Name: Low Carb Mongolian Ground Beef Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 1 lb ground beef; 4 cups green cabbage, shredded; 3 garlic cloves, minced; 1 tbsp ginger, minced; 1/4 cup soy sauce or tamari; 2 tbsp low-carb sweetener (erythritol or monk fruit); 1 tbsp sesame oil; 1 tbsp olive oil; 3 green onions, sliced; Salt to taste; Black pepper to taste; 1/2 tsp red pepper flakes (optional)

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I love making this low carb Mongolian ground beef cabbage when I want something quick, savory, and packed with bold flavor. It’s a simple stir-fry that delivers the sweet and savory taste of Mongolian-style dishes without the extra carbs.

Why You’ll Love This Recipe

I enjoy how this dish is both satisfying and easy to prepare. The ground beef cooks quickly, and the cabbage soaks up all the rich, garlicky sauce. I also like how it fits perfectly into a low-carb lifestyle while still feeling like a comforting, flavorful meal. Low Carb Mongolian Ground Beef Cabbage

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
green cabbage, shredded
garlic cloves, minced
ginger, minced
soy sauce or tamari
low-carb sweetener (such as erythritol or monk fruit)
sesame oil
olive oil
green onions, sliced
salt
black pepper
red pepper flakes (optional)

Directions

I start by heating olive oil in a large skillet over medium-high heat. I cook the ground beef until browned, breaking it apart as it cooks.

Next, I add the minced garlic and ginger, letting them cook briefly until fragrant. I stir in the soy sauce, low-carb sweetener, and sesame oil, mixing everything well to create a flavorful sauce.

I add the shredded cabbage and toss it with the beef mixture, cooking until the cabbage softens but still has a slight crunch.

I season with salt, pepper, and red pepper flakes if I want some heat. I finish by sprinkling sliced green onions on top before serving.

Servings and timing

I usually get about 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

I sometimes swap ground beef for ground turkey or chicken for a lighter version. If I want extra texture, I add mushrooms or bell peppers. I also like topping it with sesame seeds for a bit of crunch. Low Carb Mongolian Ground Beef Cabbage

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet or microwave, stirring occasionally to heat evenly.

FAQs

Can I use a different type of meat?

Yes, I often use ground turkey or chicken, and it works just as well.

Is this dish really low carb?

Yes, I keep it low carb by using cabbage instead of rice or noodles and a low-carb sweetener.

Can I make it ahead of time?

Yes, I can prepare it in advance and reheat it when needed.

How do I keep the cabbage from getting too soft?

I cook it just until tender and avoid overcooking to maintain some crunch.

What can I serve with this dish?

I like serving it on its own or with cauliflower rice for a more filling meal.

Conclusion

I always come back to this low carb Mongolian ground beef cabbage when I want a quick, flavorful, and satisfying meal. It’s simple, packed with bold taste, and perfect for keeping things low carb without sacrificing comfort.