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Low Carb Mongolian Ground Beef Cabbage

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A low-carb twist on Mongolian beef featuring ground beef and crunchy cabbage, all kissed with soy and sesame flavors.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 tablespoon avocado oil (or other high smoke point oil)
  • 1/2 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 2 tablespoons soy sauce (or low-sodium tamari/coconut aminos)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 3 cups green cabbage, shredded
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Prepare Ingredients: Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Set the sauce aside.
  2. Brown the Ground Beef: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the lean ground beef and cook until browned and no pink remains, about 6-8 minutes.
  3. Sauté Aromatics: Add the diced onion to the pan and sauté for 2-3 minutes until soft. Add minced garlic and ground ginger, stirring for 30-60 seconds until fragrant.
  4. Add Sauce and Simmer: Pour the sauce mixture over the beef and aromatics, stirring to combine. Simmer for 2-3 minutes.
  5. Sauté the Cabbage: In a separate skillet, heat 1 tablespoon of oil over medium-high heat. Add shredded cabbage and sauté for 5-8 minutes until tender-crisp.
  6. Combine and Serve: Add the beef mixture back into the pan with the cabbage, toss to combine, and serve garnished with green onions and sesame seeds.

Notes

Taste the sauce before adding; adjust seasoning as needed. For a spicy kick, add more red pepper flakes or sriracha.

Nutrition

Find it online: https://thestationrecipes.com/low-carb-mongolian-ground-beef-cabbage-recipe/

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