Low-Carb Mongolian Ground Beef and Cabbage in 30 Minutes

Enjoy a quick and healthy Low-Carb Mongolian Ground Beef and Cabbage dish, packed with flavor and nutritious ingredients, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

1 pound Ground Beef Opt for 85% or 90% lean to minimize grease.

For the Vegetable Base

4 cups Shredded Green Cabbage Adds volume and crunch; a great source of fiber.

For the Sauce

1/4 cup Soy Sauce or Tamari Tamari is a gluten-free option.
2 tablespoons Brown Erythritol or Monk Fruit Sweetener Use brown sugar if not following low-carb.
1 tablespoon Sesame Oil Imparts a rich, nutty flavor.

For the Aromatics

3 cloves Minced Garlic Add aromatic depth.
1 tablespoon Grated Fresh Ginger Provides spicy warmth.

For the Heat (Optional)

1 teaspoon Red Pepper Flakes Adjust the quantity to taste.

For Garnish

2 tablespoons Green Onions Offers freshness with a mild onion flavor.

Equipment

Large skillet

Method

Step-by-Step Instructions

In a large skillet, heat over medium heat for about 2-3 minutes. Add the ground beef, breaking it apart as it browns over 5-7 minutes.
Add minced garlic and grated fresh ginger to the skillet with the cooked beef. Sauté for 1-2 minutes until fragrant.
In a separate bowl, whisk together soy sauce, brown erythritol, and sesame oil. Optionally add red pepper flakes. Pour sauce over the beef and aromatics.
Add shredded cabbage to the skillet, stir-fry for 5-7 minutes until tender yet slightly crunchy.
Remove from heat and garnish with freshly sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in suitable containers for up to 2 months. Reheat in a skillet over low heat.

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