If you are craving a flavorful, satisfying dinner that comes together in a flash, you are going to love this Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe. It’s a mouthwatering blend of tender ground beef and crisp cabbage, all coated in a rich, savory sauce that expertly balances sweet, tangy, and umami notes. Perfect for anyone who wants a hearty meal without the carbs, this dish brings freshness and warmth to your plate without sending you to the kitchen for hours. Whether you’re new to low-carb eating or just looking for a quick weeknight winner, this recipe promises to delight your taste buds and become a regular in your dinner rotation.

Ingredients You’ll Need

In a white pan, there is one layer of cooked brown ground meat with a slightly crumbly texture spread evenly across the surface. On top of this, in the center, are small piles of grated yellow ginger with a fibrous and moist texture, contrasting with the darker meat. The pan sits on a black stove surface, but the scene is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe lies in its straightforward ingredients. Each one plays a crucial role, contributing layers of texture and flavor that make the dish come alive from start to finish.

Ground Beef (1 lb): The protein-packed base that provides juicy richness and satisfies your hunger.
Cabbage (½ head, chopped): Adds crunch and earthiness while keeping things light and low-carb.
Sesame Oil (1 Tbsp): Infuses a fragrant nuttiness that sets the stage for authentic Mongolian flavors.
Garlic (8 cloves, minced): Brings aromatic warmth that wakes up the entire dish.
Ginger (1 Tbsp, minced): Adds a spicy zestiness balancing the savory elements perfectly.
Red Pepper Flakes (½ tsp): Offers a gentle kick of heat to keep things exciting.
Brown Sugar Swerve (2 Tbsp): A low-carb sweetener that rounds out the sauce without the extra carbs.
Low-Sodium Soy Sauce (½ cup): Delivers deep umami and salty flavor while keeping sodium in check.
Hoisin Sauce (¼ cup): Contributes a subtle fruity sweetness and complexity.
Beef Broth (1 cup): Creates the liquid base for the sauce, adding richness and body.
Cornstarch (3 tsp): Thickens the sauce to a luscious glaze that clings to each bite.
Green Onions (⅓ cup, diced): Provide a fresh crisp contrast and lively color.
Sesame Seeds (1 Tbsp, optional): Sprinkle on top for a toasty crunch and a pretty finish.

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

Step 1: Prep the Cabbage

Start by chopping half a fresh cabbage head into bite-sized pieces. This step is essential to ensure the cabbage cooks evenly and mixes perfectly with the beef later on, giving you delightful texture in every forkful.

Step 2: Brown the Ground Beef

Heat your skillet or wok on medium-high and add the sesame oil. Toss in the ground beef and cook it thoroughly until it’s nicely browned, about 5 to 7 minutes. Breaking it up as it cooks ensures each morsel has even flavor and texture. Remove excess fat if you want to keep the dish leaner.

Step 3: Sauté Garlic and Ginger

Push the beef to the side and add minced garlic and ginger to the center of the pan. Stir constantly for 1 to 2 minutes until fragrant—this is where the inviting aroma starts filling your kitchen, promising a comforting dinner ahead.

Step 4: Cook the Cabbage

Add the chopped cabbage to the skillet and fold it into the beef, garlic, and ginger. Sprinkle red pepper flakes over everything and cook for about 5 minutes, stirring occasionally. The cabbage will soften slightly but still maintain a bit of crunch, balancing the dish beautifully.

Step 5: Make and Add the Sauce

In a medium bowl, combine the low-sodium soy sauce, hoisin sauce, and brown sugar swerve. In a separate small bowl, whisk the cornstarch into beef broth until dissolved to make a smooth slurry. Pour the slurry into the soy and hoisin mixture, then pour the entire sauce over the skillet content. Stir everything thoroughly to coat each ingredient. Let it simmer for 2 to 3 minutes until the sauce thickens into a glossy glaze that clings perfectly.

Step 6: Finish with Green Onions and Serve

Stir in the diced green onions and cook for another minute. For a little extra flair and nuttiness, sprinkle sesame seeds on top just before serving. Your Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe is now ready to enjoy hot and fresh.

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

Inside a white pot with two handles, there is a cooked dish made of three main layers visible from above. The bottom layer is a dark brown sauce that looks thick and rich. The middle layer consists of soft, light brown cabbage pieces spread unevenly across the sauce. The top layer is made up of small chunks of cooked ground meat, dark brown in color, sprinkled with white sesame seeds and chopped green onions that add a touch of bright green on top. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds isn’t just decorative—it adds a delightful crunch and an extra layer of nutty flavor that pairs so well with the savory sauce. A handful of thinly sliced green onions brightens the whole dish and adds freshness in every bite.

Side Dishes

This dish stands beautifully on its own or can be served over cauliflower rice to keep it extra low-carb. For something more vegetable-forward, steamed broccoli or sautéed bok choy are excellent companions, adding color and nutrition without overshadowing the main flavors.

Creative Ways to Present

Try stuffing this Mongolian ground beef and cabbage into lettuce wraps for a fun, hand-held way to enjoy it at parties or casual dinners. Another idea is plating it over shirataki noodles for a noodle-inspired low-carb bowl that’s just as satisfying.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The flavors actually continue to meld and deepen overnight, making for an even tastier next-day meal. It’s best enjoyed within 3 to 4 days.

Freezing

This Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Just thaw in the refrigerator overnight before reheating.

Reheating

Warm leftovers in a skillet over medium heat, stirring gently until heated through. Adding a splash of beef broth or water can help loosen the sauce if it has thickened too much during storage. Avoid microwaving if possible to keep texture and flavor at their best.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works well in this recipe and will give it a lighter feel while still absorbing the rich, savory sauce beautifully.

Is hoisin sauce low-carb?

Traditional hoisin sauce has some sugars, but using a smaller amount combined with low-carb sweeteners like brown sugar swerve keeps the carb count low enough for most low-carb diets.

What can I substitute for cornstarch?

If you want a low-carb thickener alternative, arrowroot powder or xanthan gum can be used in smaller amounts to thicken the sauce without affecting texture.

Can I make this recipe vegetarian?

Yes! Swap ground beef for crumbled tofu or tempeh, and use vegetable broth instead of beef broth. The sauce flavors will remain rich and delicious.

How spicy is the dish?

The red pepper flakes give it a mild heat that can easily be adjusted up or down based on your preference. Feel free to omit or add more to suit your taste.

Final Thoughts

You simply can’t go wrong with the Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe. It’s quick, comforting, and packed with flavor in every bite. Whether you’re cooking for yourself, your family, or friends, this recipe will bring smiles around the table time and time again. Give it a try and watch it become one of your new favorite low-carb meals—one that makes dinner both easy and exciting.