Low-Carb Mongolian Ground Beef and Cabbage
A savory and satisfying dish featuring ground beef and crunchy cabbage in a delicious sauce, perfect for low-carb diets.
Servings: 4 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 1 pound ground beef Look for lean ground beef for a healthier option.
- 3 cups shredded cabbage Fresh cabbage adds a satisfying crunch.
- 2 cloves garlic, finely minced Infuses the dish with aromatic depth.
- 1 inch piece of fresh ginger, grated Offers a warm, zesty kick.
- 1/4 cup soy sauce (or coconut aminos) Enriches the meat.
- 1 tablespoon sesame oil Adds nuttiness and depth of flavor.
- 1 tablespoon rice vinegar Adds a slight tang.
- 1 teaspoon chili flakes (optional) For those who enjoy a little heat.
- 1 tablespoon brown sugar substitute Balances the savory notes.
- 2 green onions, chopped for garnish Adds color and freshness.
- 1 tablespoon sesame seeds A lovely finish with a delightful crunch.
Instructions
Preparation
- Heat sesame oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and grated ginger. Stir for about 1 minute until fragrant, making sure not to let it burn.
- Add ground beef to the skillet, breaking it up with a spatula. Cook until fully browned, which should take about 5-7 minutes. Ensure the beef is crumbled well for even cooking.
- Stir in the sauce: Add the soy sauce, rice vinegar, brown sugar substitute, and chili flakes to your beef mixture. Mix vigorously to ensure that the beef is evenly coated in the rich and flavorful sauce.
- Incorporate the cabbage: Toss in your shredded cabbage and continue to cook for another 5 minutes while stirring occasionally. The goal is for the cabbage to soften while still retaining a slight crunch.
- Finish with garnishes: Remove the skillet from the heat. Top your dish with chopped green onions and sesame seeds for an appealing presentation. Serve hot and enjoy this delicious low-carb meal!
Notes
Consider marinating the ground beef in the soy sauce for about 30 minutes before cooking for extra flavor. If you’re not a fan of cabbage, substitute it with other low-carb vegetables like zucchini or bell peppers. For a crunch, toss in sliced bell peppers or snap peas during the final minutes of cooking. Serve the dish over cauliflower rice for an added low-carb option that resembles traditional rice.