Low Carb Mongolian Ground Beef (Printer-friendly)
Savory ground beef and tender cabbage stir-fried with classic Mongolian flavors for a quick, satisfying weeknight meal.
# What You'll Need:
→ Beef & Vegetables
01 - 1 lb lean ground beef
02 - 1 small head green cabbage (about 1.5 lbs), cored and thinly sliced
03 - 1 medium onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish
→ Sauce
07 - 3 tbsp soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp brown erythritol or preferred low-carb sweetener
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1/4 cup water
→ Oil & Seasoning
13 - 2 tbsp avocado oil or neutral oil
14 - Salt and black pepper to taste
# How To Make It:
01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes (if using), and water in a small bowl. Set aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through (about 5 minutes). Drain excess fat if needed.
03 - Push beef to one side of the pan. Add remaining oil, then add onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add cabbage to the skillet. Stir everything together and cook for 4-5 minutes, stirring occasionally, until cabbage is just tender but still vibrant.
05 - Pour in the prepared sauce. Toss well to combine and cook for another 2-3 minutes, allowing flavors to meld and liquid to reduce slightly.
06 - Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
# Expert Tips:
01 -
- Everything comes together in one pan, meaning less cleanup and more time to actually enjoy your evening
- The cabbage gets tender while keeping this satisfying crunch that makes the whole dish feel substantial
- That sweet and savory sauce hits all the right notes without any complicated ingredients
02 -
- Do not skip draining excess fat from the beef if it looks too greasy, or the final dish will feel heavy instead of satisfying
- Cabbage continues to release water as it sits, so it is better to slightly undercook it than let it go mushy
- The sauce might look thin at first but it thickens beautifully as it coats the hot cabbage
03 -
- Prep all your ingredients before you start cooking because once that heat is on, everything moves quickly
- A hot wok or skillet is essential for getting that nice sear on the beef instead of steaming it