Low-carb Mongolian ground beef and cabbage transforms simple ingredients into a flavor-packed dinner that’s ready in under 30 minutes. I remember the first time I made this dish on a particularly hectic Wednesday evening – three hungry kids, a pile of homework, and barely any time before soccer practice. That night, this recipe became my go-to solution for busy weeknights.
There’s something magical about the way savory soy sauce mingles with aromatic sesame oil, coating tender ground beef and crisp cabbage in a sauce that tastes like you’ve been cooking all day. Growing up in the Midwest, I learned that the best meals don’t require fancy ingredients or complicated techniques – they just need good flavor and a whole lot of heart. This low-carb Mongolian ground beef and cabbage delivers both, bringing that restaurant-quality taste right to your kitchen table without the carbs or the fuss. Betty always said that a one-skillet meal is a blessing on busy nights, and this one proves her right every single time. Time to get that skillet heating.
What Makes This Low-Carb Mongolian Ground Beef So Special
This recipe holds a special place in my kitchen because it bridges two worlds I love – the comforting simplicity of Midwest cooking and the bold flavors of Asian-inspired dishes. After years of experimenting with low-carb meals that actually satisfy my family, I’ve discovered that this combination of ground beef and cabbage checks every box.
Here’s what makes this dish a keeper:
- Ready in just 25 minutes from start to finish, making it perfect for those evenings when time is short but hunger is real
- One-skillet preparation means you’ll spend more time enjoying dinner and less time scrubbing dishes
- Packed with 20 grams of protein per serving, keeping everyone full and energized through the evening
- Only 6 grams of carbs per serving, making it ideal for anyone watching their carb intake
- Loaded with vegetables that even the pickiest eaters tend to enjoy, especially when coated in that savory sauce
- Meal prep friendly so you can make it once and enjoy it throughout the week
I’ve served this to everyone from my grandchildren to dinner guests, and it never fails to impress. The best part? Most people can’t believe something this flavorful is actually good for them.
Ingredient Spotlight
Lean ground beef serves as the protein-packed foundation of this dish, and I always choose 90/10 or 93/7 lean beef to keep the fat content reasonable while still maintaining that rich, beefy flavor.
Green cabbage brings a satisfying crunch and mild sweetness that perfectly balances the savory sauce, plus it wilts down beautifully without turning mushy when you cook it just right.
Soy sauce delivers that deep umami flavor that makes this low-carb Mongolian ground beef and cabbage taste like takeout, though I often use coconut aminos when cooking for family members watching their sodium intake.
Sesame oil adds a nutty, aromatic quality that transforms this from a simple beef and cabbage dish into something truly special – in my kitchen, I prefer toasted sesame oil for the most authentic flavor.
Fresh garlic provides that aromatic punch that fills your kitchen with the most incredible smell, and I’ve learned that mincing it finely helps distribute the flavor evenly throughout the dish.
Rice vinegar cuts through the richness with a subtle tang that brightens every bite without adding unnecessary carbs or calories.
Ground ginger brings warmth and a hint of spice that complements the beef beautifully, though fresh grated ginger works wonderfully if you have it on hand.
Green onions serve double duty as both a cooking ingredient and a fresh, colorful garnish that adds a mild onion flavor and lovely presentation.
How to Make Low-Carb Mongolian Ground Beef and Cabbage
Step 1. I’ve found that starting with a properly heated skillet makes all the difference – heat your large skillet over medium heat for about a minute before adding the ground beef, then break it into smaller pieces as it browns for 5-7 minutes until no pink remains.
Step 2. Betty always said to drain excess fat for a cleaner-tasting dish, so tilt your skillet and carefully spoon out any accumulated grease, leaving just enough to keep everything moist.
Step 3. After years of making this, I learned that adding the diced onion and minced garlic to the same skillet creates layers of flavor – cook them for 2-3 minutes until soft and fragrant, stirring occasionally to prevent burning.
Step 4. The key I discovered is not to overcrowd the cabbage – add the 3 cups of shredded cabbage to the skillet and stir it into the beef mixture, letting it cook for about 5 minutes until it wilts down and becomes tender but still has a slight bite.
Step 5. My family prefers when I add all the seasonings at once – pour in the soy sauce, sesame oil, rice vinegar, and ground ginger, then sprinkle in the red pepper flakes if you like a little heat, followed by salt and black pepper to taste.
Step 6. Through trial and error, I learned that mixing everything thoroughly and cooking for an additional 2-3 minutes allows the flavors to marry together beautifully, creating that signature low-carb Mongolian ground beef taste.
Step 7. Betty’s tip: Taste and adjust the seasonings at this point – sometimes I add an extra splash of soy sauce or a pinch more ginger depending on my mood and who’s coming to dinner.
Step 8. I’ve found that garnishing with sliced green onions and toasted sesame seeds isn’t just about looks – these final touches add fresh flavor and delightful texture that make each bite more interesting.
Keeping This Low-Carb Mongolian Beef Fresh
This dish stores beautifully, which is one reason I make it so often for meal prep. I typically store leftovers in airtight containers in the refrigerator where they’ll stay fresh for up to 3 days. The flavors actually deepen overnight, making next-day lunches something to look forward to. Betty’s storage method works well because the cabbage holds its texture remarkably well when properly sealed – just make sure to let the dish cool completely before refrigerating to prevent condensation.
For longer storage, this low-carb Mongolian ground beef and cabbage freezes wonderfully for up to 3 months. I portion it into individual freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible before sealing. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator. Through my years of freezing various dishes, I’ve learned that this recipe maintains its flavor and texture better than most ground beef dishes.
For the best texture, I reheat by transferring the beef and cabbage to a skillet over medium heat, stirring occasionally until warmed through – usually about 5-7 minutes. You can also microwave individual portions for 2-3 minutes, stirring halfway through, though the skillet method gives you that freshly-cooked quality. Betty always added a tiny splash of water or soy sauce when reheating to refresh the sauce and prevent any dryness.
Perfect Partners for Low-Carb Mongolian Ground Beef
Cauliflower rice makes an excellent low-carb base that soaks up the delicious sauce while keeping your meal light and nutritious – it’s become my go-to pairing for this dish.
Steamed broccoli provides a fresh, slightly bitter contrast to the savory-sweet beef, plus the bright green adds beautiful color to your plate. If you’re looking for more broccoli-based sides, try my high-protein broccoli cheddar soup for another comforting option.
Asian-style cucumber salad brings a cool, refreshing crunch that balances the warm, richly-flavored beef and offers a palate-cleansing effect between bites.
Roasted green beans with a touch of sesame oil tie into the Asian-inspired flavors while adding another serving of vegetables to your meal.
Simple mixed greens salad with a ginger-sesame dressing rounds out the meal with fresh, crisp vegetables that complement the cooked cabbage perfectly.
Zucchini noodles serve as another creative low-carb option that my grandchildren actually request, making this meal even more veggie-forward. For a protein-packed zucchini dish, check out my shrimp scampi with zoodles.
If you’re craving more Asian-inspired ground beef dishes, my Korean ground beef bowl and Asian-inspired beef cabbage skillet are excellent companions to this recipe. For more hearty one-skillet meals, my ground beef and sweet potato skillet offers similar simplicity with different flavors.
FAQs
I recommend using ground turkey or chicken as excellent lean alternatives – just add a bit more sesame oil since they’re naturally leaner and can dry out more easily during cooking.
To amp up the heat, I suggest adding more red pepper flakes, a drizzle of sriracha, or fresh sliced jalapenos along with the cabbage for a spicier kick throughout.
Many home cooks find success with preparing this dish up to 2 days in advance – simply store it in the refrigerator and reheat when needed, which actually allows the flavors to develop even more.
Low-Carb Mongolian Ground Beef and Cabbage
Ingredients
Equipment
Method
- Heat a large skillet over medium heat for about 1 minute. Add the ground beef and break it into smaller pieces with a spatula. Cook for 5-7 minutes until fully browned with no pink remaining.
- Drain any excess fat from the skillet by carefully tilting it and spooning out accumulated grease, leaving just enough to keep the meat moist.
- Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until soft and fragrant.
- Stir in the shredded cabbage and cook for about 5 minutes, stirring occasionally, until the cabbage wilts down and becomes tender but still has a slight bite.
- Pour in the soy sauce, sesame oil, and rice vinegar. Add the ground ginger, red pepper flakes (if using), salt, and black pepper. Mix everything thoroughly.
- Continue cooking for an additional 2-3 minutes, stirring frequently, to allow the flavors to meld together. Taste and adjust seasonings as needed.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately or store for meal prep.
