Description
Low-Carb Mongolian Ground Beef and Cabbage Delights! Savory beef, cabbage, ginger, garlic stir-fry. Quick, flavorful, and keto-friendly!
Ingredients
Scale
- 1 lb (454g) ground beef (80/20 lean-to-fat ratio works best)
- 1 medium head green cabbage (about 2 lbs/900g), thinly sliced
- 3 tablespoons avocado oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- ¼ cup (60ml) low-sodium soy sauce (or coconut aminos for gluten-free option)
- 2 tablespoons water
- 3 tablespoons erythritol or monk fruit sweetener
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes (adjust to taste)
- 4 green onions, sliced, with whites and greens separated
- 1 tablespoon sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Step 1: Prepare All Ingredients Before heating your pan, have everything ready. Slice your cabbage into thin strips (about ¼-inch thick), mince your garlic, grate your ginger, and slice green onions, separating the white and green parts. Measure out all sauce ingredients and have them standing by. This mise en place approach ensures your Low-Carb Mongolian Ground Beef and Cabbage comes together smoothly once you start cooking.
- Step 2: Brown the Ground Beef Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the ground beef, season with a pinch of salt and pepper, and let it cook undisturbed for 2-3 minutes to develop a nice crust. Then break apart with a wooden spoon and continue cooking until no pink remains, about 5-7 minutes total. Transfer the browned beef to a plate lined with paper towels to absorb excess grease, leaving about 1 tablespoon of drippings in the pan.
- Step 3: Create the Flavor Base Return the pan to medium heat and add the remaining 2 tablespoons of avocado oil. Add the white parts of green onions, garlic, and ginger to the pan. Sauté for 30-45 seconds until fragrant but not browned – garlic burns easily and becomes bitter! This aromatic base is what gives your Mongolian ground beef its signature flavor profile.
- Step 4: Cook the Cabbage Add half the sliced cabbage to the pan and toss to coat with oil and aromatics. Cook for about 2 minutes until it begins to wilt, then add the remaining cabbage. Cook for another 3-4 minutes, tossing occasionally, until the cabbage is crisp-tender. Don’t overdo it – you want some texture to remain!
- Step 5: Create the Sauce and Combine In a small bowl, whisk together soy sauce, water, sweetener, sesame oil, and red pepper flakes. Pour this mixture over the cabbage and return the cooked beef to the pan. Toss everything together and let it simmer for 2-3 minutes until the sauce slightly thickens and coats everything beautifully. The cabbage will release some moisture, which will blend with your sauce.
- Step 6: Finish and Serve Turn off the heat and toss in the green parts of the green onions, reserving a few for garnish. Sprinkle with sesame seeds and give everything a final toss. Serve your delicious Low-Carb Mongolian Ground Beef and Cabbage hot, garnished with the remaining green onions. This one-pan wonder is perfect on its own or served over cauliflower rice for an extra-filling meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 810mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg