I like turning simple ingredients into something bold and comforting, and this low carb Mongolian ground beef cabbage does exactly that. It’s a quick one-pan dish with rich, savory flavors and just a hint of sweetness, all while staying light and low in carbs.
Why You’ll Love This Recipe
I enjoy how effortless this recipe is, especially on busy days when I don’t want to spend much time cooking. Everything comes together in one pan, which keeps cleanup minimal. I also appreciate how filling it is without relying on heavy carbs, and I can easily tweak the flavors to make it sweeter, saltier, or spicier depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ground beef
- green cabbage (chopped)
- garlic (minced)
- ginger (minced)
- soy sauce or low-sodium soy sauce
- beef broth
- brown sugar substitute or sweetener
- sesame oil
- green onions (sliced)
- salt
- black pepper
Optional:
- red pepper flakes
- sesame seeds
Directions
I start by heating a large skillet over medium heat and adding the ground beef. I cook it until browned, breaking it apart as it cooks. If there’s excess fat, I drain it off to keep the dish lighter.
Next, I add the minced garlic and ginger, letting them cook briefly until fragrant. I then toss in the chopped cabbage and stir it around until it begins to soften but still keeps a bit of crunch.
In a small bowl, I mix together the soy sauce, beef broth, and sweetener. I pour this mixture into the skillet and stir everything well so the flavors coat the beef and cabbage evenly.
I let it simmer for a few minutes until the cabbage is tender and the sauce slightly thickens. To finish, I drizzle sesame oil over the top and sprinkle in green onions for freshness.
I serve it hot, sometimes adding a pinch of red pepper flakes or sesame seeds for extra flavor and texture.
Servings and timing
This recipe makes about 4 servings.
Preparation time is around 10 minutes, and cooking takes about 15 minutes, so I usually have it ready in about 25 minutes total.
Variations
I sometimes swap the ground beef for ground turkey or chicken when I want a lighter version. When I feel like adding more vegetables, I include shredded carrots or bell peppers. For extra heat, I mix in chili paste or more red pepper flakes. I also enjoy serving it over cauliflower rice to keep everything low carb while making it more filling.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it in a skillet over medium heat or in the microwave until heated through. If it seems a bit dry, I add a small splash of broth to bring back moisture.
FAQs
Is this dish suitable for a low carb diet?
I keep it low carb by using a sugar substitute and avoiding high-carb additions.
Can I use pre-shredded cabbage?
I often use pre-shredded cabbage or coleslaw mix to save time in the kitchen.
Can I freeze this recipe?
I can freeze it, but I notice the cabbage becomes softer after thawing, so I prefer it fresh.
What can I use instead of soy sauce?
I use tamari or coconut aminos when I want a gluten-free or slightly different flavor option.
How do I add more flavor to the dish?
I like adding extra garlic, ginger, or a splash more soy sauce to deepen the flavor.
Conclusion
I keep making this low carb Mongolian ground beef cabbage because it’s quick, flavorful, and incredibly practical. It’s one of those recipes that fits easily into my routine while still delivering a satisfying and delicious meal every time.
Print
Low Carb Mongolian Ground Beef Cabbage
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Calorie
Description
A quick and comforting low-carb Mongolian-style dish made with savory ground beef, tender cabbage, and a rich, slightly sweet garlic-ginger sauce—all cooked in one pan.
Ingredients
- 1 lb ground beef
- 4 cups green cabbage (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1/4 cup soy sauce or low-sodium soy sauce
- 1/4 cup beef broth
- 2 tablespoons brown sugar substitute or sweetener
- 1 teaspoon sesame oil
- 3 green onions (sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add minced garlic and ginger, cooking briefly until fragrant.
- Add chopped cabbage and stir-fry until slightly softened but still crisp.
- In a small bowl, mix soy sauce, beef broth, and sweetener.
- Pour the sauce into the skillet and stir to coat evenly.
- Simmer for a few minutes until cabbage is tender and sauce thickens slightly.
- Drizzle sesame oil over the dish and mix in green onions.
- Garnish with sesame seeds or red pepper flakes if desired and serve hot.
Notes
- Swap ground beef with turkey or chicken for a lighter version.
- Use pre-shredded cabbage or coleslaw mix for convenience.
- Add extra vegetables like carrots or bell peppers for variety.
- Serve over cauliflower rice to keep it low carb and more filling.
- Add a splash of broth when reheating to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
