This Low Carb Mongolian Ground Beef Cabbage is a quick, savory weeknight meal that delivers big flavor with very few carbs. Ground beef seared until caramelized meets fragrant garlic and ginger, and tender shredded cabbage soaks up a savory soy-sesame sauce. The dish smells warm and garlicky, tastes rich and umami with a hint of sesame, and has a pleasant mix of juicy meat and soft, slightly crisp cabbage.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (makes 4 servings):
- Calories per serving: 350 kcal
- Protein: 30 g
- Carbohydrates: 6 g
- Fat: 26 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 475 mg
Nutrition values are estimates based on 1 lb (about 85% lean) ground beef, 4 cups shredded cabbage, 2 tbsp soy sauce, and 1 tbsp sesame oil. Values will change if you use leaner meat or low-sodium soy sauce.
Why Make This Low Carb Mongolian Ground Beef Cabbage
This recipe is fast, satisfying, and low in carbs. It brings the savory, slightly sweet notes you expect from Mongolian-style dishes without rice or noodles. The cabbage replaces starch with a tender, slightly crunchy texture that soaks up sauce. It’s ideal for busy nights, meal prep, or anyone following a low-carb or keto-friendly approach. It’s also flexible — easy to adapt for different proteins or pantry items.
How to Make Low Carb Mongolian Ground Beef Cabbage
Think fast cooking and high flavor. Brown the beef well for caramelized bits. Add garlic and ginger so they bloom in the hot fat. Stir in soy and sesame for the sauce. Toss in shredded cabbage and cook just until tender to keep a bit of bite. Finish with green onions for freshness and a pop of color.
Ingredients:
- 1 lb ground beef
- 4 cups shredded cabbage
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Salt and pepper to taste
Directions:
Step 1: Preparation
Heat a large skillet over medium heat. Break the ground beef into the pan. Cook until browned, stirring and breaking it up with a spatula. If there is excess fat, drain most of it, leaving a little to carry flavor.
Step 2: Mixing
Add the minced garlic and ginger to the hot skillet. Stir and cook for 1–2 minutes until fragrant. Pour in the soy sauce, sesame oil, and red pepper flakes. Mix well so the meat is evenly coated.
Step 3: Cooking
Add the shredded cabbage to the skillet. Stir to combine with the beef and sauce. Cook, stirring occasionally, until the cabbage wilts and becomes tender, about 5–7 minutes. If the pan dries out, add a splash of water to help the cabbage soften.
Step 4: Finishing
Taste and season with salt and pepper as needed (remember soy sauce is salty). Garnish with sliced green onions before serving. Serve hot and enjoy your low carb Mongolian dish.
How to Serve Low Carb Mongolian Ground Beef Cabbage
- Serve on its own for a low-carb meal.
- Spoon over cauliflower rice for a fuller plate.
- Use as a filling for lettuce wraps for a handheld option.
- Top with toasted sesame seeds or a drizzle of chili oil for extra flavor.
- Pair with a light cucumber salad or steamed green beans for contrast.
How to Store Low Carb Mongolian Ground Beef Cabbage
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezer: Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to revive moisture. You can also microwave in short bursts, stirring between heating.
Expert Tips for Perfect Low Carb Mongolian Ground Beef Cabbage
- Use a wide skillet so beef browns instead of steaming. Browning adds depth.
- Don’t over-drain the pan; a little fat carries flavor for the garlic and ginger.
- Shred cabbage thin for faster, even cooking.
- Cook cabbage just until tender to keep slight texture. Overcooked cabbage becomes soggy.
- Swap to low-sodium soy sauce if you watch salt intake. Adjust seasoning after tasting.
- For a thicker sauce without carbs, simmer a little to reduce or use a tiny pinch of xanthan gum. Avoid cornstarch if keeping carbs low.
- Add a touch of low-carb sweetener (erythritol or monk fruit) for a sweeter Mongolian profile.
Delicious Variations
- Ground pork or turkey: Swap the beef for pork or turkey for a different flavor and slightly lower fat.
- Add vegetables: Toss in sliced bell peppers, mushrooms, or broccoli for more texture and color.
- Soy-free option: Use coconut aminos in place of soy sauce for a soy-free, lower-sodium choice.
- Spicy kick: Increase red pepper flakes or add a sliced fresh chili for heat.
- Sweet-savory: Stir in 1–2 teaspoons of low-carb sweetener to mimic a classic Mongolian sweetness.
- Garnish ideas: Sesame seeds, chopped cilantro, or crushed peanuts for crunch.
Frequently Asked Questions
- Is this recipe keto-friendly?
- Yes. With cabbage in place of rice or noodles and minimal added sugars, this dish is low in carbs and fits a keto or low-carb plan. Keep an eye on soy sauce and use low-sodium or coconut aminos if preferred.
- Can I use leaner ground beef or another meat?
- Yes. Leaner beef (90/10) will reduce fat and calories but may be drier. Ground pork, turkey, or chicken work well, though cooking times and moisture will vary.
- How can I reduce the sodium?
- Use low-sodium soy sauce or coconut aminos. Taste before adding extra salt. Fresh herbs and acid (a splash of rice vinegar) can brighten flavors so you rely less on salt.
- How do I thicken the sauce without adding carbs?
- Simmer the dish a bit longer to reduce the liquid. For a faster thickener, use a very small pinch of xanthan gum (blend it into the sauce while stirring). Avoid cornstarch if you need to keep carbs low.
- Can I make this ahead for meal prep?
- Yes. Cook the dish and cool completely, then portion into airtight containers. It keeps in the fridge for up to 4 days. Reheat in a skillet with a splash of water to refresh the texture.
- My cabbage gets soggy. How do I keep it crisp-tender?
- Shred the cabbage thin and add it at the end of cooking. Cook over medium heat and stir just until wilted. Avoid covering the pan, which traps steam and makes cabbage limp.
Conclusion
This Low Carb Mongolian Ground Beef Cabbage is a simple, fast, and flavorful meal you can make any night. It gives you the savory, fragrant notes of Mongolian-style dishes while staying low in carbs and easy to adapt. For another take and extra ideas, check out this helpful recipe: Keto Mongolian Ground Beef and Cabbage – Easy To Make. Give it a try — it’s cozy, bold, and perfect for a quick dinner or meal prep. Enjoy cooking and savor each bite!
Print
Low Carb Mongolian Ground Beef Cabbage
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick, savory weeknight meal featuring seared ground beef and tender cabbage in a rich soy-sesame sauce.
Ingredients
- 1 lb ground beef
- 4 cups shredded cabbage
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Break the ground beef into the pan and cook until browned, stirring and breaking it up with a spatula.
- Add the minced garlic and ginger to the hot skillet and cook for 1–2 minutes until fragrant.
- Pour in the soy sauce, sesame oil, and red pepper flakes. Mix well so the meat is evenly coated.
- Add the shredded cabbage to the skillet, stirring to combine. Cook until the cabbage wilts and becomes tender, about 5–7 minutes. If the pan dries out, add a splash of water.
- Season with salt and pepper as needed and garnish with sliced green onions before serving.
Notes
For a thicker sauce, simmer longer or use a pinch of xanthan gum. This dish is keto-friendly and can be adapted with various proteins.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 475mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 80mg
