Description
This Low Carb Mongolian Ground Beef Cabbage Recipe is a deliciously savory and satisfying meal that perfectly hits those takeout cravings without derailing your healthy eating goals. It’s incredibly flavorful, super simple to whip up, and packed with nourishing ingredients.
Ingredients
Scale
- 1 lb ground beef (85/15 or 90/10)
- 4 cups green cabbage (shredded or chopped into bite-sized pieces)
- 1/4 cup tamari or low-sodium soy sauce
- 2 tablespoons sugar-free sweetener (erythritol or monk fruit-based)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons cooking oil (avocado oil or olive oil)
- 2 cloves fresh garlic (minced)
- 1 tablespoon fresh ginger (minced)
Instructions
- Prep Your Ingredients: Mince your fresh garlic and ginger. Remove any tough outer leaves from the cabbage, cut it into quarters, remove the core, and then thinly slice or chop it into bite-sized pieces. In a small bowl, whisk together the tamari, sugar-free sweetener, rice vinegar, toasted sesame oil, and red pepper flakes. Set aside.
- Brown the Ground Beef: Heat a large skillet or wok over medium-high heat. Add a tablespoon of cooking oil if your pan isn’t non-stick. Add the ground beef to the hot pan and break it up with a spoon. Cook, stirring occasionally, until the beef is fully browned and no pink remains, about 5-7 minutes.
- Drain Excess Fat: Once the beef is browned, carefully tilt the skillet and drain any excess fat.
- Sauté Aromatics: Reduce the heat to medium. Push the cooked ground beef to one side of the skillet. Add the minced garlic and ginger to the empty side and cook for about 30-60 seconds, until fragrant.
- Combine and Add Cabbage: Stir the fragrant garlic and ginger into the ground beef. Add all of the chopped cabbage to the skillet and stir it into the beef mixture.
- Cook the Cabbage: Cover the skillet and let the cabbage steam for 3-5 minutes, or until it has started to wilt. Uncover and continue to cook, stirring occasionally, until the cabbage reaches your desired tenderness, about another 3-5 minutes.
- Add the Mongolian Sauce: Whisk the prepared Mongolian sauce again and pour it over the ground beef and cabbage mixture in the skillet.
- Simmer and Thicken: Stir everything together well, ensuring the sauce coats all the beef and cabbage. Bring to a gentle simmer and cook for another 2-3 minutes, stirring occasionally.
- Taste and Adjust: Do a quick taste test and adjust the seasoning as needed.
- Serve Hot: Remove from heat and serve immediately, garnished with fresh green onions or sesame seeds if desired.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the spice level by modifying the red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Low Carb Mongolian Ground Beef, Cabbage Stir-fry, Healthy Recipe