There’s something deeply satisfying about a quick skillet dinner that feels indulgent but still fits your health goals. This Low-Carb Mongolian Ground Beef and Cabbage Recipe hits that sweet spot rich, savory, and just a little sweet, without loading up on carbs. I first made this on a busy Tuesday night when I had half a cabbage and some ground beef staring at me from the fridge. By the time the sauce bubbled and coated every bite, I knew it was going into my rotation of “Keto Recipes Dinner” favorites.
The smell alone that garlicky, gingery aroma with a touch of soy instantly makes the kitchen feel cozy. The sauce clings perfectly to the beef while the cabbage softens but keeps a little bite. It’s kind of like your favorite takeout Mongolian beef, but quicker, lighter, and much easier to clean up after. Perfect for keto meal plans, low carb dinners, or anyone craving a comforting “Recette Santé.”
Ingredients for Low-Carb Mongolian Ground Beef and Cabbage
- 1 lb ground beef (85% lean works beautifully)
- 1 tablespoon olive oil
- 4 cups shredded green cabbage
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (or coconut aminos for keto)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown erythritol or keto sweetener
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
How to Make This Low Carb Beef Dinner
Start by browning the ground beef in a large skillet over medium-high heat. As it cooks, use a wooden spoon to break up the meat into small, even bits. Once the beef loses its pink color, tilt the pan slightly and spoon out any extra fat you want the sauce to cling, not swim. Add olive oil if needed, then toss in fresh garlic and ginger. The sizzle and aroma you get here are half the joy of this recipe.
Stir in the soy sauce, sesame oil, rice vinegar, and sweetener. Let everything simmer together until the liquid thickens just enough to glaze the beef. At this point, sprinkle in the shredded cabbage. Stir and toss until it softens and turns lightly golden at the edges. The contrast of tender beef and sweet-savory cabbage is what makes this one of my go-to “Ground Beef Recipes” for weeknights.
Finally, taste and adjust with salt, pepper, or a splash more soy sauce. Scatter green onions and sesame seeds over the top before serving. It’s perfect on its own or spooned over cauliflower rice if you want something more filling but still keto-friendly. The glossy sauce and fragrant layering make this a total comfort meal without derailment.
Pro Tips for Perfect Results
- Use freshly shredded cabbage for the best crunch; prepackaged slaw mix can turn soggy fast.
- Don’t skip toasting the sesame oil at the end it deepens the flavor beautifully.
- Ground turkey or pork also works if you want to change things up.
Recipe Variations
- Spicy twist: Add gochujang or sriracha for heat.
- Veggie boost: Throw in shredded carrots, mushrooms, or chopped bell peppers.
- Asian fusion style: Add a splash of lime and fresh cilantro for a brighter touch.
Troubleshooting Tips
- If your sauce is too watery, simmer a few minutes longer to reduce it.
- Overcooked cabbage can lose its structure stir just until soft and translucent.
- Too salty? Add a few extra cabbage shreds or a drizzle of rice vinegar to balance.
Ingredient Substitutions
- Soy sauce → coconut aminos or tamari (for gluten-free).
- Beef → ground chicken or pork for lighter taste.
- Keto sweetener → regular brown sugar if not keto-specific.
- Sesame oil → avocado oil for nut-free options.
Storage and Serving Suggestions
This dish stores surprisingly well. Once cooled, refrigerate in an airtight container for up to four days. Reheat gently over medium heat or microwave in short bursts to avoid over-softening the cabbage. It also freezes decently — just skip garnishes until serving. Pair it with cauliflower rice, or wrap the mixture in lettuce cups for a fun “Low Carb Dinner” style meal. It’s one of those “Beef Dishes” that taste even better the next day.
FAQs about This Low-Carb Mongolian Ground Beef and Cabbage Recipe
- Can I make this recipe ahead? Yes, it reheats beautifully for meal prep.
- Is this dish keto-friendly? Absolutely it’s high in protein, low in carbs, and sugar-free.
- Can I use red cabbage? Sure! It adds stunning color but cooks softer.
- What can I serve it with? Cauliflower rice, shirataki noodles, or sauteed greens.
- Can kids eat this? Yes, just reduce the spice level a bit.
- Can it be dairy-free? It’s naturally dairy-free as written.
- Is it freezer-friendly? Yes, though cabbage texture softens slightly after thawing.
Low-Carb Mongolian Ground Beef and Cabbage Recipe
Equipment
- Large skillet
- Wooden spoon
- Measuring spoons
Ingredients
- 1 lb ground beef 85% lean or higher
- 1 tbsp olive oil
- 4 cups shredded green cabbage
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp keto sweetener (brown erythritol)
- 0.5 tsp crushed red pepper flakes optional
- Salt and pepper to taste
- Green onions & sesame seeds for garnish
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
- Add garlic and ginger; sauté until fragrant.
- Pour in soy sauce, rice vinegar, sesame oil, and sweetener. Stir until the sauce thickens slightly.
- Add the shredded cabbage and toss until softened and well coated.
- Season with salt, pepper, and red pepper flakes to taste.
- Garnish with green onions and sesame seeds before serving warm.
Notes
- Serve with cauliflower rice for a keto-friendly meal.
- Store leftovers in a sealed container up to 4 days.
- Adjust spice with chili flakes to your liking.
