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Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal Recipe

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4.2 from 73 reviews

A quick and flavorful low-carb Mongolian dish featuring ground beef and cabbage cooked in a savory soy-hoisin sauce. Ready in just 20 minutes, this meal is perfect for a healthy weeknight dinner packed with bold Asian-inspired flavors without the carbs.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Meat and Vegetables

  • 1 lb Ground Beef
  • ½ Head Cabbage (fresh large head), chopped
  • ⅓ Cup Green Onions, diced

Flavor Bases

  • 8 Cloves Garlic, minced
  • 1 Tbsp Ginger, minced
  • ½ Tsp Red Pepper Flakes
  • 1 Tbsp Sesame Oil

Sauces and Sweeteners

  • 2 Tbsp Brown Sugar Swerve
  • ½ Cup Soy Sauce, low-sodium
  • ¼ Cup Hoisin Sauce
  • 1 Cup Beef Broth

Thickening Agent

  • 3 Tsp Cornstarch

Optional Garnish

  • 1 Tbsp Sesame Seeds (optional)

Instructions

  1. Prep the Cabbage: Chop half a head of fresh cabbage into bite-sized pieces and set aside to use later in the dish.
  2. Brown the Ground Beef: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat if necessary to keep the dish lean.
  3. Sauté Garlic and Ginger: Push the browned beef to one side of the skillet. Add 8 minced garlic cloves and 1 tablespoon minced ginger to the cleared space. Stir constantly for 1-2 minutes until fragrant, allowing these aromatic flavors to infuse the oil.
  4. Cook the Cabbage: Add the chopped cabbage to the skillet, combining it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes over the mixture. Cook for about 5 minutes, stirring occasionally, until the cabbage softens but still retains a slight crunch.
  5. Make the Sauce: In a medium bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup hoisin sauce, and 2 tablespoons brown sugar Swerve until smooth. In a separate small bowl, dissolve 3 teaspoons of cornstarch in 1 cup of beef broth to create a slurry. Add this slurry to the soy and hoisin mixture and stir well to combine.
  6. Combine and Thicken: Pour the sauce mixture over the beef and cabbage in the skillet. Stir thoroughly to coat everything evenly. Continue cooking for 2-3 minutes, stirring occasionally, until the sauce thickens to a glossy consistency that clings to the ingredients.
  7. Finish with Green Onions: Stir in ⅓ cup of diced green onions and cook for an additional 1 minute to meld the flavors and add freshness.
  8. Serve: Optionally, sprinkle 1 tablespoon of sesame seeds on top for added texture and nutty flavor. Serve the dish hot as a standalone low-carb meal or over cauliflower rice for an extra satisfying option. Adjust seasoning to taste.

Notes

  • Brown Sugar Swerve is a sugar-free sweetener that keeps this dish low-carb; regular brown sugar can be substituted but will add carbs.
  • Be sure to use low-sodium soy sauce to control the saltiness of the dish.
  • Drain excess fat from the beef to keep the dish lean and focused on the meat and vegetables.
  • Feel free to add other low-carb veggies such as bell peppers or mushrooms for variation.
  • Sesame seeds are optional but add a nice flavor and crunch if you have them on hand.
  • Author: Adeline
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Carb

Find it online: https://flavorhug.com/low-carb-mongolian-ground-beef-and-cabbage-20-minute-meal-recipe/