I like making this low carb Mongolian ground beef cabbage when I want a quick, flavorful meal that feels satisfying without being heavy. It combines savory ground beef with tender cabbage in a rich, slightly sweet and garlicky sauce, making it a perfect one-pan dish for busy days.
Why You’ll Love This Recipe
I enjoy how fast and simple this recipe is, especially since everything cooks in one pan. The flavors are bold and comforting, with a balance of savory and slightly sweet notes. I also like that it’s naturally low in carbs while still being filling, and I can easily adjust the seasoning to suit my taste.
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.
Next, I add the minced garlic and ginger to the pan and cook for about a minute until fragrant. Then I stir in the chopped cabbage and cook until it begins to soften.
In a small bowl, I mix together the soy sauce, beef broth, and sweetener. I pour this mixture into the pan and stir everything well so the cabbage and beef are evenly coated.
I let it simmer for a few minutes until the cabbage is tender and the sauce slightly thickens. I finish by drizzling sesame oil over the top and adding green onions.
I serve it hot, sometimes with a sprinkle of sesame seeds or red pepper flakes for extra flavor.
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 ground beef for ground chicken or turkey for a lighter version. When I want extra vegetables, I add shredded carrots or bell peppers. For more heat, I include chili paste or extra red pepper flakes. I also like serving it over cauliflower rice for a more complete low-carb meal.
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 looks a bit dry, I add a splash of broth to bring back the moisture.
FAQs
Is this recipe really low carb?
I keep it low carb by using a sugar substitute instead of regular sugar and avoiding high-carb sides.
Can I use pre-shredded cabbage?
I often use pre-shredded cabbage or coleslaw mix to save time.
What can I serve with this dish?
I like pairing it with cauliflower rice or enjoying it on its own.
Can I freeze this recipe?
I can freeze it, but I find the cabbage texture softens after thawing, so I prefer it fresh.
How do I make it gluten-free?
I use tamari or a gluten-free soy sauce alternative to make it gluten-free.
Conclusion
I keep coming back to this low carb Mongolian ground beef cabbage because it’s quick, flavorful, and easy to prepare. It’s one of those reliable meals that fits perfectly into a busy routine while still delivering great taste.
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 flavorful low-carb one-pan dish featuring savory ground beef and tender cabbage in a rich, garlicky Mongolian-style sauce with a hint of sweetness.
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 to the skillet and cook for about 1 minute until fragrant.
- Stir in the chopped cabbage and cook until it begins to soften.
- In a small bowl, mix soy sauce, beef broth, and sweetener.
- Pour the sauce into the skillet and stir to coat the beef and cabbage evenly.
- Simmer for a few minutes until the cabbage is tender and the sauce slightly thickens.
- Drizzle sesame oil over the top and stir in sliced green onions.
- Garnish with sesame seeds or red pepper flakes if desired and serve hot.
Notes
- Use ground turkey or chicken for a lighter option.
- Pre-shredded cabbage or coleslaw mix can save time.
- Add extra vegetables like carrots or bell peppers for more variety.
- Serve over cauliflower rice to keep it low carb.
- 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
