Description
Prepare this Low-Carb Mongolian Ground Beef and Cabbage in just 30 minutes for a satisfying meal.
Ingredients
Scale
- 1 pound Ground Beef (Substitute with ground turkey or chicken for a leaner option.)
- 3 cloves Garlic (Minced; fresh is recommended for best results.)
- 1 tablespoon Fresh Ginger (Grated; use ground ginger in a pinch.)
- 1/4 cup Soy Sauce (Use tamari for a gluten-free version.)
- 2 tablespoons Brown Sugar Substitute (Options include Swerve or monk fruit.)
- 1 tablespoon Sesame Oil (For less fat, reduce the quantity.)
- 1 tablespoon Rice Vinegar (Apple cider vinegar can be an alternative.)
- 1 Cabbage (Can be swapped with other leafy greens.)
- 1/4 cup Green Onions (Sliced; use regular onions for a different texture.)
- 1 tablespoon Sesame Seeds (For garnish; optional but recommended.)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart until it’s browned and fully cooked (about 5-7 minutes). Drain any excess fat.
- Add the minced garlic and grated ginger into the skillet, stirring for 1-2 minutes until fragrant.
- Stir in the soy sauce, brown sugar substitute, sesame oil, and rice vinegar until the beef is well-coated.
- Fold in the chopped cabbage, cover, and cook on medium heat for 5-7 minutes until tender yet still crunchy.
- Uncover, mix in the sliced green onions, and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat, sprinkle with sesame seeds for crunch, and serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: Low Carb, Mongolian, Ground Beef, Cabbage