Low-Carb Mongolian Ground Beef & Cabbage

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I’ve always had a soft spot for the bold, sweet-and-savory flavors of Mongolian beef. But let’s be honest—traditional versions tend to be loaded with sugar and served over mounds of rice, which isn’t exactly ideal when I’m aiming to eat low-carb. That’s what inspired this Low-Carb Mongolian Ground Beef & Cabbage recipe: all the craveable flavor, none of the carb overload.

The first time I tried this dish, I was hooked. The rich, umami-packed ground beef combined with tender-crisp cabbage is pure comfort in a bowl. And the best part? It comes together in under 30 minutes with everyday ingredients. Whether you’re watching your carbs or just craving something fast and flavorful, this is one recipe you’ll find yourself coming back to again and again.

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

This dish nails that perfect balance between satisfying and healthy. It’s protein-packed, budget-friendly, and quick enough for any busy weeknight. Since it skips the noodles and rice, it’s a great option for keto or paleo lifestyles without compromising on flavor. Plus, the leftovers reheat beautifully—perfect for meal prep!

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What Kind of Ground Beef Should I Use?

I recommend using 85/15 or 90/10 ground beef. The slightly higher fat content keeps the meat juicy and adds richness, which pairs wonderfully with the sauce. If you’re trying to cut fat, leaner ground beef will still work, but you may want to add a splash of oil or extra sauce to compensate.

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Options for Substitutions

• Protein Swap: Ground turkey, chicken, or even pork are excellent alternatives.
• Vegetarian Option: Use plant-based ground or crumbled tofu for a meat-free version.
• Cabbage Alternatives: Try shredded Brussels sprouts or chopped bok choy for a twist.
• Soy-Free Sauce: Substitute coconut aminos for soy sauce if you’re avoiding soy.
• Low-Sugar Sweetener: Replace brown sugar with monk fruit sweetener or erythritol for fewer carbs.

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Ingredients for this Low-Carb Mongolian Ground Beef & Cabbage

• Ground Beef: This is the hearty, flavorful base of the recipe. I prefer 85/15 for that perfect balance of flavor and leanness.
• Green Cabbage: Adds volume, crunch, and nutrients. It soaks up the sauce while staying tender-crisp.
• Garlic: Fresh minced garlic infuses the dish with deep aroma and flavor.
• Ginger: Fresh or ground ginger gives that classic Asian zing and brightness.
• Soy Sauce (or Coconut Aminos): The savory backbone of the sauce, lending umami and saltiness.
• Brown Sugar Substitute (like monk fruit or erythritol): Adds sweetness without the carbs, balancing the salt and spice.
• Sesame Oil: Just a little goes a long way, giving a nutty aroma that makes the dish pop.
• Rice Vinegar: Adds a mild tang to brighten up the sauce.
• Crushed Red Pepper Flakes: Optional, but great for heat lovers.
• Green Onions: Added at the end for fresh, crisp flavor and color.
• Sesame Seeds: For texture and visual flair.

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Step 1: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and break it up as it cooks. Stir occasionally until fully browned and cooked through, about 6–8 minutes.

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Step 2: Add Garlic and Ginger

Once the beef is cooked, stir in the minced garlic and ginger. Let them cook for about 1 minute until fragrant. This step builds a rich aromatic base.

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Step 3: Mix the Sauce

In a small bowl, whisk together the soy sauce (or coconut aminos), brown sugar substitute, sesame oil, and rice vinegar. Add red pepper flakes if using. Pour the sauce over the beef and stir well to combine.

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Step 4: Add the Cabbage

Toss in the chopped cabbage and stir to coat it with the sauce and beef mixture. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still has a bit of crunch.

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Step 5: Finish and Garnish

Turn off the heat and sprinkle in the sliced green onions and sesame seeds. Taste and adjust seasoning if needed. Serve hot and enjoy immediately.

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How Long to Prepare Low-Carb Mongolian Ground Beef & Cabbage

Prep Time

Chopping cabbage, mincing garlic and ginger, and preparing the sauce only takes about 10–15 minutes. If you’re using pre-chopped cabbage or jarred garlic/ginger, it can be even faster.

Cook Time

Browning the beef and cooking everything together takes another 15–20 minutes. In total, you’re looking at a 30-minute meal from start to finish—perfect for weeknights.

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Tips for Perfect Low-Carb Mongolian Ground Beef & Cabbage

• Don’t overcook the cabbage—it should be soft with a bit of crunch.
• Use fresh garlic and ginger for the best flavor; powdered versions work in a pinch, but the taste won’t be as vibrant.
• Taste the sauce before adding it to the pan—you can tweak the sweetener or add extra spice.
• Make a double batch and refrigerate for easy lunches throughout the week.
• Toast sesame seeds briefly in a dry pan for added nuttiness and crunch.

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Watch Out for These Mistakes While Cooking

• Using too much cabbage: It can dilute the flavor and overwhelm the beef.
• Skipping the sauce mix: Combining sauce ingredients beforehand ensures even distribution.
• Not draining excess fat: If your ground beef is very fatty, drain some fat to avoid a greasy texture.
• Overcooking the aromatics: Garlic and ginger burn quickly—only sauté until fragrant.
• Not seasoning to taste: Taste before serving and adjust soy sauce or sweetener as needed.

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What to Serve With Low-Carb Mongolian Ground Beef & Cabbage?

1. Cauliflower Rice

A perfect low-carb rice substitute that soaks up the sauce and adds bulk.

2. Zucchini Noodles

For a noodle-style option without the carbs.

3. Fried Egg on Top

Add a crispy or runny egg to make it extra rich and satisfying.

4. Pickled Veggies

A side of crunchy pickles or kimchi adds a zesty contrast.

5. Asian Cucumber Salad

Refreshing and cooling, ideal for balancing the savory dish.

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Storage Instructions

Refrigerating

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen over time, making this a great make-ahead dish.

Reheating

Reheat in a skillet over medium heat or in the microwave. If it looks dry, add a splash of water or soy sauce to revive the moisture.

Freezing

This dish freezes well! Let it cool completely before freezing in portions. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

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Estimated Nutrition (per serving)

• Calories: ~320 kcal
• Protein: 25g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 2g
• Net Carbs: 6g
• Sugar: 3g
• Sodium: 850mg

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Frequently Asked Questions

How can I make this spicier?

Add more red pepper flakes or a dash of sriracha to the sauce for extra heat.

Can I use pre-shredded cabbage?

Absolutely. Pre-shredded cabbage saves time and works perfectly in this recipe.

Is this recipe keto-friendly?

Yes! As long as you use a sugar-free sweetener and skip rice, it’s very keto-friendly.

Can I meal prep this dish?

Yes. It stores well for several days and reheats nicely, making it great for meal prep.

What’s a good vegetarian alternative to ground beef?

Use crumbled tofu, tempeh, or a plant-based meat substitute.

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Conclusion

Low-Carb Mongolian Ground Beef & Cabbage is everything you want in a weeknight dinner: quick, flavorful, healthy, and satisfying. It’s flexible enough for various diets, affordable, and packed with ingredients you probably already have. Whether you’re new to low-carb eating or a seasoned pro, this recipe is bound to become a favorite in your weekly rotation.

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