texture contrast.

Dietary notes and swaps

Gluten-free: Use tamari or coconut aminos instead of soy sauce to make this gluten-free.
Lower sodium: Choose low-sodium soy or tamari and taste before adding extra salt; the sesame oil and vinegar provide flavor without sodium.
Vegetarian: Substitute firm tofu and mushrooms for an excellent meat-free version; press the tofu first to remove excess moisture so it absorbs the sauce better.

Troubleshooting common issues

Cabbage soggy after reheating: Sauté cabbage until just crisp-tender and store separately when possible. Reheat quickly over medium-high heat to revive some crunch.
Sauce too thin: Simmer a bit longer to reduce or stir in a small slurry of xanthan gum (very small pinch) for a low-carb thickener.
Lacks depth: Add a splash of fish sauce (a little goes a long way) or a very small pinch of ground white pepper for extra complexity.

Feeding a crowd
Multiply ingredients by 2–3 and use a large skillet or two pans to keep cabbage from steaming. If serving buffet-style, keep the meat-sauce and cabbage in separate chafing dishes or trays and combine to order so the cabbage stays crisper for guests who prefer texture.

Final presentation tips

Garnish generously with sliced green onions and toasted sesame seeds for visual contrast.
Serve in shallow bowls so sauce pools beneath the cabbage and beef, inviting scoops with each bite.
For an elevated weeknight dinner, serve on warmed plates and add a lemon or lime wedge on the side.

FAQs (alternate style)

Q: Can I add other vegetables?
A: Yes — bell peppers, zucchini, or snap peas are great additions; add denser vegetables earlier in the sauté and delicate ones at the end.
Q: How long does the flavor hold up when stored?
A: The sauce flavor holds up well for the 3–4 day refrigeration window, though cabbage softens over time; quick reheating restores most of the original texture.
Q: Is sesame oil necessary?
A: It’s a key flavor note; if you must replace it, use a small amount of toasted sesame paste or a tiny dab of peanut butter plus a neutral oil, but the sesame aroma is distinctive.

Conclusion

If you want an easy reference for a nearly identical recipe with step-by-step photos, this Keto Mongolian Ground Beef and Cabbage – Easy To Make write-up is a helpful companion. For another quick variation and timing tips, see this resource on a similar Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal.