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.
Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Low-Carb Mongolian Ground Beef and Cabbage is a fast, flavorful stir-fry that delivers all the savory sweetness of classic Mongolian beef in a low-carb, keto-friendly format. Ready in just 20 minutes, it’s perfect for weeknight dinners, meal prep, or a satisfying, guilt-free comfort food fix.
Ingredients
- 1 lb ground beef
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 cups chopped cabbage
- ¼ 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)
- ¼ cup beef broth
- 1 tsp cornstarch or ¼ teaspoon xanthan gum (for thickening)
- ½ tsp red pepper flakes (optional)
- 2 green onions, chopped
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, sweetener, beef broth, and thickener. Set aside.
- Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Push beef to one side of the skillet. Add garlic and ginger to the pan, sauté for 1 minute until fragrant.
- Add chopped cabbage to the skillet, mix everything together, and sprinkle with red pepper flakes if using. Cook for 5 minutes, until cabbage is slightly tender.
- Pour in the sauce and stir to coat. Simmer for 3–5 minutes, until the sauce thickens and clings to the meat and cabbage.
- Remove from heat and garnish with green onions and sesame seeds. Serve hot.
Notes
- Ground turkey or chicken can replace beef for a leaner version.
- Add mushrooms, carrots, or bell peppers for extra veggies.
- Use coconut aminos and compliant hoisin for a fully gluten-free dish.
- Perfect served over cauliflower rice or topped with a fried egg.
- Great for meal prep and freezer-friendly.
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