Low-Carb Mongolian Ground Beef and Cabbage in 25 Minutes

This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick, wholesome meal that’s protein-packed and perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Mongolian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

1 pound Ground Beef Substitute with ground turkey for a leaner option.

For the Vegetables

4 cups Cabbage Prefer green cabbage, but napa cabbage can be used.
1 medium Onion Finely diced.
3 cloves Garlic Minced.
2 stalks Green Onions For garnish.

For the Sauce

1/4 cup Soy Sauce Can be substituted with coconut aminos for gluten-free.
1 tablespoon Sesame Oil Olive oil can also work.
2 tablespoons Rice Vinegar Apple cider vinegar can be used as an alternative.
1 teaspoon Ground Ginger Use fresh ginger if preferred.
1/2 teaspoon Red Pepper Flakes Optional, adjust to taste.

For the Finish

1 tablespoon Toasted Sesame Seeds Optional but recommended.

Equipment

large skillet

Method

Heat a large skillet over medium heat, add ground beef, and cook for 5–7 minutes until browned. Drain excess fat.
Add finely diced onion and minced garlic. Sauté for 2–3 minutes until the onion is translucent.
Stir in shredded cabbage and sauté for an additional 5 minutes until slightly crunchy.
Pour in soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Cook for 2–3 minutes, mixing well.
Remove from heat, garnish with green onions and sesame seeds, serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 100IUVitamin C: 45mgCalcium: 60mgIron: 3mg

Notes

Brown the beef well, avoid overcooking the cabbage, adjust spice levels to taste, and store leftovers properly for freshness.

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