Low Carb Mongolian Ground Beef (Printable)

Savory ground beef and cabbage stir-fry with classic Asian flavors, ready in 25 minutes for easy weeknight dinners.

# What You Need:

→ Beef & Vegetables

01 - 1 pound lean ground beef
02 - 1 small head green cabbage (about 1.5 pounds), cored and thinly sliced
03 - 1 medium onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon brown erythritol or preferred low-carb sweetener
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/4 cup water

→ Oil & Seasoning

13 - 2 tablespoons avocado oil or neutral oil
14 - Salt and black pepper to taste

# How to Make It:

01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes if using, and water in a small bowl. Set aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 minutes. Drain excess fat if needed.
03 - Push beef to one side of the pan. Add remaining oil, then add onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add cabbage to the skillet. Stir everything together and cook for 4 to 5 minutes, stirring occasionally, until cabbage is just tender but still vibrant.
05 - Pour in the prepared sauce. Toss well to combine and cook for another 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly.
06 - Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like it simmered all day
  • The cabbage soaks up all that Mongolian sauce and becomes absolutely addictive
  • Its one of those rare low carb meals that actually leaves you feeling completely satisfied
02 -
  • Dont skip the step of slicing your own cabbage, pre cut bags just do not have the right texture for this dish
  • Have your sauce mixed before you start cooking, everything moves fast once you hit the stove
  • The cabbage continues to release liquid as it sits, so do not worry if it looks a little dry at first
03 -
  • Use a wok if you have one, the high curved sides make tossing everything together so much easier
  • Let the pan get properly hot before adding the beef, that nice sear adds depth to the final dish

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