Introduction to Low-Carb Mongolian Ground Beef and Cabbage
When I think about weeknight dinners, I often recall the chaos of my childhood kitchen. My mom would whip up something quick yet delicious, and I’ve carried that spirit into my own cooking. That’s why I’m excited to share this Low-Carb Mongolian Ground Beef and Cabbage recipe with you.
It’s a fantastic solution for those busy evenings when you want something healthy without sacrificing flavor. This dish is not only easy to prepare but also packed with satisfying ingredients that will impress your loved ones. Let’s dive into this culinary adventure together!
Why You’ll Love This Low-Carb Mongolian Ground Beef and Cabbage
This Low-Carb Mongolian Ground Beef and Cabbage dish is a game-changer for busy nights.
It comes together in just 25 minutes, making it perfect for those evenings when time is tight.
The flavors are bold and satisfying, yet it keeps your carb count low.
Plus, it’s a one-skillet wonder, which means less cleanup and more time to enjoy your meal. What’s not to love?
Ingredients for Low-Carb Mongolian Ground Beef and Cabbage
Creating this Low-Carb Mongolian Ground Beef and Cabbage dish is a breeze with the right ingredients. Here’s what you’ll need:
Ground Beef: The star of the show! Choose lean ground beef for a healthier option.
Green Cabbage: Shredded cabbage adds crunch and is low in carbs, making it a perfect base.
Onion: Diced onion brings sweetness and depth to the dish.
Garlic: Minced garlic adds a punch of flavor that elevates the entire meal.
Soy Sauce: This savory sauce is essential for that umami kick. Use tamari for a gluten-free version.
Brown Sugar Substitute: Sweetness balances the savory elements. Erythritol or monk fruit are great options.
Sesame Oil: A drizzle of sesame oil adds a nutty aroma and richness.
Ground Ginger: This spice brings warmth and a hint of earthiness to the dish.
Red Pepper Flakes: Optional, but they add a delightful heat if you’re feeling adventurous.
Green Onions: Sliced green onions are perfect for garnishing, adding a fresh touch.
Salt and Pepper: Essential for seasoning to taste, enhancing all the flavors.
For those who want to get creative, consider tossing in some chopped bell peppers or carrots for added crunch.
You can find the exact quantities for each ingredient at the bottom of the article, ready for printing. Happy cooking!
How to Make Low-Carb Mongolian Ground Beef and Cabbage
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until it’s nicely browned, about 5-7 minutes. If there’s excess fat, drain it off to keep the dish lean and healthy.
Step 2: Sauté Onion and Garlic
Next, toss in the diced onion and minced garlic. Sauté them together for about 3-4 minutes. You want the onion to become translucent, releasing its sweet aroma. This step builds a flavorful base for your Low-Carb Mongolian Ground Beef and Cabbage.
Step 3: Add Sauces and Spices
Now, stir in the soy sauce, brown sugar substitute, sesame oil, ground ginger, and red pepper flakes if you’re feeling spicy. Mix everything well to combine. This blend of flavors is what makes this dish truly irresistible!
Step 4: Incorporate Cabbage
It’s time to add the shredded cabbage to the skillet. Stir it in, ensuring it’s well mixed with the beef and sauce. Cook for an additional 5-7 minutes, or until the cabbage is tender but still has a bit of crunch.
Step 5: Season and Garnish
Finally, season your dish with salt and pepper to taste. Once it’s perfectly seasoned, remove it from the heat. Garnish with sliced green onions for a fresh finish. Serve it up and enjoy your delicious Low-Carb Mongolian Ground Beef and Cabbage!
Tips for Success
Use a non-stick skillet to prevent sticking and make cleanup easier.
Don’t rush the browning of the beef; it adds flavor!
Adjust the spice level by adding more or less red pepper flakes.
For extra crunch, add bell peppers or carrots in the last few minutes of cooking.
Make it ahead and store leftovers for a quick lunch option.
Equipment Needed
Large Skillet: A non-stick skillet works best, but any large frying pan will do.
Spatula: A sturdy spatula is essential for breaking up the beef and stirring.
Knife and Cutting Board: For chopping onions and garlic.
Measuring Cups: Handy for measuring sauces and sugar substitutes.
Variations
Vegetarian Option: Substitute ground beef with crumbled tofu or tempeh for a plant-based twist.
Spicy Kick: Add a splash of sriracha or a diced jalapeño for an extra layer of heat.
Low-Sodium Version: Use low-sodium soy sauce or coconut aminos to reduce sodium intake.
Herb Infusion: Toss in fresh herbs like cilantro or basil for a burst of freshness.
Asian Fusion: Incorporate a splash of rice vinegar or a sprinkle of sesame seeds for added flavor and texture.
Serving Suggestions
Serve with Cauliflower Rice: This low-carb alternative pairs perfectly with the dish, soaking up the flavors.
Pair with a Crisp Salad: A fresh green salad adds a refreshing crunch to your meal.
Enjoy with Iced Green Tea: This drink complements the savory flavors beautifully.
Garnish with Sesame Seeds: A sprinkle of sesame seeds adds a nice touch and extra flavor.
FAQs about Low-Carb Mongolian Ground Beef and Cabbage
Can I use a different type of meat? Absolutely! While ground beef is the star here, you can swap it for ground turkey, chicken, or even pork. Just adjust the cooking time as needed.
Is this dish suitable for meal prep? Yes! This Low-Carb Mongolian Ground Beef and Cabbage is perfect for meal prep. It stores well in the fridge for up to four days, making it a great option for quick lunches or dinners.
How can I make this dish spicier? If you love heat, feel free to increase the amount of red pepper flakes or add a splash of sriracha sauce. You can also toss in some diced jalapeños for an extra kick!
Can I freeze leftovers? Yes, you can freeze this dish! Just let it cool completely, then store it in an airtight container. It will keep well for up to three months. Reheat it on the stove or in the microwave when you’re ready to enjoy it again.
What can I serve with this dish? This Low-Carb Mongolian Ground Beef and Cabbage pairs wonderfully with cauliflower rice or a fresh salad. You can also enjoy it on its own for a satisfying low-carb meal.
Final Thoughts
Cooking this Low-Carb Mongolian Ground Beef and Cabbage is more than just preparing a meal; it’s about creating a moment of joy in your kitchen.
The vibrant colors and enticing aromas fill the air, making it hard to resist.
Each bite is a delightful blend of flavors that brings comfort and satisfaction.
Whether you’re sharing it with family or enjoying it solo, this dish is a reminder that healthy eating can be delicious and fulfilling.
So, roll up your sleeves, embrace the process, and savor the happiness that comes from a home-cooked meal!
A delicious low-carb dish featuring ground beef and cabbage, perfect for a healthy meal.
Ingredients
Scale
1 pound ground beef
4 cups green cabbage, shredded
1 medium onion, diced
3 cloves garlic, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons brown sugar substitute (like erythritol or monk fruit)
1 tablespoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
Salt and pepper to taste
Instructions
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent.
Stir in the soy sauce, brown sugar substitute, sesame oil, ground ginger, and red pepper flakes (if using). Mix well to combine.
Add the shredded cabbage to the skillet. Stir to combine and cook for an additional 5-7 minutes, or until the cabbage is tender.
Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions before serving.
Notes
For added crunch, toss in some chopped bell peppers or carrots during the last few minutes of cooking.
To make it spicier, increase the amount of red pepper flakes or add a splash of sriracha sauce before serving.
