This low carb Mongolian ground beef and cabbage is a 20 minute one pan keto dinner that tastes exactly like your favorite Asian takeout — without the carbs. Ground beef and tender cabbage cooked together in a rich savory Mongolian sauce with garlic, ginger, soy sauce, and hoisin — bold, deeply satisfying, and on the table faster than delivery.
I have been making this recipe on repeat for years and it has become the most visited recipe on this site for good reason. Each serving contains approximately 8 to 10 net carbs, making it one of the best keto dinner options you can make on a busy weeknight. One pan, 20 minutes, and dinner is completely done.
If you are looking for a low carb Mongolian ground beef recipe that delivers real restaurant quality flavor with almost zero effort — this is the one.
WHY THIS LOW CARB MONGOLIAN GROUND BEEF AND CABBAGE WORKS
I have made this recipe enough times to know exactly why it works so well. Here is what makes it different from every other ground beef skillet recipe:
- Ground beef over other proteins: Ground beef has enough fat to stay juicy in a hot skillet and carry the bold Mongolian sauce without drying out. It browns beautifully and absorbs every bit of flavor from the garlic and ginger.
- Cabbage is the perfect low carb swap: Cabbage cooks down into silky, tender shreds that soak up the Mongolian sauce the same way noodles would — without a single unnecessary carb. The texture is completely satisfying.
- Brown Sugar Swerve keeps it keto: Traditional Mongolian beef uses brown sugar, which spikes the carb count dramatically. Swerve gives you the same caramelized sweetness with zero impact on blood sugar.
- The cornstarch slurry is the finishing move: That thick, glossy sauce that coats every piece of beef and cabbage does not happen by accident. The cornstarch slurry is what transforms a thin soy sauce mixture into something restaurant-worthy.
- This recipe is better the next day: The sauce deepens overnight, making this one of the best low carb meal prep recipes you can make. Cook once and eat well for four days straight.
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.
Each serving of this low-carb Mongolian ground beef and cabbage has about 8–10 net carbs. Cabbage replaces noodles or rice to keep it low carb, and Brown Sugar Swerve adds sweetness without raising the carb count.
Cauliflower rice is the most popular low-carb option because it soaks up the Mongolian sauce and keeps the meal keto-friendly. You can also serve it in lettuce wraps, over zucchini noodles, or enjoy it straight from the skillet for an easy protein-packed meal.
This is one of the best low-carb meals for meal prep. The Mongolian sauce tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of beef broth or microwave in 60–90 second intervals, stirring between each.
Yes, this low-carb Mongolian ground beef and cabbage is keto-friendly. Each serving has about 8–10 net carbs, depending on portion size. It’s high in protein and healthy fats, making it a great keto dinner for busy nights. Using Brown Sugar Swerve keeps the carbs low while still giving the sauce its classic sweet and savory flavor.
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 LOW CARB KETO DINNER RECIPES? TRY THESE!
Easy Homemade Low-Carb Sloppy Joe
This easy low carb sloppy joe is packed with bold savory flavor and ready in under 20 minutes. All the comfort of a classic sloppy joe with none of the carbs — served in lettuce wraps or over cauliflower rice for a keto friendly dinner the whole family loves.
Cheesy Taco Skillet – Low Carb/Keto
This cheesy taco skillet is a one pan low carb keto dinner that comes together in under 30 minutes. Bold taco seasoned ground beef with melted cheese and all your favorite taco toppings — without the tortillas or the carbs.
Creamy Low Carb Loaded Cheesy Cauliflower Casserole
This creamy low carb loaded cheesy cauliflower casserole is the keto side dish that pairs perfectly with the Mongolian ground beef. Rich, cheesy, and completely satisfying — it is the low carb comfort food recipe that makes keto eating feel completely indulgent.
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
- 2 Tbsp Brown Sugar Swerve
- ½ Cup Soy Sauce low-sodium
- 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.
