Description
Description A flavorful, low-carb approach to Mongolian beef featuring ground beef and shredded cabbage, seasoned with soy, sesame, ginger, and garlic.
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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Instructions
- Prepare Ingredients: Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions. Set aside the sauce mixture.
- Brown the Ground Beef: Heat avocado oil in a skillet over medium-high heat, add ground beef and cook for 6–8 minutes until thoroughly browned.
- Sauté Aromatics: Add diced onion to the beef, sauté for 2–3 minutes, then add garlic and ginger, stirring until fragrant.
- Add Sauce and Simmer: Pour sauce over beef and aromatics, bring to a gentle simmer for 2–3 minutes.
- Sauté the Cabbage: In a separate pan, heat oil and sauté shredded cabbage for 5–8 minutes until tender-crisp.
- Combine and Serve: Add beef mixture into the cabbage, toss gently, and serve garnished with green onions and sesame seeds.
Notes
- Notes
- For a keto-friendly option, use tamari or coconut aminos instead of soy sauce. Add chili oil for heat if desired.