Low-Carb Mongolian Ground Beef and Cabbage
A delightful and satisfying low-carb dish featuring ground beef and fresh vegetables, perfect for weeknight dinners.
Servings: 4 servings
Calories: 375kcal
Ingredients
Main Ingredients
- 1 pound ground beef Choose a lean option for a healthier meal.
- 3 cups shredded cabbage Adds a crunchy texture and vibrant color.
- 2 cloves garlic, finely minced Adds aromatic fragrance and depth.
- 1 inch fresh ginger, grated Imparts a zesty bite.
- 1/4 cup soy sauce or coconut aminos Umami backbone of the dish.
- 1 tablespoon sesame oil Adds a nutty flavor.
- 1 tablespoon rice vinegar Balances the dish.
- 1 teaspoon chili flakes (optional) Adds heat for those who like spice.
- 1 tablespoon brown sugar substitute Like erythritol or monk fruit.
Garnishes
- 2 green onions chopped Adds freshness and color.
- 1 tablespoon sesame seeds Provides a delightful crunch.
Instructions
Preparation
- Heat the sesame oil in a large skillet over medium-high heat, then add minced garlic and grated ginger, stirring for about 1 minute until aromatic.
Cooking
- Add ground beef to the skillet, breaking it up with a spatula. Cook until fully browned, about 5-7 minutes.
- Stir in soy sauce, rice vinegar, brown sugar substitute, and chili flakes, mixing thoroughly to coat the beef.
- Add shredded cabbage and cook for another 5 minutes, stirring occasionally to allow the cabbage to soften while retaining some crunch.
Final Touches
- Remove from heat and top with chopped green onions and sesame seeds. Serve hot.
Notes
For a more robust flavor, brown the beef slightly more than just cooked through. You can also add low-carb vegetables like bell peppers or zucchini for variety. Squeeze fresh lime juice on top for extra flavor.