Low Carb Mongolian Ground Beef (Printable Version)
Savory seasoned beef with tender cabbage in classic Asian flavors
# What You Need:
→ Beef & Vegetables
01 - 1 lb lean ground beef
02 - 1 small head green cabbage (about 1.5 lbs), 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 tbsp soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp brown erythritol or your preferred low-carb sweetener
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1/4 cup water
→ Oil & Seasoning
13 - 2 tbsp avocado oil or neutral oil
14 - Salt and black pepper, to taste
# Directions:
01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes (if using), and water. 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 (about 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 4–5 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 2–3 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 Advice:
01 -
- The sauce creates this gorgeous sticky coating that makes every bite feel decadent despite being so low-carb friendly
- Everything happens in one pan in about twenty minutes, which means less cleanup and more time on the couch
02 -
- Do not crowd your pan, because if the cabbage is piled too high it will steam instead of stir-fry and you lose that slightly crispy texture
- The sauce will look thin at first, but give it those final 2 to 3 minutes to reduce and it will coat everything beautifully
03 -
- Slice your cabbage as thin as you possibly can, because paper-thin pieces cook faster and absorb more of that flavorful sauce
- Prep everything before you start cooking, because once that pan is hot, the recipe moves fast and you do not want to be scrambling