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

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4.2 from 6 reviews

This Low-Carb Mongolian Ground Beef and Cabbage recipe is a quick and flavorful 20-minute meal that combines tender ground beef with sautéed cabbage in a savory, slightly sweet soy-based sauce. Infused with garlic, ginger, and a hint of spice, this dish is perfect for those seeking a healthy, low-carb dinner option that doesn’t sacrifice taste.

  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Carb

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

Sauce Ingredients

  • 2 Tbsp Brown Sugar Swerve
  • ½ Cup Soy Sauce (low-sodium)
  • ¼ Cup Hoisin Sauce
  • 1 Cup Beef Broth
  • 3 Tsp Cornstarch

Garnish

  • ⅓ Cup Green Onions (diced)
  • 1 Tbsp Sesame Seeds (optional)

Instructions

  1. Prep the Cabbage: Chop half of a large fresh cabbage head into bite-sized pieces and set aside to be added later in the cooking process.
  2. Brown the Ground Beef: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1 pound of ground beef and cook for 5-7 minutes until browned, breaking it apart with a spatula. Drain excess fat if necessary to keep the dish lean.
  3. Sauté Garlic and Ginger: Push the cooked beef to one side of the skillet. Add 8 minced garlic cloves and 1 tablespoon of minced ginger to the other side. Stir constantly and cook for 1-2 minutes until fragrant, infusing the dish with aromatic flavors.
  4. Cook the Cabbage: Add the chopped cabbage to the skillet, mixing it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes for a touch of heat. Cook for approximately 5 minutes, stirring occasionally, until the cabbage softens but still retains a slight crunch.
  5. Make the Sauce: In a medium bowl, combine ½ cup low-sodium soy sauce, ¼ cup hoisin sauce, and 2 tablespoons of brown sugar Swerve to create a savory-sweet blend.
  6. Prepare the Cornstarch Slurry: In a small bowl, mix 3 teaspoons cornstarch with 1 cup beef broth, stirring until the cornstarch dissolves completely. Add this slurry to the sauce mixture, whisking to combine thoroughly.
  7. Combine and Thicken: Pour the prepared sauce over the beef and cabbage in the skillet. Stir well to coat all ingredients evenly, then continue cooking for 2-3 minutes until the sauce thickens to a glossy finish.
  8. Finish with Green Onions: Stir in ⅓ cup diced green onions and cook for an additional minute to meld flavors and add freshness.
  9. Serve: Optionally, sprinkle 1 tablespoon of sesame seeds on top for extra texture and nutty flavor. Serve hot as-is or over cauliflower rice for a low-carb complete meal.
  10. Enjoy: Adjust seasonings to taste and enjoy this quick, delicious low-carb Mongolian beef and cabbage dish that satisfies any weeknight craving.

Notes

  • Using low-sodium soy sauce helps control the sodium content of the dish.
  • Brown sugar Swerve is a sugar substitute that keeps the recipe low-carb; you can replace it with another low-carb sweetener if preferred.
  • Draining the excess fat from cooked beef helps reduce fat content and makes the dish lighter.
  • Hoisin sauce adds depth and sweetness, but some brands may contain sugars, so check labels if strict carb count is important.
  • Adjust red pepper flakes to control spice level according to preference.
  • Serve with cauliflower rice or steamed vegetables to keep the meal low-carb and filling.

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