Low-Carb Mongolian Ground Beef and Cabbage

If you’re looking for a quick, flavorful, and low-carb dinner, this Low-Carb Mongolian Ground Beef and Cabbage recipe is your new go-to. Packed with tender ground beef, crisp cabbage, and a savory sauce that hits all the right notes, it’s a dish you can whip up in under 30 minutes. Perfect for busy weeknights or meal prep, this recipe keeps things simple without sacrificing flavor.

What makes this dish truly special is the combination of traditional Mongolian-inspired seasonings and a low-carb twist. Instead of serving over rice or noodles, we use shredded cabbage, which soaks up the sauce beautifully while keeping the carbs in check. The recipe is also highly adaptable—feel free to add extra veggies, swap protein, or adjust seasonings to suit your taste.

By following this guide, you’ll learn step-by-step instructions, ingredient insights, and handy tips to ensure your Mongolian beef comes out perfectly every time. Plus, we’ll cover storage options, variations, and FAQs so you can confidently make it ahead, store leftovers, or experiment with new flavors. If you love easy homemade meals that are both healthy and satisfying, this recipe is about to become a favorite in your kitchen.

Preparation Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Difficulty: Easy
Servings: 4

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What Makes This Low-Carb Mongolian Ground Beef and Cabbage Special?

• Quick and Easy: Ready in 25 minutes, perfect for busy weeknights.

• Low-Carb Twist: Uses cabbage instead of rice or noodles to cut carbs without losing flavor.

• Flavor-Packed Sauce: A savory-sweet Mongolian-inspired sauce that clings to the beef and cabbage.

• Versatile Ingredients: Swap beef for chicken or pork, or mix in other veggies for a personalized touch.

• Minimal Cleanup: One skillet, one cutting board—less time in the kitchen, more time enjoying your meal.

This recipe combines convenience, nutrition, and bold flavors, making it ideal for anyone looking for an easy homemade dinner that feels special.

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Ingredient Notes

• Ground Beef (1 lb): Choose 85% lean for the perfect balance of flavor and moisture. Substitutions: ground turkey or chicken.

• Cabbage (4 cups, shredded): Acts as a low-carb base and absorbs the sauce well. Try Napa or savoy cabbage for a milder flavor.

• Soy Sauce (1/4 cup): Provides the savory backbone. Low-sodium soy sauce is a great alternative.

• Brown Sugar Substitute (2 tbsp, optional): Adds a hint of sweetness. For strict low-carb, use monk fruit or erythritol.

• Garlic & Ginger (2 cloves garlic, 1 tsp ginger): Essential aromatics for authentic flavor. Fresh is best.

• Green Onions (2-3 stalks, sliced): Adds freshness and mild onion flavor.

• Sesame Oil (1 tsp): Enhances the nutty depth of the dish. Can omit if unavailable.

• Optional Equipment: Large skillet or wok, spatula for tossing ingredients.

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How To Make Low-Carb Mongolian Ground Beef and Cabbage

1. Prepare Ingredients: Shred cabbage, mince garlic, grate ginger, and slice green onions. Set aside.

2. Cook Beef: Heat skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Break apart chunks as it cooks. (Tip: avoid overcrowding the pan to get nice browning.)

3. Add Aromatics: Stir in garlic and ginger and cook 30 seconds until fragrant.

4. Mix Sauce: Combine soy sauce, optional sweetener, and sesame oil in a small bowl. Pour over beef, stirring to coat evenly. Cook 2-3 minutes until sauce thickens slightly.

5. Add Cabbage: Toss shredded cabbage into the skillet. Stir-fry 3-4 minutes until cabbage is tender but still crisp. (Tip: keep it slightly crunchy to maintain texture.)

6. Finish and Serve: Sprinkle sliced green onions on top. Serve hot, optionally with cauliflower rice or as is for a low-carb meal.

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Storage Options

• Room Temperature: Not recommended for more than 2 hours.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.

• Reheating: Microwave or reheat in a skillet over medium heat until warmed through, adding a splash of water if needed.

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Variations and Substitutions

• Protein Swap: Use ground turkey, chicken, or even diced pork.

• Vegetable Mix: Add bell peppers, broccoli, or mushrooms.

• Spicy Twist: Include red pepper flakes or sriracha for heat.

• Seasonal Adaptation: Swap cabbage with zucchini or bok choy in summer.

• Flavor Enhancer: Add a splash of rice vinegar or lime juice for tangy freshness.

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Frequently Asked Questions

1. Can I make this ahead? Yes, prep ingredients in advance and cook fresh. Leftovers can be stored up to 4 days.

2. Can I use a different type of cabbage? Absolutely. Napa, savoy, or green cabbage all work.

3. Is this recipe keto-friendly? Yes, by omitting sugar or using a low-carb sweetener.

4. What can I substitute for soy sauce? Coconut aminos or tamari work well.

5. Can I freeze leftovers? Yes, freeze cooked portions in airtight containers for up to 2 months.

6. How do I prevent cabbage from getting soggy? Stir-fry just until tender-crisp and avoid overcooking.

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Conclusion

This Low-Carb Mongolian Ground Beef and Cabbage recipe is perfect for anyone craving a quick, healthy, and flavorful dinner. Its bold sauce, tender beef, and crisp cabbage make it a standout meal, while the low-carb twist keeps it diet-friendly. Try it tonight, share with family, and watch it quickly become a staple in your weekly dinner rotation.

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