Low Carb Mongolian Ground Beef Cabbage
A delicious twist on traditional Mongolian flavors featuring ground beef and cabbage, perfect for low-carb meal plans.
Ingredients
Main Ingredients
- 1 pound ground beef Lean ground beef for better flavor
- 4 cups shredded cabbage Can use pre-shredded cabbage to save time
- 1 medium onion, diced
- 2 cloves garlic, minced Use fresh for best flavor
- 1 tablespoon fresh ginger, minced Fresh ginger is preferred
- 1/4 cup soy sauce Tamari can be used for gluten-free
- 2 tablespoons sesame oil For sautéing
- 2 tablespoons brown sugar substitute To keep the dish low-carb
- 1 teaspoon red pepper flakes Optional for spice
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet, heat the sesame oil over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until it is browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the beef is browned, drain any excess fat if necessary.
- Lower the heat to medium and add the shredded cabbage to the skillet. Stir well to combine.
- Pour in the soy sauce and sprinkle the brown sugar substitute and red pepper flakes (if using) over the mixture. Stir to coat everything evenly.
- Cook for another 5-7 minutes, or until the cabbage is tender but still has a bit of crunch. Season with salt and pepper to taste.
- Remove from heat and garnish with chopped green onions before serving.
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Notes
You can customize this recipe by adding extra veggies or adjusting the level of spice. Excellent when served with cauliflower rice or steamed vegetables.