why make this recipe
Low-Carb Mongolian Ground Beef and Cabbage is a fantastic meal option for anyone looking to cut down on carbohydrates while still enjoying delicious flavors. This recipe is quick to make, packed with protein, and uses simple ingredients. It’s perfect for busy weeknights and is sure to please the whole family. With the savory taste of ground beef, fresh cabbage, and Asian-inspired seasonings, you get a satisfying dish that won’t derail your healthy eating goals.
how to make Low-Carb Mongolian Ground Beef and Cabbage
Ingredients:
- 1/2 small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Directions:
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the diced onion and garlic to the beef. Cook for 2-3 minutes until fragrant and soft.
- Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.
- Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook another 2-3 minutes until cabbage is tender.
- Garnish with sliced green onions and sesame seeds before serving.
how to serve Low-Carb Mongolian Ground Beef and Cabbage
This dish can be served on its own or over cauliflower rice for an extra low-carb option. For a bright touch, add fresh cilantro or a squeeze of lime juice. It makes for a great lunch the next day as well!
how to store Low-Carb Mongolian Ground Beef and Cabbage
To store any leftover Mongolian Ground Beef and Cabbage, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze portions for later use. Just make sure to let it cool before placing it in a freezer-safe container.
tips to make Low-Carb Mongolian Ground Beef and Cabbage
- Choose lean ground beef to cut back on extra fat.
- Adjust the level of red pepper flakes according to your spice preference.
- For added crunch, serve with chopped nuts or extra vegetables.
- Make sure not to overcook the cabbage to keep it slightly crunchy.
variation
You can easily swap out the ground beef for ground turkey or chicken for a lighter option. Additionally, feel free to add other vegetables like bell peppers or carrots for added color and nutrition.
FAQs
1. Can I make this recipe in advance?
Yes! You can prepare it ahead of time and store it in the refrigerator. Just warm it up before serving.
2. Is this recipe gluten-free?
Yes, if you use coconut aminos instead of soy sauce, this recipe can be gluten-free.
3. How can I make it spicier?
Add more red pepper flakes or include fresh chopped chili peppers to the dish.
Enjoy making and sharing this delightful Low-Carb Mongolian Ground Beef and Cabbage with your friends and family!
Low-Carb Mongolian Ground Beef and Cabbage
Ingredients
Main Ingredients
- 1/2 small small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for low sodium) Use coconut aminos for a gluten-free option.
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional) Adjust based on spice preference.
- to taste Salt and black pepper
- 2 green onions sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Instructions
Cooking
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the diced onion and garlic to the beef. Cook for 2-3 minutes until fragrant and soft.
- Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.
- Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook another 2-3 minutes until cabbage is tender.
- Garnish with sliced green onions and sesame seeds before serving.