Description

This Savory Low-Carb Mongolian Ground Beef and Cabbage dish brings a flavorful, nutritious twist to traditional Mongolian cuisine. Using lean ground beef and shredded cabbage, it is a quick and simple skillet recipe perfect for a healthy weeknight dinner. The dish is seasoned with soy sauce, sesame oil, rice vinegar, and ginger, giving it a balanced blend of savory, tangy, and spicy notes. Garnished with green onions and toasted sesame seeds, it’s an appetizing meal that’s low in carbohydrates yet rich in taste.

Ingredients

Scale

Meat and Vegetables

1 lb Ground Beef (Use lean ground beef for a rich flavor)
1 medium Onion (Diced; shallots work as a milder alternative)
3 cloves Garlic (Minced; garlic powder can substitute if necessary)
4 cups Cabbage (Shredded; can swap for Brussels sprouts)

Sauce and Seasoning

3 tbsp Soy Sauce or Coconut Aminos (Coconut aminos for soy-free option)
1 tbsp Sesame Oil (Can use olive oil for a different taste)
2 tbsp Rice Vinegar (Apple cider vinegar can be a replacement)
1 tsp Ground Ginger (Adjust to taste; fresh ginger enhances flavor)
1 tsp Red Pepper Flakes (Add to taste; can omit or adjust for heat)

Garnish

2 stalks Green Onions (Garnish; chives can be a substitute)
2 tbsp Toasted Sesame Seeds (Can swap with crushed nuts)

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Instructions

Prepare Ingredients: Dice the onion finely, mince the garlic, shred the cabbage, and slice the green onions thinly. This ensures all components cook evenly and blend together smoothly.
Cook Ground Beef: Heat a large skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up with a spatula. Drain any excess fat if desired to keep the dish lean.
Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion softens and garlic becomes fragrant.
Add Cabbage and Seasonings: Stir in the shredded cabbage, soy sauce or coconut aminos, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Mix well to combine all flavors evenly and cook for an additional 8-10 minutes, stirring frequently, until the cabbage becomes tender but still has some crunch.
Finish and Garnish: Remove from heat once the cabbage is cooked to preferred tenderness. Sprinkle sliced green onions and toasted sesame seeds over the top for a lovely crunch and fresh flavor boost.

Notes

For a soy-free version, substitute soy sauce with coconut aminos.
Use fresh ginger instead of ground ginger for a brighter taste.
Adjust red pepper flakes to your preferred spice level or omit them for a milder dish.
Try swapping cabbage with shredded Brussels sprouts for a different texture and flavor.
This dish is best served immediately but can be refrigerated and reheated within 2 days.