Name: Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 4 cups chopped cabbage; 1/4 cup soy sauce or coconut aminos; 1 tbsp low-carb hoisin sauce (optional or keto-friendly version); 1 tbsp brown sugar substitute (like erythritol or monk fruit blend); 1/4 cup beef broth; 1 tsp cornstarch or 1/4 tsp xanthan gum (for thickening); 1/2 tsp red pepper flakes (optional); 2 green onions, chopped; 1 tsp sesame seeds (optional, for garnish)

This Low-Carb Mongolian Ground Beef and Cabbage is one of my go-to meals when I need something quick, satisfying, and packed with flavor. It delivers all the sweet, savory, and umami notes of classic Mongolian beef but skips the carbs and long cook time. It’s a perfect weeknight dish that comes together fast with minimal fuss.

Why You’ll Love This Recipe

I love this recipe because it’s fast, filling, and doesn’t require any fancy ingredients. The ground beef makes it super easy and budget-friendly, and the cabbage soaks up the sauce beautifully while adding a slight crunch. It’s low in carbs, high in flavor, and works great for meal prep or a last-minute dinner.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Sesame oil
Garlic, minced
Fresh ginger, minced
Cabbage, chopped
Soy sauce or coconut aminos (for a lower-sodium or gluten-free option)
Brown sugar substitute (like erythritol or monk fruit blend)
Beef broth
Cornstarch or xanthan gum (for thickening)
Hoisin sauce (low-carb version if needed)
Red pepper flakes (optional)
Green onions, chopped
Sesame seeds (optional, for garnish)

Directions

I start by whisking together the soy sauce, hoisin sauce, brown sugar substitute, beef broth, and thickener in a bowl until smooth. I set it aside so it’s ready when I need it.
In a large skillet, I heat sesame oil over medium-high heat and cook the ground beef until browned, breaking it up with a spatula as it cooks.
Once the beef is cooked, I push it to one side of the skillet and add the garlic and ginger. I sauté them for about a minute until fragrant.
I add the chopped cabbage to the skillet, mixing it in with the beef and aromatics. I sprinkle on the red pepper flakes if I’m in the mood for a little kick, and let everything cook for about 5 minutes, until the cabbage starts to soften.
I pour in the sauce and stir everything together. I let it simmer for 3–5 minutes until the sauce thickens and clings to the meat and cabbage.
I turn off the heat and finish with a generous sprinkle of green onions and sesame seeds.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I swap the ground beef for ground turkey or chicken to lighten it up. I’ve also added shredded carrots, mushrooms, or bell peppers for extra color and texture. For a completely gluten-free version, I use coconut aminos instead of soy sauce and a compliant hoisin substitute or skip it altogether.

Storage/Reheating

This dish stores really well in the fridge for up to 4 days in an airtight container. I reheat it in a skillet over medium heat, adding a splash of broth if needed to loosen the sauce. It also reheats fine in the microwave for a quick lunch.

FAQs

Can I use pre-shredded cabbage?

Yes, I often use a bag of coleslaw mix when I’m short on time—it works perfectly and saves a few extra minutes.

Is this recipe spicy?

Not unless I add the red pepper flakes. I like to adjust the heat depending on who’s eating, so I keep it mild and add spice later if needed.

Can I freeze this dish?

Yes, it freezes well. I let it cool completely and store it in freezer-safe containers. It reheats best on the stovetop.

What can I serve with this to make it a full meal?

I usually serve it over cauliflower rice or alongside steamed veggies like broccoli. It’s also great with a side of kimchi or a fried egg on top.

Is it really low in carbs?

Yes, especially if I use a low-carb sweetener and hoisin substitute. Cabbage and ground beef are naturally low-carb, and the sauce ingredients can be easily adjusted to fit keto or low-carb diets.

Conclusion

Low-Carb Mongolian Ground Beef and Cabbage is the kind of meal I love having in my back pocket. It’s bold, satisfying, and ready in just 20 minutes—perfect for busy nights when I still want something homemade and flavorful. It’s comfort food with a healthy twist, and I find myself making it again and again.