Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal
Are you craving something delicious and comforting without the carbs? Our Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal is exactly what you need! You’ll have a mouthwatering meal that combines juicy ground beef with a sweet and tangy sauce that’s bursting with flavor. It’s all the goodness of Mongolian beef, minus the carbs from traditional noodles. Perfect for those busy nights when you want a quick, tasty, and healthy dinner. This recipe is sure to become your new low-carb favorite!
INGREDIENTS YOU’LL NEED:
- 1 lb Ground Beef: A pound of ground beef serves as the protein base for this dish, providing a rich, savory flavor.
- ½ Head Cabbage (fresh large head) (chopped): Half of a large head of fresh cabbage adds a crunchy texture and mild sweetness.
- 1 Tbsp Sesame Oil: One tablespoon of sesame oil brings a nutty, aromatic flavor to the dish, essential for authentic Asian cooking.
- 8 Cloves Garlic (minced): Minced from eight cloves, garlic infuses the dish with a pungent, slightly sweet flavor that complements the other ingredients.
- 1 Tbsp Ginger (minced): One tablespoon of minced fresh ginger adds a warm, spicy undertone, balancing the sweetness.
- ½ Tsp Red Pepper Flakes: Half a teaspoon of red pepper flakes provides a subtle kick of heat, enhancing the flavors without overwhelming the dish.
- ½ Cup Soy Sauce (low-sodium): Half a cup of low-sodium soy sauce adds the essential salty umami flavor.
- 2 Tbsp Brown Sugar Swerve: Brown sugar adds a subtle sweetness that balances the saltiness of the soy sauce.
- ¼ Cup Hoisin Sauce: A quarter cup of hoisin sauce contributes a sweet and tangy complexity.
- 1 Cup Beef Broth: One cup of beef broth provides a flavorful liquid base, enhancing the savory profile.
- 3 Tsp Cornstarch: Three teaspoons of cornstarch are used to thicken the sauce, giving it a glossy finish that coats the beef and cabbage.
- ⅓ Cup Green Onions (diced): One-third cup of diced green onions adds a fresh, mild onion flavor and a pop of color.
- 1 Tbsp Sesame Seeds (optional): One tablespoon of sesame seeds, if used, adds a nutty crunch and a toasty flavor.
HOW TO PREPARE LOW-CARB BEEF AND CABBAGE?
Time needed: 20 minutes
- Prep the Cabbage:
Chop ½ head of fresh cabbage into bite-sized pieces and set aside. - Brown the Ground Beef:
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Sauté Garlic and Ginger:
Push the browned beef to the side of the skillet. Add the 8 minced garlic cloves and 1 tablespoon of minced ginger to the center. Cook, stirring constantly, for about 1-2 minutes until fragrant. - Cook the Cabbage:
Add the chopped cabbage to the skillet and mix it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes over the mixture. Continue cooking for about 5 minutes, stirring occasionally, until the cabbage begins to soften. - Make the Sauce:
In a medium bowl, combine ½ cup of low-sodium soy sauce, ¼ cup of hoisin sauce and 2 Tbsp Brown Sugar Swerve.
In a separate small bowl, create a slurry by mixing 3 teaspoons of cornstarch with 1 cup of beef broth, stirring until the cornstarch is fully dissolved. Add the cornstarch slurry to the soy sauce and hoisin sauce mixture, stirring to combine.
Combine and Thicken: Pour the sauce mixture over the beef and cabbage in the skillet. Stir well to combine, ensuring the sauce evenly coats the meat and cabbage. Continue to cook for about 2-3 minutes, or until the sauce thickens. - Serve and Enjoy:
Stir in ⅓ cup of diced green onions and cook for an additional 1 minute.
Optionally, sprinkle 1 tablespoon of sesame seeds over the dish for added texture and flavor.
Serve hot as a standalone dish or over cauliflower rice for a delicious low-carb meal. Adjust seasoning to taste as needed.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can substitute ground beef with ground turkey, chicken, or even pork for a variation in taste and texture.
Yes, this recipe is keto-friendly as it is low in carbs and high in healthy fats and proteins.
You can use xanthan gum or guar gum as a low-carb thickening agent. Start with a small amount and adjust to your desired consistency.
You can add low-carb vegetables like bell peppers, broccoli, snow peas, or mushrooms to enhance the nutritional value and flavor.
You can use tamari sauce or coconut aminos as a gluten-free alternative to soy sauce.
LOW-CARB GROUND BEEF RECIPE ADD-INS AND VARIATIONS:
- Protein Swap (Ground Turkey or Chicken): Try using ground turkey or chicken instead of beef. It cuts down on fat and gives you a lighter dish while still packing in all those delicious savory flavors. Plus, it’s a great way to mix up your protein options.
- Cauliflower Rice: Serve your Mongolian beef over cauliflower rice instead of regular rice. It keeps things low-carb and adds a nice, mild texture that’s similar to rice.
- Coconut Aminos: Swap out soy sauce for coconut aminos. It’s perfect if you’re following a paleo diet or have soy or gluten sensitivities. Plus, it adds a slightly sweeter taste while keeping that savory umami flavor you love.
- Bell Peppers: Bell peppers add a sweet, crunchy texture and vibrant color without significantly increasing the carb count.
- Broccoli: Broccoli adds volume and a satisfying crunch to the dish while keeping it low-carb. It’s also high in fiber, vitamins, and minerals, making the meal more nutritious.
- Zucchini: Zucchini is low in carbs and can be easily incorporated as thin slices or noodles. It absorbs the flavors well and adds a fresh, light texture to the dish.
- Spicy Mongolian Beef: Increase the amount of garlic and ginger, and add more chili flakes or sriracha for a spicier version.
- Sweetener Swap: Use erythritol, stevia, or monk fruit sweetener instead of sugar for a keto-friendly option.
- Asian Greens: Add bok choy or napa cabbage for a more authentic Asian flavor.
- Lettuce Wraps: Serve the beef in lettuce wraps for a crunchy, low-carb alternative to tortillas.
HOW DO YOU STORE AND REHEAT LEFTOVER MONGOLIAN GROUND BEEF?
To store and reheat leftover Mongolian ground beef, let it cool to room temperature first, then put it in airtight containers. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. When you’re ready to eat, thaw frozen portions overnight in the fridge or use the microwave’s defrost setting.
For stovetop reheating, warm the beef in a skillet over medium heat, stirring occasionally for about 5-7 minutes until it’s hot.
In the microwave, place the beef in a microwave-safe dish, cover it with a lid or damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through.
For oven reheating, preheat to 350°F (175°C), put the beef in an oven-safe dish, cover with foil, and bake for 15-20 minutes. If the beef seems dry, add a little water, broth, or extra sauce while reheating to keep it moist and flavorful.
CAN LEFTOVER LOW-CARB GROUND BEEF BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze leftover low-carb ground beef for later. Let it cool down first, then transfer it to airtight containers or freezer bags. Make sure to label them with the date. It can stay frozen for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge or use the microwave’s defrost setting. Properly stored and reheated, the ground beef will still taste great and be ready for your next meal.
LOOKING FOR MORE DINNER RECIPES? TRY THESE!
Asiago Mushroom Chicken Breast: 30-Minute Meal: This dish combines tender chicken breasts with a creamy, cheesy Asiago mushroom sauce. It creates a rich and comforting meal that’s perfect for any occasion.
Creamy Tuscan Shrimp Linguine: How to Make: This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach. It creates a decadent pasta that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests.
30-Minute Creamy Ground Beef and Pasta Skillet: We’re keeping things simple with ingredients you probably already have, like ground beef, creamy heavy cream, tangy sour cream, sharp cheddar cheese, and a mix of tasty spices.
Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal
Equipment
- Large Skillet
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
- ½ Cup Soy Sauce low-sodium
- 2 Tbsp Brown Sugar Swerve
- ¼ Cup Hoisin Sauce
- 1 Cup Beef Broth
- 3 Tsp Cornstarch
- ⅓ Cup Green Onions diced
- 1 Tbsp Sesame Seeds optional
Instructions
- Prep the Cabbage: Chop ½ head of fresh cabbage into bite-sized pieces and set aside.
- Brown the Ground Beef: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Sauté Garlic and Ginger: Push the browned beef to the side of the skillet. Add the 8 minced garlic cloves and 1 tablespoon of minced ginger to the center. Cook, stirring constantly, for about 1-2 minutes until fragrant.
- Cook the Cabbage: Add the chopped cabbage to the skillet and mix it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes over the mixture. Continue cooking for about 5 minutes, stirring occasionally, until the cabbage begins to soften.
- Make the Sauce: In a medium bowl, combine ½ cup of low-sodium soy sauce, ¼ cup of hoisin sauce, and 2 Tbsp brown sugar swerve.
- In a separate small bowl, create a slurry by mixing 3 teaspoons of cornstarch with 1 cup of beef broth, stirring until the cornstarch is fully dissolved. Add the cornstarch slurry to the soy sauce and hoisin sauce mixture, stirring to combine.
- Combine and Thicken: Pour the sauce mixture over the beef and cabbage in the skillet. Stir well to combine, ensuring the sauce evenly coats the meat and cabbage. Continue to cook for about 2-3 minutes, or until the sauce thickens.
- Finish with Green Onions: Stir in ⅓ cup of diced green onions and cook for an additional 1 minute.
- Serve: Optionally, sprinkle 1 tablespoon of sesame seeds over the dish for added texture and flavor.
- Enjoy: Serve hot as a standalone dish or over cauliflower rice for a delicious low-carb meal. Adjust seasoning to taste as needed.