Low-Carb Mongolian Ground Beef and Cabbage

This Low-Carb Mongolian Ground Beef and Cabbage is the ultimate weeknight meal — simple, bold, and deeply satisfying. The combination of tender cabbage, savory ground beef, and a sweet-and-salty Mongolian-inspired sauce makes every bite addictive. It’s a dish that’s as hearty as comfort food gets but without the carb overload. Perfect for anyone following a keto or low-carb lifestyle, yet appealing enough to please the whole table.

The best part? It all comes together in one pan and in under 30 minutes. That means less cleanup, more flavor, and a go-to dinner option you’ll want to repeat week after week. Whether you’re watching your carbs or just looking for an easy, healthy dinner idea, this ground beef and cabbage stir-fry deserves a permanent spot in your rotation.

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Why You’ll Love This Low-Carb Mongolian Ground Beef and Cabbage

• Low-carb & keto-friendly: All the flavor, none of the guilt.
• Fast & fuss-free: Ready in under 30 minutes, start to finish.
• Budget-friendly ingredients: Ground beef and cabbage are wallet-savers.
• Big flavor payoff: Sweet, salty, garlicky, and umami-packed.
• Perfect for meal prep: Keeps well and tastes even better the next day.
• Family-approved: Great for picky eaters, too!
• One-pan magic: Fewer dishes, more convenience.
• Customizable: Add spice, extra veggies, or even a fried egg on top.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into the sizzling flavors of this Low-Carb Mongolian Ground Beef and Cabbage, a little prep goes a long way. The dish is incredibly simple, but using the right tools ensures speed, consistency, and less mess.

• Large Non-Stick Skillet or Wok: This is crucial. A wide surface lets the beef brown properly without steaming, while the non-stick coating keeps the sauce from burning.
• Sharp Chef’s Knife: You’ll need to finely shred cabbage and mince garlic or onions. A sharp knife speeds things up and prevents bruising the cabbage.
• Cutting Board: Choose a large one to handle both the cabbage and other veggies at once, reducing cross-contamination.
• Mixing Bowl (Optional): Handy for tossing the cabbage with a bit of oil or salt beforehand, or pre-mixing the sauce.
• Spatula or Wooden Spoon: For breaking up the beef and stirring the dish without damaging your non-stick pan.
• Measuring Spoons & Cups: Ensures the sauce has the perfect balance of sweetness and saltiness.

Using quality tools not only speeds up your cooking but helps with even heat distribution and consistent texture throughout the dish.

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Preparation Tips

• Slice Cabbage Thin: Use a knife or mandoline to shred the cabbage thinly so it wilts quickly and soaks up the sauce evenly.
• Drain Excess Beef Fat: If your ground beef is fatty, drain the extra oil before adding the sauce to keep the dish from becoming greasy.
• Pre-Mix the Sauce: Combine soy sauce, garlic, ginger, and sweetener in advance so you can pour it in as soon as the beef is cooked.
• Use Medium-High Heat: You want to brown the beef quickly and slightly caramelize the cabbage for flavor depth.
• Cook in Stages: Brown the beef first, then add the cabbage. This keeps everything crisp-tender rather than soggy.
• Adjust Sweetness: If using a sugar substitute, taste as you go. Some keto sweeteners are stronger than others.

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Ingredients for This Low-Carb Mongolian Ground Beef and Cabbage

Here’s everything you need to bring this savory, low-carb dish to life. Most of the ingredients are pantry staples, making this a convenient last-minute meal option.

Main Ingredients:

• 1 lb ground beef (preferably 80/20 for flavor)
• ½ head green cabbage, thinly sliced (about 4–5 cups)
• ½ medium onion, sliced
• 2 green onions, chopped (for garnish)
• 2 tbsp avocado oil (or any neutral cooking oil)

Sauce Ingredients:

• ¼ cup soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
• 2 tbsp low-carb sweetener (erythritol, monk fruit, or allulose)
• ½ tsp red pepper flakes (optional, for heat)
• 1 tbsp rice vinegar (optional, for tang)
• 1 tsp cornstarch or xanthan gum (optional, to slightly thicken sauce)

Tip: Feel free to substitute ground beef with ground turkey, chicken, or even tofu for a different protein twist.

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Step 1: Brown the Ground Beef

Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook until fully browned and no longer pink, about 6–8 minutes. Drain excess fat if needed and set the beef aside in a bowl.

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Step 2: Sauté the Onion and Cabbage

In the same pan, add the remaining tablespoon of oil. Toss in the sliced onions and cook for 2–3 minutes until they begin to soften. Add the shredded cabbage and sauté for another 5–6 minutes, stirring frequently, until the cabbage is tender but still has a slight bite.

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Step 3: Make the Mongolian Sauce

While the cabbage cooks, whisk together the soy sauce, sesame oil, garlic, ginger, low-carb sweetener, and red pepper flakes in a small bowl. If using rice vinegar and thickener (cornstarch or xanthan gum), add those in as well. Mix until combined.

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Step 4: Combine Beef, Cabbage, and Sauce

Return the browned ground beef to the skillet. Pour the prepared sauce over the beef and cabbage mixture. Toss everything together until evenly coated. Let it simmer for 2–3 minutes so the sauce can slightly reduce and cling to the ingredients.

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Step 5: Garnish and Serve

Turn off the heat and sprinkle chopped green onions over the top. Serve immediately while hot, either on its own or over cauliflower rice for a complete low-carb meal.

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Notes

• Taste Before Serving: Always give the dish a final taste before serving to adjust saltiness or sweetness according to your preference. Some soy sauces are saltier than others, and sweeteners vary in strength.
• Make It a Meal Prep Staple: This dish stores exceptionally well, making it great for prepping in batches for the week. Just reheat in a pan or microwave.
• Go Custom with Veggies: You can toss in other low-carb vegetables like bell peppers, mushrooms, or zucchini to bulk up the dish without adding many carbs.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: Trying to cook everything at once can lead to soggy cabbage and steamed beef instead of that delicious caramelized texture. Cook in stages for best results.
• Skipping the Sauce Prep: Don’t try to add sauce ingredients directly into the pan without mixing them first — it leads to uneven flavor. Pre-mixing saves you from this common issue.
• Not Draining the Fat: Especially with 80/20 beef, skipping the drain step can make the final dish overly greasy and mute the vibrant flavor of the sauce.
• Using Too Much Sweetener: Low-carb sweeteners can become overpowering quickly. Always start small and adjust.
• Overcooking the Cabbage: Aim for tender with a slight crunch — mushy cabbage will ruin the dish’s texture and presentation.

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What to Serve With Low-Carb Mongolian Ground Beef and Cabbage

This dish is flavorful enough to stand alone, but pairing it with the right side can elevate your meal. Whether you're keeping it keto or just want a balanced plate, these options are all low-carb and work beautifully with the bold Mongolian flavors.

8 Recommendations

1. Cauliflower Rice
   A classic low-carb rice substitute that soaks up all that savory-sweet sauce perfectly.
2. Zucchini Noodles (Zoodles)
   Light, slurpable, and a great way to mimic noodles without the carbs.
3. Steamed Broccoli
   Adds some crunch and pairs well with the umami depth of the sauce.
4. Roasted Asparagus
   Slightly crispy and earthy, it brings balance to the richness of the beef.
5. Shirataki Noodles
   Virtually zero carbs, these noodles work great if you're craving a more traditional noodle dish.
6. Side Salad with Sesame Dressing
   Refreshing, crisp greens tossed in a tangy sesame vinaigrette complement the warmth of the stir-fry.
7. Fried Egg on Top
   Not a side per se, but adding a runny egg on top of your bowl takes this meal to another level.
8. Kimchi or Pickled Veggies
   A bit of acidity and crunch helps cut through the richness and adds a probiotic boost.

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Storage Instructions

This Low-Carb Mongolian Ground Beef and Cabbage is not only easy to make — it stores like a dream. Whether you’re meal prepping for the week or saving leftovers, here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet over medium heat or microwave for 1–2 minutes until hot.
• Freezer: Cool the dish completely, then transfer to a freezer-safe container or resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat Tip: If the sauce thickens too much after chilling, add a splash of water or broth when reheating to loosen it up.

Best for batch-cooking or easy lunches throughout the week!

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Estimated Nutrition (Per Serving – makes about 4 servings)

Note: These values are approximate and will vary depending on specific ingredients and portions used.

• Calories: 310
• Protein: 22g
• Fat: 23g
• Carbohydrates: 9g
• Fiber: 2g
• Net Carbs: 7g
• Sugar: 3g
• Sodium: 860mg
• Cholesterol: 70mg
• Saturated Fat: 7g
• Unsaturated Fat: 15g

This makes it an excellent low-carb, high-protein option for those looking for easy dinner ideas or healthy meal prep staples.

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Article Type 2 | 9 Parts said:

Frequently Asked Questions

1. Can I use a different type of meat?

Absolutely. Ground turkey, chicken, pork, or even plant-based meat substitutes work well. Just be mindful of fat content and flavor adjustments, especially with leaner meats.

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2. Is this dish keto-friendly?

Yes, as long as you use a low-carb sweetener like erythritol, monk fruit, or allulose and keep an eye on portion sizes. The net carbs come in at about 7g per serving.

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3. Can I make this vegetarian?

Yes. Swap the ground beef for crumbled tofu, tempeh, or your favorite meatless ground. Use coconut aminos or tamari for a vegetarian-friendly sauce.

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4. What’s the best cabbage to use?

Green cabbage is ideal for this recipe. It wilts nicely while still retaining some crunch. Napa cabbage or even red cabbage can work if that’s what you have on hand.

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5. Can I make it spicier?

Totally. Add more red pepper flakes, sriracha, or even diced fresh chilies. You control the heat level, so make it your own.

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6. Is it okay to skip the sweetener?

You can, but the sweet-salty balance is key to the Mongolian flavor. If you're avoiding all sweeteners, reduce the soy sauce slightly to keep the flavor balanced.

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7. Will the cabbage get soggy if I store it?

Not if you cook it just until tender-crisp. Avoid overcooking in the initial stage, and it’ll reheat nicely without turning mushy.

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8. Can I double the recipe?

Yes! Just make sure you cook in batches so the beef browns properly, and the cabbage has space to sauté instead of steam.

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Conclusion

Low-Carb Mongolian Ground Beef and Cabbage is everything you want in a weeknight dinner — fast, flavorful, filling, and friendly to your health goals. It proves that low-carb doesn't mean low on flavor. With tender cabbage, juicy beef, and a sauce that hits all the right notes, this dish checks every box: easy recipe, dinner idea, healthy meal prep, and serious comfort food.

Now that you’ve got the how-to, you’ll be making this one on repeat. And once you try it, you might never go back to takeout.

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