Description
Low Carb Mongolian Ground Beef and Cabbage: A quick, savory stir-fry with ground beef, cabbage, garlic, and Asian-inspired flavors. Perfect for a satisfying meal.
Ingredients
Scale
- 1 lb (454g) ground beef (80/20 preferred for flavor)
- 1 medium head green cabbage (about 2 lbs/900g), thinly sliced
- 3 tablespoons avocado oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons toasted sesame oil
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar-free sweetener (like erythritol or allulose)
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 tablespoon sesame seeds for garnish
Instructions
- Step 1: Prepare the Ingredients Start by preparing all your ingredients before heating the pan. Slice the cabbage into thin, even shreds about ¼-inch thick. Separate the white and green parts of the green onions, mincing the whites and slicing the greens diagonally for garnish. Mince the garlic and grate the ginger, keeping them separate. Measure out all sauce ingredients so they’re ready to add quickly during cooking.
- Step 2: Cook the Ground Beef Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the ground beef, breaking it into small pieces with a wooden spoon. Season with a pinch of salt and black pepper. Cook for 5-6 minutes until the beef is browned and slightly crispy at the edges. Transfer the cooked beef to a plate lined with paper towels, leaving about 1 tablespoon of fat in the pan.
- Step 3: Stir-Fry the Aromatics and Cabbage Return the pan to medium-high heat and add the remaining tablespoon of avocado oil. Add the white parts of the green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant but not browned. Quickly add the sliced cabbage and toss to coat with the oil and aromatics. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to soften but still maintains some crispness.
- Step 4: Create the Mongolian Sauce Push the cabbage to the sides of the pan to create a well in the center. Add the coconut aminos, sesame oil, rice vinegar, and sugar-free sweetener to this space. Let the sauce bubble for about 30 seconds, then mix everything together, coating the cabbage evenly.
- Step 5: Combine and Finish Return the ground beef to the pan and add the red pepper flakes. Toss everything together, ensuring the beef and cabbage are well coated with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning if needed.
- Step 6: Serve Remove from heat and sprinkle with sesame seeds and the reserved green onion tops. Your Low Carb Mongolian Ground Beef and Cabbage is ready to enjoy! Serve hot in bowls as a complete meal, or with cauliflower rice for extra volume.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 6 grams
- Sodium: 780 mg
- Fat: 28 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 4 grams
- Protein: 20 grams
- Cholesterol: 70 mg