Low-Carb Mongolian Ground Beef and Cabbage
A quick and easy low-carb dish that combines ground beef and cabbage with savory flavors, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef (85% lean) Juicy and tender, cooked to perfection.
- 4 cups shredded cabbage Crisp and slightly sweet, for a satisfying crunch.
- 1/4 cup soy sauce Rich umami flavor that enhances the dish.
- 2 tbsp brown sugar substitute Adds sweetness without extra carbs.
- 2 cloves garlic, minced Fragrant to elevate every bite.
- 1 tsp grated ginger Adds a hint of spiciness.
- 2-3 pieces green onions, sliced For garnishing.
- 1 tsp sesame oil Adds earthiness and depth of flavor.
Instructions
Cooking Steps
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks for about 5-7 minutes until browned.
- Stir in the minced garlic and grated ginger and cook for an additional 30 seconds.
- In a small bowl, combine the soy sauce and brown sugar substitute. Pour this mixture over the browned beef, stirring well.
- Add the shredded cabbage to the skillet, stirring gently, and stir-fry for 3-4 minutes until the cabbage wilts slightly but remains crunchy.
- Drizzle the sesame oil over the stir-fry, toss everything once more, and remove from heat. Garnish with sliced green onions before serving.
Notes
Avoid overcooking the beef and cabbage for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.