Description
This Low-Carb Mongolian Ground Beef and Cabbage is a quick and flavorful take on a classic favorite, packed with savory, sweet, and slightly spicy flavors. Juicy ground beef is cooked with fresh cabbage and coated in a rich, tangy Mongolian-style sauce made with soy sauce, hoisin, garlic, and ginger. It’s the perfect 20-minute meal for a busy night, offering a low-carb, keto-friendly alternative to traditional Mongolian beef. Serve it on its own or over cauliflower rice for a delicious and satisfying dish.
Ingredients
Scale
- 1 pound ground beef
- ½ head cabbage, chopped
- 1 tablespoon sesame oil
- 8 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon red pepper flakes
- ½ cup low-sodium soy sauce
- 2 tablespoons brown sugar Swerve
- ¼ cup hoisin sauce
- 1 cup beef broth
- 3 teaspoons cornstarch
- ⅓ cup green onions, diced
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if needed.
- Push the beef to one side of the skillet. Add the minced garlic and ginger, stirring constantly until fragrant, about 1-2 minutes.
- Add the chopped cabbage and red pepper flakes to the skillet, stirring to combine. Cook for 5 minutes, allowing the cabbage to soften slightly.
- In a bowl, mix soy sauce, hoisin sauce, and brown sugar Swerve. In a separate bowl, whisk together beef broth and cornstarch until smooth.
- Pour both mixtures into the skillet, stirring well to coat the beef and cabbage. Let it simmer for 2-3 minutes until the sauce thickens.
- Stir in diced green onions and cook for 1 more minute.
- Garnish with sesame seeds if desired and serve hot as a standalone dish or over cauliflower rice.
Notes
- For a spicier version, add more red pepper flakes or a dash of Sriracha.
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Swap proteins by using ground turkey or chicken for a leaner dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months, then thaw overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired