Low-Carb Mongolian Ground Beef and Cabbage
A delightful low-carb dish combining hearty ground beef with crunchy cabbage, garlic, and ginger for a quick and flavorful meal.
Ingredients
Main Ingredients
- 1 pound ground beef Opt for grass-fed for better flavor.
- 4 cups cabbage, shredded You can substitute with other low-carb vegetables.
- 2 tablespoons soy sauce For a spicier version, add hot sauce.
- 1 tablespoon sesame oil For cooking and flavor.
- 2 cloves garlic, minced Essential for the aromatic profile.
- 1 tablespoon ginger, grated Adds warmth and flavor.
- Salt and pepper to taste Adjust according to preference.
- Green onions, sliced For garnishing.
Instructions
Cooking
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Increase the heat to high and add ground beef. Cook for 5-7 minutes, breaking it up until browned.
- Add shredded cabbage to the skillet, mixing well with the beef.
- Drizzle soy sauce over the mixture and continue to cook for an additional 5-7 minutes, stirring occasionally until the cabbage is tender but still crunchy.
- Season with salt and pepper to taste and serve hot, garnished with sliced green onions.
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Notes
This dish can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Consider serving with a green salad or cauliflower rice.