Low-Carb Mongolian Ground Beef and Cabbage
×Category: International Ingredients | Type: Chinese | Servings: 4 | By: The Mikey
Protein 25g • Carbs 15g (Fiber 4g) • Fat 35g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Comforting low-carb skillet meal featuring savory and slightly spicy ground beef with tender-crisp cabbage, ready in about 25 minutes—perfect for busy weeknights.
Ingredients
- Ground Beef (80/20 For Juicy (flavorful bite 80/20 for juicy flavorful bite): 1 Lbs.
- Green Cabbage (Thinly Sliced (Sliced, about 45 cups thinly about 45 cups): 1/2 Head
- Onion (Sliced, Medium): 0.5
- Green Onions (Chopped (Chopped, for garnish for garnish): 2
- Avocado Oil (Divided): 2 TBSP
- Soy Sauce: 1/4 Cup
- Sesame Oil: 1 TBSP
- Garlic (Minced): 2 Clove
- Fresh Ginger (Grated): 1 TSP
- Low-Carb Sweetener (Erythritol (monk fruit allulose erythritol monk fruit allulose): 2 TBSP
- Red Pepper Flakes (Optional): 1/2 TSP
- Rice Vinegar (Optional): 1 TBSP
- Cornstarch Or Xanthan Gum (Optional (Optional, for thickening for thickening): 1 TSP
Instructions
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat.
- Add ground beef and cook, breaking up with spatula until browned.
- Drain excess fat and set beef aside.
- In the same skillet, add remaining tablespoon of avocado oil.
- Add sliced onion and sauté 2–3 minutes until softened and fragrant.
- Add thinly sliced cabbage and stir for 5–6 minutes until tender but still crisp.
- Whisk together soy sauce, sesame oil, garlic, grated ginger, low-carb sweetener, red pepper flakes (if using), rice vinegar, and cornstarch or xanthan gum (if using) in a small bowl.
- Return cooked ground beef to skillet.
- Pour sauce over beef and cabbage, stir to coat evenly.
- Simmer 2–3 minutes until sauce thickens and flavors meld.
- Turn off heat, sprinkle chopped green onions on top, and serve hot directly from the pan.
- Note: Source Category Hints: Category: Dinner, Main Course; Cuisine: Asian-Inspired, Low-Carb.
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