Low Carb Mongolian Ground Beef Cabbage
A simple yet satisfying dish, this Low Carb Mongolian Ground Beef Cabbage combines savory ground beef with crisp cabbage and fragrant seasonings, perfect for a quick weeknight meal or meal prep.
Ingredients
Main Ingredients
- 1 lb Ground beef Lean ground beef is recommended for a healthier option.
- 1/2 small Onion, finely diced Adds depth of flavor and a touch of sweetness.
- 3 cups Green cabbage, shredded A crunchy and nutritious base, perfect for absorbing flavors.
- 3 cloves Garlic, minced Provides a warm, inviting aroma.
- 2 tablespoons Soy sauce Or coconut aminos for low sodium; brings rich umami flavor.
- 1 tablespoon Sesame oil Enhances richness with a nutty flavor.
- 1 tablespoon Rice vinegar Balances the dish's richness.
- 1 teaspoon Ground ginger Adds a warm, spicy kick.
- 1/4 teaspoon Red pepper flakes Optional, for a little heat.
- to taste Salt and black pepper To enhance overall flavors.
- 2 green onions sliced For garnish, adding fresh crunch and color.
- 1 tablespoon Toasted sesame seeds Optional, for added texture and visual appeal.
Instructions
Cooking Instructions
- In a large skillet, heat a bit of sesame oil over medium heat.
- Add the diced onion and sauté until translucent.
- Toss in the minced garlic and ground ginger, stirring until fragrant.
- Add the ground beef, breaking it apart as it cooks. Season with salt, black pepper, and optional red pepper flakes.
- Once the beef is browned, drain any excess fat.
- Stir in the soy sauce and rice vinegar, mixing well to combine.
- Add the shredded cabbage to the skillet, cooking until just tender, about 3-4 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with green onions and sesame seeds if desired.
Notes
Best enjoyed on its own or paired with a light salad or cauliflower rice. Great for storage; lasts in the fridge for up to three days or can be frozen for longer.