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
- 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)
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.
