Low Carb Mongolian Ground Beef Cabbage Recipe
Low Carb Mongolian Ground Beef Cabbage is a delicious and satisfying dish that brings together savory flavors and nutritious ingredients. This recipe combines lean ground beef with crisp cabbage, creating a quick and easy meal that’s perfect for a weeknight dinner or meal prep. Its low-carb nature makes it appealing for those watching their carbohydrate intake while still craving flavorful food.
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This Low Carb Mongolian Ground Beef Cabbage Recipe is not just healthy but also incredibly satisfying. The combination of ground beef and cabbage provides a hearty base packed with protein, fiber, and essential nutrients. You’ll appreciate how quickly it comes together, making it a go-to for busy nights. Plus, the blend of seasonings, including ginger and garlic, elevates the dish, ensuring that every bite bursts with flavor.
How to Make Low Carb Mongolian Ground Beef Cabbage
Ingredients:
- 1 pound lean ground beef
- 1 tablespoon avocado oil (or other high smoke point oil)
- 1/2 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce (or low-sodium tamari/coconut aminos)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 3 cups green cabbage, shredded
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Step-by-Step Instructions:
- Prepare Ingredients: Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions. In a small bowl, whisk together the soy sauce (or tamari/coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Set the sauce aside.
- Brown the Ground Beef: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the lean ground beef to the hot pan. Break it up with a wooden spoon and cook until thoroughly browned and no pink remains, about 6-8 minutes. If there’s excessive rendered fat, carefully drain it off, leaving a small amount in the pan for flavor.
- Sauté Aromatics: Add the finely diced onion to the pan with the browned beef. Sauté for 2-3 minutes until the onion begins to soften and become translucent. Then, add the minced garlic and ground ginger, stirring for about 30-60 seconds until fragrant. Be careful not to burn the garlic. Stir the aromatics thoroughly into the ground beef.
- Add Sauce and Simmer: Pour the prepared sauce mixture directly over the beef and aromatics in the pan. Stir everything together well. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and deepen slightly.
- Sauté the Cabbage: While the beef mixture is simmering, or in a separate large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the shredded green cabbage to the hot pan. Season lightly with salt and freshly ground black pepper. Sauté, tossing frequently, for 5-8 minutes or until the cabbage is tender-crisp, still retaining a slight bite.
- Combine and Serve: Once the cabbage reaches your desired tenderness, add the ground beef mixture back into the pan with the cabbage. Toss everything gently but thoroughly to combine, ensuring the cabbage is coated in the delicious sauce. Serve immediately, garnished generously with thinly sliced green onions and toasted sesame seeds.
How to Serve Low Carb Mongolian Ground Beef Cabbage
This Low Carb Mongolian Ground Beef Cabbage is perfect on its own, but you can also serve it with a side of cauliflower rice or a crisp green salad for added freshness. The vibrant colors and enticing aroma make it a delightful centerpiece for any meal. Make sure to garnish with green onions and sesame seeds for an extra pop of flavor and visual appeal.
How to Store Low Carb Mongolian Ground Beef Cabbage
If you have leftovers, store the Mongolian ground beef cabbage in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. To reheat, simply microwave in 30-second intervals until warmed through, or heat in a skillet over medium heat.
Tips to Make Low Carb Mongolian Ground Beef Cabbage Perfect
- Use Fresh Ingredients: Fresh garlic and ginger offer a more vibrant flavor than dried, so opt for fresh when possible.
- Don’t Overcook Cabbage: Keep the cabbage tender and slightly crisp for the best texture.
- Adjust Seasoning: Feel free to modify the soy sauce or seasoning to tailor the dish to your taste preferences.
Flavor Variations
- Add Veggies: Incorporate bell peppers, carrots, or snap peas for more color and nutrition.
- Spice it Up: Increase the red pepper flakes for a spicier kick or add Sriracha to the mix if you enjoy heat.
- Different Proteins: Substitute ground turkey or chicken for the beef for a lighter option.
Pro Tips for Success
- Meal Prep: Prepare the sauce in advance and keep it in the fridge to save time during the week.
- Batch Cooking: Make a larger batch and freeze portions for easy dinners later on.
FAQs About Low Carb Mongolian Ground Beef Cabbage
Can I use frozen cabbage for this recipe?
While fresh cabbage is recommended for optimal texture, you can use frozen cabbage in a pinch. Just make sure to thaw and drain it before cooking to prevent the dish from becoming too watery.
What if I don’t like ground beef?
You can easily swap ground beef for any other ground meat like turkey or chicken. Adjust cooking times as necessary depending on the fat content of the meat.
How can I make this recipe gluten-free?
To make this Low Carb Mongolian Ground Beef Cabbage gluten-free, use tamari or coconut aminos instead of regular soy sauce. Both provide a similar flavor without gluten.
Final Thoughts
This Low Carb Mongolian Ground Beef Cabbage Recipe is a flavorful and satisfying dish that fits perfectly into any low-carb lifestyle. With its simple preparation and rich flavors, it’s sure to become a household favorite. Get ready to enjoy a meal that’s not only healthy but also delightful and quick to make!
Low Carb Mongolian Ground Beef Cabbage
Ingredients
Method
- Mince the garlic, finely dice the onion, measure out the ground ginger, shred the green cabbage, and thinly slice the green onions.
- In a small bowl, whisk together the soy sauce (or tamari/coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Set the sauce aside.
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
- Add the lean ground beef to the hot pan. Break it up with a wooden spoon and cook until thoroughly browned and no pink remains, about 6-8 minutes.
- If there’s excessive rendered fat, carefully drain it off, leaving a small amount in the pan for flavor.
- Add the finely diced onion to the pan with the browned beef. Sauté for 2-3 minutes until the onion begins to soften and become translucent.
- Then, add the minced garlic and ground ginger, stirring for about 30-60 seconds until fragrant.
- Be careful not to burn the garlic. Stir the aromatics thoroughly into the ground beef.
- Pour the prepared sauce mixture directly over the beef and aromatics in the pan. Stir everything together well.
- Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and deepen slightly.
- While the beef mixture is simmering, in a separate large skillet, heat 1 tablespoon of avocado oil over medium-high heat.
- Add the shredded green cabbage to the hot pan. Season lightly with salt and freshly ground black pepper.
- Sauté, tossing frequently, for 5-8 minutes or until the cabbage is tender-crisp, still retaining a slight bite.
- Once the cabbage reaches your desired tenderness, add the ground beef mixture back into the pan with the cabbage.
- Toss everything gently but thoroughly to combine, ensuring the cabbage is coated in the delicious sauce.
- Serve immediately, garnished generously with thinly sliced green onions and toasted sesame seeds.