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Low Carb Mongolian Ground Beef Cabbage

A delicious and easy one-pan meal combining savory ground beef and crunchy cabbage, enhanced by a flavorful mix of sauces.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef (Use lean ground beef for a healthier option.) Lean cuts reduce grease.
  • 1/2 small Onion, finely diced (Adds depth of flavor and sweetness.)
  • 3 cups Green cabbage, shredded (Provides a crunchy and nutritious base.)
  • 3 cloves Garlic, minced (Gives a warm, inviting aroma.) Don't skip toasting the garlic!
Sauces and Seasonings
  • 2 tablespoons Soy sauce (or coconut aminos for low sodium) (Adds umami flavor.)
  • 1 tablespoon Sesame oil (Enhances richness with a nutty flavor.) Drizzle more on top for serving.
  • 1 tablespoon Rice vinegar (Balances the richness of the dish.)
  • 1 teaspoon Ground ginger (Brings a warm, spicy kick.) Can be replaced with fresh ginger.
  • 1/4 teaspoon Red pepper flakes (optional) (For a spicy kick.) Adjust to taste.
  • to taste Salt and black pepper Enhance flavors.
Garnishes
  • 2 green onions sliced (for garnish) (Adds color and fresh crunch.)
  • 1 tablespoon Toasted sesame seeds (optional, for garnish) (Adds texture and visual appeal.)

Method
 

Preparation
  1. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula.
  2. Toss in the diced onion and minced garlic. Sauté until fragrant and the onion is translucent.
  3. Stir in the shredded cabbage and cook until it begins to soften, about 2-3 minutes.
  4. Pour in the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Mix well and season with salt and black pepper.
  5. Once everything is combined and heated through, garnish with sliced green onions and toasted sesame seeds if using.

Notes

Keep leftovers in an airtight container for 3-4 days in the fridge. Can be frozen for up to 2 months. Reheat on stovetop or microwave until hot throughout. For a vegan option, swap ground beef for crumbled tofu or tempeh and adjust seasonings.