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Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe

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4.3 from 80 reviews

This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick and flavorful 20-minute meal perfect for those looking to enjoy a savory Asian-inspired dish without the carbs. Ground beef is browned and combined with fresh cabbage, garlic, ginger, and a rich sauce made from soy, hoisin, and a low-carb sweetener. The dish is thickened with a cornstarch slurry and finished with fresh green onions and optional sesame seeds for added texture and flavor.

Ingredients

Main Ingredients

  • 1 lb Ground Beef
  • ½ Head Cabbage (fresh large head), chopped
  • 1 Tbsp Sesame Oil
  • 8 Cloves Garlic, minced
  • 1 Tbsp Ginger, minced
  • ½ Tsp Red Pepper Flakes
  • 2 Tbsp Brown Sugar Swerve (low-carb sweetener)
  • ½ Cup Soy Sauce, low-sodium
  • ¼ Cup Hoisin Sauce
  • 1 Cup Beef Broth
  • 3 Tsp Cornstarch
  • ⅓ Cup Green Onions, diced
  • 1 Tbsp Sesame Seeds (optional)

Instructions

  1. Prep the Cabbage: Chop half of a fresh large head of cabbage into bite-sized pieces and set aside for cooking.
  2. Brown the Ground Beef: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula until browned. Drain excess fat if necessary.
  3. Sauté Garlic and Ginger: Push the browned beef to one side of the skillet. Add the minced garlic and ginger to the empty side and cook while stirring constantly for 1-2 minutes until fragrant.
  4. Cook the Cabbage: Add the chopped cabbage to the skillet and mix with the beef, garlic, and ginger. Sprinkle red pepper flakes over the mixture and continue cooking for about 5 minutes, stirring occasionally until the cabbage begins to soften.
  5. Make the Sauce: In a medium bowl, combine low-sodium soy sauce, hoisin sauce, and brown sugar Swerve. In a separate small bowl, mix cornstarch with beef broth until fully dissolved to create a slurry. Stir the slurry into the soy and hoisin mixture.
  6. Combine and Thicken: Pour the sauce over the beef and cabbage in the skillet. Stir well to coat evenly. Cook for 2-3 minutes until the sauce thickens.
  7. Finish with Green Onions: Stir in diced green onions and cook for an additional 1 minute.
  8. Serve: Optionally sprinkle sesame seeds over the dish for added texture and flavor. Serve hot as is or over cauliflower rice for a complete low-carb meal.
  9. Enjoy: Adjust seasoning as needed and enjoy your delicious Mongolian ground beef and cabbage.

Notes

  • Use a large skillet or wok for even cooking and easy stirring.
  • Brown sugar Swerve is a low-carb sugar substitute; regular brown sugar can be substituted but will increase carbs.
  • To keep it low-carb, avoid serving with rice or noodles; cauliflower rice is a great alternative.
  • Adjust the red pepper flakes according to your preferred spice level.
  • Draining excess fat helps reduce grease and calories, but you can skip this for a richer flavor.
  • Hoisin sauce adds sweetness and depth but watch portion for added sugars.
  • If you prefer a thicker sauce, you can increase cornstarch to 4 teaspoons.

Find it online: https://flavorspath.com/low-carb-mongolian-ground-beef-and-cabbage-20-minute-meal-recipe/