Name: Low Carb Mongolian Ground Beef Cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
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)

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Low Carb Mongolian Ground Beef Cabbage Recipe

This flavorful, low-carb riff on Mongolian beef swaps noodles or rice for crisp, shredded cabbage so you get all the savory, sticky-sweet notes without the carbs. It’s quick enough for a weeknight but bold enough to impress guests — juicy ground beef, punchy aromatics, and a glossy sauce that clings to every bit of cabbage. If you enjoy deconstructed Asian-style bowls, this one will become a go-to; you can also compare techniques with an Easy Egg Roll in a Bowl low-carb recipe for different veg-and-beef combos.

Why make this recipe

Fast: From chopping to table in about 30 minutes — perfect for busy nights.
Low-carb but satisfying: Cabbage gives bulk and texture without the rice or noodles.
Flavor-forward: Soy, sesame, ginger, and garlic combine for that familiar Mongolian-savory profile.

A short, practical summary: This recipe delivers comforting, umami-rich flavors with minimal fuss and a fraction of the carbs of traditional Mongolian dishes, making it ideal for keto and low-carb plans or anyone looking to cut refined carbs.

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)

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

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.

Why this works (a short explanation)
What makes this dish special is the balance of texture and flavor: the caramelized, seasoned ground beef gives you the richness of traditional Mongolian sauces while shredded cabbage provides a satisfying crunch and volume without heavy carbs. The simple sauce—soy, sesame oil, and rice vinegar—creates a glossy finish that amplifies the flavor without masking the ingredients.

How to serve Low Carb Mongolian Ground Beef Cabbage Recipe

Family-style bowl: Spoon generous portions into shallow bowls and garnish with sliced green onions and sesame seeds. Add chili oil or extra red pepper flakes for spice lovers.
Lettuce cups: Spoon warm beef and cabbage into butter lettuce leaves for a handheld, keto-friendly option.
With roasted veg: Plate alongside roasted broccoli or cauliflower for a heartier vegetable-focused meal.
As a meal prep lunch: Divide into containers for reheatable lunches; top with fresh scallions before serving.

Best Way to Store Low Carb Mongolian Ground Beef Cabbage Recipe

Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: For longer storage, cool completely and freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently over medium-low heat in a skillet, stirring to prevent drying — add a splash of water or broth if the mixture seems dry. Microwave reheating is acceptable; cover loosely and heat in 1-minute intervals, stirring between intervals.

Tips to make Low Carb Mongolian Ground Beef Cabbage Recipe

Q: How do I keep the dish moist and flavorful when reheating?
A: Add a tablespoon of water, beef broth, or a light drizzle of sesame oil while reheating and stir frequently to redistribute the sauce.

Q: Can I use fattier ground beef?
A: Yes — just drain excess fat after browning to avoid a greasy finish, leaving a touch for flavor.

Q: How can I boost the umami?
A: Stir in a teaspoon of fish sauce or a small pinch of mushroom powder while the sauce simmers.

Variations (1–2 options)

Ground protein swap: Substitute ground turkey or ground pork for the beef for a different flavor profile and slightly different fat content.
Veg swap: Use napa cabbage or thinly sliced bok choy instead of green cabbage for a softer, silkier texture and a slightly sweeter taste.

Tips for success (one focused tip)
If there’s one thing that elevates this dish, it’s controlling heat and timing: brown the beef thoroughly for caramelized flavor, but don’t overcook the cabbage — aim for tender-crisp so it retains texture and better absorbs the sauce.

Frequently Asked Questions

Q: Is this recipe keto-friendly?
A: Yes. The recipe is low in carbs thanks to the cabbage substitution for rice/noodles and uses minimal sugar (none by default), which keeps it aligned with keto and low-carb diets.

Q: Can I make this gluten-free?
A: Use tamari or coconut aminos in place of regular soy sauce to make the sauce gluten-free. Double-check any optional additions like chili sauces for gluten content.

Q: How do I adjust the spice level?
A: Increase or omit the red pepper flakes as needed, and add fresh sliced chilies or a dash of Sriracha to amp up heat.

Q: Can I add more vegetables?
A: Absolutely — bell peppers, shredded carrots (if you don’t mind extra carbs), snap peas, or mushrooms all work well when sautéed until just tender.

Q: How long does it take to make?
A: Active hands-on time is typically 20–30 minutes, depending on how fast you prep the vegetables.

Make-ahead and meal prep ideas

Assemble the beef mixture ahead of time and cook the cabbage fresh the day you plan to serve to keep texture crisp.
Portion into single-serving containers for easy grab-and-go lunches; top with scallions and sesame seeds just before eating.

Flavor notes and pairing suggestions

Acid: Rice vinegar adds a subtle brightness; for extra tang, finish with a splash of fresh lime juice.
Nutty: Toasted sesame oil gives signature depth, so don’t skip it.
Heat: If you like smoky heat, substitute red pepper flakes for a dash of chili garlic sauce during the sauce-making step.

Dietary modifications

Lower sodium: Use low-sodium soy sauce or tamari and taste before adding extra salt.
Vegetarian: Use crumbled firm tofu or a plant-based ground product and increase the sesame oil and umami boosters (mushroom powder or miso) to compensate for the meatiness.

Serving timeline and presentation tips

Serve immediately after combining beef and cabbage to preserve the cabbage’s texture. If serving to guests, plate on warmed dishes and garnish with scallions and sesame seeds for a polished look.
For a family-style spread, place the beef-cabbage mix in a wide shallow bowl and surround with small bowls of pickled cucumbers, sliced chilies, or extra soy/tamari.

Troubleshooting

If the sauce seems thin: Simmer a minute longer to reduce and concentrate flavors; if needed, mix 1/2 teaspoon cornstarch with water and stir in for a thicker glaze (note: cornstarch adds carbs).
If the cabbage is soggy: Cook for less time next batch; high heat and quick tossing preserve structure.
If the dish is too salty: Add a splash of rice vinegar or a teaspoon of lime juice and a bit of water to balance and dilute saltiness.

A quick ritual for better flavor
Toast the sesame seeds in a dry skillet for 1–2 minutes until fragrant and slightly golden, then sprinkle over each serving — it makes a small difference that feels restaurant-level.

Final meal ideas

Serve with kimchi or quick-pickled daikon for a tangy contrast.
Use leftover beef-cabbage as a filling for low-carb wraps or as a topping for a warm cauliflower rice bowl.

Conclusion

If you want another take on Mongolian-style beef with cabbage that’s easy and keto-friendly, check this recipe for a slightly different method and seasoning balance at Keto Mongolian Ground Beef and Cabbage – Easy To Make. For a family-friendly, Asian-inspired ground beef and cabbage stir fry with more vegetable ideas, this guide is helpful: Easy Asian Ground Beef and Cabbage Stir Fry.

Enjoy cooking and feel free to ask if you want help converting this to a slow-cooker version, adjusting it for more servings, or making it dairy-free.