This Low Carb Mongolian Ground Beef Cabbage is a fast, savory skillet meal full of bold soy-sesame flavor and tender cabbage. It cooks in about 25 minutes, so it’s great for busy weeknights. The beef brings rich, meaty depth while the cabbage softens and soaks up the sauce. If you like simple one-pan dinners, this recipe pairs well with other ground-beef-and-cabbage variations like the healthy ground beef and cabbage skillet for more ideas.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 375 kcal
- Protein: 23 g
- Carbohydrates: 6 g
- Fat: 29 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 500 mg
Why Make This Low Carb Mongolian Ground Beef Cabbage
This recipe is quick and filling. It keeps carbs low by using cabbage instead of noodles or rice. The sesame oil and soy sauce give a nutty, savory aroma. Ground beef gives you satisfying richness and protein. The dish is flexible, family-friendly, and perfect for meal prep. It also reheats well and keeps its texture without getting soggy.
How to Make Low Carb Mongolian Ground Beef Cabbage
You’ll brown the beef, flavor it with garlic and ginger, then toss in shredded cabbage and soy sauce. The cabbage softens in minutes and soaks up the savory sauce. Work on medium heat so the beef browns and the cabbage cooks tender but still slightly crisp.
Ingredients:
- 1 pound ground beef
- 4 cups cabbage, shredded
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- Green onions, chopped (for garnishing)
Directions:
Step 1: Preparation
Heat 2 tablespoons sesame oil in a large skillet over medium heat. Have the cabbage shredded, garlic and ginger minced, and green onions chopped and ready.
Step 2: Mixing
Add 1 pound ground beef to the hot skillet. Break it up with a spatula so it cooks evenly. Stir and mix until it is fully browned.
Step 3: Cooking
Stir in 1 teaspoon minced garlic and 1 teaspoon minced ginger. Cook for another minute until fragrant. Add 4 cups shredded cabbage and 2 tablespoons soy sauce. Stir to combine and cook, stirring occasionally, until cabbage is tender, about 5–7 minutes.
Step 4: Finishing
Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.
How to Serve Low Carb Mongolian Ground Beef Cabbage
Serve it straight from the skillet for a rustic meal. Top with extra green onions or a sprinkle of sesame seeds. For variety, place it over cauliflower rice, steamed broccoli, or a bed of mixed greens. It also pairs well with keto pickles or a light cucumber salad to add brightness.
How to Store Low Carb Mongolian Ground Beef Cabbage
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium-low heat until heated through, or microwave in 30-second intervals, stirring between each interval to keep the cabbage from steaming too much.
Expert Tips for Perfect Low Carb Mongolian Ground Beef Cabbage
- Use medium-high heat to brown the beef well for added flavor. Don’t overcrowd the pan.
- Drain excess fat if using fattier beef, or use lean ground beef for lower fat.
- Shred the cabbage thin so it softens quickly and mixes evenly with the beef.
- Taste before adding extra salt—soy sauce is salty already.
- For more body, add a splash of beef broth if the pan looks dry while cooking.
- To keep it low-carb and tender, avoid overcooking the cabbage; stop when it’s just tender.
Delicious Variations
- Spicy Mongolian: Add 1 teaspoon chili garlic sauce or a pinch of red pepper flakes while cooking.
- Soy-free: Use 2 tablespoons coconut aminos instead of soy sauce for a milder, gluten-free option.
- Lighter protein: Substitute ground turkey or chicken for lower fat content.
- Veggie boost: Stir in sliced bell pepper or mushrooms with the cabbage for more texture.
- Sweet-savory: Add a sugar-free sweetener (erythritol or monk fruit) if you want a touch of sweetness like traditional Mongolian dishes.
Frequently Asked Questions
Q: Can I use lean ground beef instead of regular ground beef?
A: Yes. Lean ground beef reduces fat and calories. The dish may produce less pan juices, so watch the moisture and add a splash of broth if needed.
Q: Is this recipe gluten-free?
A: Not as written—regular soy sauce contains gluten. Use tamari or coconut aminos to make it gluten-free.
Q: Can I add other vegetables?
A: Absolutely. Thinly sliced bell peppers, mushrooms, or zucchini work well. Add firmer veggies earlier and delicate ones later to avoid overcooking.
Q: How can I make this more kid-friendly?
A: Reduce or omit the ginger and garlic if children prefer milder flavors. Cut cabbage into finer shreds and serve over cauliflower rice or mashed cauliflower.
Q: Will the cabbage get soggy if I store leftovers?
A: It can soften more after refrigeration. To help preserve texture, slightly undercook the cabbage initially and reheat briefly. Reheating in a skillet helps restore some crispness better than microwaving.
Q: Can I double the recipe?
A: Yes. Use a larger skillet or cook in batches to allow even browning and proper cabbage wilting.
Conclusion
This Low Carb Mongolian Ground Beef Cabbage is quick, flavorful, and easy to adapt. It delivers a savory sesame-soy aroma, a tender-meets-slightly-crisp cabbage texture, and satisfying beefy richness—perfect for low-carb dinners or meal prep. For another take on this idea with step-by-step photos and variations, see Keto Mongolian Ground Beef and Cabbage – Easy To Make. Give it a try tonight—simple ingredients, big flavor, minimal fuss.
Print
Low Carb Mongolian Ground Beef Cabbage
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A fast, savory skillet meal with bold soy-sesame flavor and tender cabbage, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 4 cups cabbage, shredded
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- Green onions, chopped (for garnishing)
Instructions
- Heat 2 tablespoons sesame oil in a large skillet over medium heat. Prepare the cabbage, garlic, ginger, and green onions.
- Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned.
- Stir in minced garlic and ginger, cooking for another minute until fragrant. Add shredded cabbage and soy sauce, stirring to combine, and cook for 5–7 minutes until cabbage is tender.
- Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.
Notes
Serve it straight from the skillet for a rustic feel. Pair it with cauliflower rice or steamed broccoli for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
