A Cozy Low Carb Mongolian Ground Beef Cabbage Recipe That Keeps It Light

I remember the first time I tried making this Low Carb Mongolian Ground Beef Cabbage Recipe, the kitchen smelled like garlic, ginger, and sizzling beef—it was impossible not to get excited. The cabbage softened perfectly while still keeping a slight crunch, and the sauce coated every bite with savory goodness.

I love how simple it is to make, yet it tastes like a dish you’d order at a restaurant. This recipe has quickly become one of my favorite weeknight dinners, especially when I want something low-carb but filling.

If you enjoy bold flavors and easy cooking, this dish will soon be a staple in your kitchen too. You can also enjoy similar sweet treats like Valentines Day Caramel Pretzel Bites for dessert after a hearty meal.

Ingredients

Here’s everything you’ll need to create this flavorful low-carb meal:

• 1 lb ground beef (80/20 for rich flavor; too lean can be dry)
• 1 small head of cabbage, chopped (fresh and crisp works best; avoid pre-shredded bags)
• 3 cloves garlic, minced (freshly minced gives a sharper, more aromatic flavor)
• 1 inch ginger, minced (grate by hand for best fragrance)
• 3 green onions, chopped (adds freshness and a mild bite at the end)
• 2 tablespoons soy sauce (low-sodium or tamari for stricter low-carb plans)
• 1 teaspoon sesame oil (add at the end to preserve its nutty aroma)
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Note: several servings can be made by doubling the ingredients for family meals or meal prep.

Variations

• For a dairy-free version, this recipe already works as-is.
• Swap soy sauce with coconut aminos for a slightly sweeter, gluten-free option.
• Add a splash of rice vinegar or lime juice for a tangy twist.
• Include sliced bell peppers or mushrooms for extra veggies and texture. You can also enjoy similar drinks like a Cupids Potion Float Recipe alongside your meal.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15–20 minutes
• Total Time: 25–30 minutes

Equipment You Need

• Large skillet: for browning the beef and cooking the cabbage evenly
• Knife and cutting board: to chop vegetables and mince aromatics
• Wooden spoon or spatula: for stirring and preventing sticking
• Measuring spoons: to keep soy sauce and sesame oil precise

How to Make Low Carb Mongolian Ground Beef Cabbage Recipe

Step 1: Sauté Aromatics

Heat sesame oil in a large skillet over medium-high heat until shimmering. Add minced garlic and ginger, cooking for about a minute until fragrant. Stir constantly so they don’t burn and become bitter.

Step 2: Brown the Beef

Add ground beef to the skillet, breaking it up as it cooks. Let it sit briefly before stirring to allow browning. The browned bits give a rich, deep flavor to the dish.

Step 3: Season the Meat

Mix in salt, pepper, and soy sauce, coating the beef evenly. Taste and adjust seasoning. The soy sauce brings a gentle saltiness without overpowering the dish.

Step 4: Cook the Cabbage

Add the chopped cabbage and stir frequently until tender but still slightly crisp, about 5–7 minutes. The cabbage will soak up flavors while retaining a light crunch.

Step 5: Finish and Serve

Top with chopped green onions and optional red pepper flakes. Serve hot for best flavor, enjoying the mix of warm beef and fresh aromatic garnish.

Additional Tips for Making this Recipe Better

• I like to prep the cabbage the night before; it makes cooking faster and easier.
• I often let the beef brown undisturbed for a minute to develop more caramelization.
• Adding a touch of sesame oil at the end keeps its nutty aroma strong.
• For extra flavor, I sometimes stir in a splash of Worcestershire sauce.

How to Serve Low Carb Mongolian Ground Beef Cabbage

I enjoy plating this dish in a shallow bowl with a sprinkle of green onions on top for a pop of color. It pairs beautifully with steamed broccoli or roasted carrots for a low-carb side. A side of pickled radishes or a simple cucumber salad adds freshness and balances the savory flavors.

Nutritional Information

Here’s a quick look at what each serving provides:

• Calories: ~320 per serving
• Protein: 22g
• Carbohydrates: 8g
• Fat: 22g

Make Ahead and Storage

Storing: Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop to avoid overcooking the cabbage.

Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Use a skillet over medium heat to retain texture, or microwave gently, stirring occasionally.

Why You’ll Love This Recipe

If you’re looking for a simple, tasty, and versatile dish, here’s why this recipe stands out:

• Quick and easy: comes together in about 30 minutes for busy weeknights.
• Low-carb friendly: perfect for keto or other low-carb meal plans.
• Flavorful and comforting: garlic, ginger, and soy sauce create rich, savory layers.
• Customizable: easily add vegetables, spice, or sauces to suit your taste.
• Family-approved: satisfying enough to serve at dinner without fuss

Ben Carraoli

Low Carb Mongolian Ground Beef Cabbage Recipe

I remember the first time I tried making this Low Carb Mongolian Ground Beef Cabbage, the kitchen smelled like garlic, ginger, and sizzling beef—it was impossible not to get excited. The cabbage softened perfectly while still keeping a slight crunch, and the sauce coated every bite with savory goodness

Print Recipe Pin Recipe

Total Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef 80/20 for rich flavor; too lean can be dry
• 1 small head of cabbage chopped (fresh and crisp works best; avoid pre-shredded bags)
• 3 cloves garlic minced (freshly minced gives a sharper, more aromatic flavor)
• 1 inch ginger minced (grate by hand for best fragrance)
• 3 green onions chopped (adds freshness and a mild bite at the end)
• 2 tablespoons soy sauce low-sodium or tamari for stricter low-carb plans
• 1 teaspoon sesame oil add at the end to preserve its nutty aroma
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Method

 

1. Heat sesame oil in a large skillet over medium-high heat until shimmering. Add minced garlic and ginger, cooking for about a minute until fragrant. Stir constantly so they don’t burn and become bitter.
2. Add ground beef to the skillet, breaking it up as it cooks. Let it sit briefly before stirring to allow browning. The browned bits give a rich, deep flavor to the dish.
3. Mix in salt, pepper, and soy sauce, coating the beef evenly. Taste and adjust seasoning. The soy sauce brings a gentle saltiness without overpowering the dish.
4. Add the chopped cabbage and stir frequently until tender but still slightly crisp, about 5–7 minutes. The cabbage will soak up flavors while retaining a light crunch.
5. Top with chopped green onions and optional red pepper flakes. Serve hot for best flavor, enjoying the mix of warm beef and fresh aromatic garnish.

Notes

• I like to prep the cabbage the night before; it makes cooking faster and easier.
• I often let the beef brown undisturbed for a minute to develop more caramelization.
• Adding a touch of sesame oil at the end keeps its nutty aroma strong.
• For extra flavor, I sometimes stir in a splash of Worcestershire sauce.