Low-Carb Mongolian Ground Beef and Cabbage
A quick and flavorful one-pan meal that combines ground beef and cabbage in a savory Mongolian-inspired sauce, ideal for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 gives more flavor; leaner if you prefer less fat
- 4 cups chopped cabbage green or Napa both work
- 2 tablespoons soy sauce use low-sodium if watching salt
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced fresh is best for brightness
- 2 green onions chopped for garnish and mild onion crunch
- 1 tablespoon sesame oil adds nutty aroma
- Salt and pepper to taste
Instructions
Preparation
- Heat a large skillet over medium heat. Add the sesame oil and let it warm until shimmering but not smoking.
- Add the ground beef and break it apart with a spatula. Cook until browned and no pink remains, about 6–8 minutes.
- If desired, drain the excess fat.
- Push the beef to one side of the pan and add the minced garlic and ginger. Cook for 1–2 minutes until fragrant.
- Stir the garlic and ginger into the beef, then add the chopped cabbage and pour the soy sauce over everything. Toss to combine.
- Cook until the cabbage is tender but still has a bite, about 5–7 minutes. Add a tablespoon of water if the pan becomes dry.
- Taste and season with salt and pepper as needed. Transfer to plates and sprinkle with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of water or broth. Freeze in a freezer-safe container for up to 3 months.