Low Carb Mongolian Ground Beef (Printable version)
Savory ground beef and tender cabbage stir-fried in classic Mongolian flavors—ready in 25 minutes for an easy weeknight meal.
# List of ingredients:
→ Beef & Vegetables
01 - 1 pound lean ground beef
02 - 1 small head green cabbage (about 1.5 pounds), cored and thinly sliced
03 - 1 medium onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish
→ Sauce
07 - 3 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon brown erythritol or preferred low-carb sweetener
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/4 cup water
→ Oil & Seasoning
13 - 2 tablespoons avocado oil or neutral oil
14 - Salt and black pepper, to taste
# Directions:
01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes if using, and water in a small bowl. Set aside until ready to use.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
03 - Push cooked beef to one side of the pan. Add remaining oil, then stir in onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add cabbage to the skillet and combine all ingredients. Cook for 4 to 5 minutes, stirring occasionally, until cabbage is tender yet still vibrant and crisp.
05 - Pour prepared sauce over the beef and cabbage mixture. Toss thoroughly to coat and cook for an additional 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly.
06 - Season with salt and pepper to taste. Serve immediately, garnished with sliced green onions.
# Expert Advice:
01 -
- Ready in 25 minutes with ingredients you probably have in your fridge right now
- That perfect balance of sweet and salty that makes low-carb eating feel anything but deprived
02 -
- Draining excess fat from the beef prevents the final dish from feeling greasy
- The cabbage should still have a little bite to it, do not let it turn mushy
03 -
- A hot wok or skillet is essential for getting that slight sear on the beef
- Coconut aminos work perfectly as a soy-free alternative with a slightly sweeter profile