Low-Carb Mongolian Ground Beef and Cabbage
A comforting, low-carb dish combining savory ground beef and crunchy cabbage, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb Ground Beef Tender and juicy; substitute with ground turkey for a lighter option.
- 1 small head Cabbage, shredded Adds crunch and fiber; bok choy or kale can be used as alternatives.
- 1/4 cup Soy Sauce Provides umami depth; coconut aminos can be used for a healthier alternative.
- 3 cloves Garlic, minced Fresh is best; garlic powder can be used in a pinch.
- 1 tbsp Ginger, freshly grated Powdered ginger is another option.
- Green Onions, for garnish Feel free to substitute with chives.
- 1 tsp Sesame Oil Olive oil can be used in a bind.
Instructions
Cooking
- Heat a large skillet over medium-high heat. Add the ground beef, cooking until browned and thoroughly cooked (about 5-7 minutes). Break it up as it cooks.
- Add garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
- Stir in the shredded cabbage, mixing well with the beef and cooking for an additional 5 minutes until tender.
- Pour in the soy sauce and drizzle the sesame oil over the mixture, combining everything well. Let it cook for another 2-3 minutes.
- Taste and adjust seasonings if necessary. Remove from heat and garnish with fresh green onions.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. It freezes beautifully. Use a high-quality ground beef for richer flavor, and don’t skip on garlic and ginger.