Low Carb Mongolian Ground Beef Cabbage

Low-carb comfort food that comes together fast: savory ground beef flavored with ginger and garlic, tossed with crisp-tender cabbage and finished with toasted sesame. This Low Carb Mongolian Ground Beef Cabbage is one of my go-to weeknight dinners when I want big flavor with minimal fuss and carbs. It’s hearty, ready in about 20 minutes, and the pan sauce is bright enough to keep kids and adults coming back for seconds. If you like quick low-carb meals, you might also enjoy this low-carb cottage cheese breakfast for morning variety.

What makes this recipe special

This dish shines because it delivers bold, savory Asian-inspired flavors without heavy starches. Ground beef browns quickly and soaks up the ginger-garlic-soy mix, while shredded cabbage softens enough to be silky but still has a little bite. Benefits at a glance:

• Fast: from stove to table in ~20 minutes.
• Budget-friendly: uses economical ground beef and cabbage.
• Low carb and high in protein — perfect for low-carb plans or anyone cutting down on rice.
• Family-friendly texture and mild heat (red pepper flakes are easily adjusted).

“Simple, filling, and full of flavor — the kind of dinner I make again and again.” — a regular at my weeknight table

The cooking process explained

Quick overview so you know what’s coming: brown the ground beef and drain if needed, aromatics go in next (garlic, ginger, onion), then add the cabbage and cook until just tender. Finish with soy, rice vinegar, sesame oil and a pinch of red pepper flakes. Toss in green onions and sesame seeds right before serving.

This approach keeps the cabbage bright and prevents the beef from getting dry. Now gather the ingredients.

What you’ll need

• 1 lb ground beef
• 3 cloves garlic, minced (or more to taste)
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
• 3 cups green cabbage, thinly sliced
• 2 green onions, sliced (reserve some for garnish)
• 1/2 small onion, diced
• 2 tbsp soy sauce (use reduced-sodium if you prefer)
• 1/4 tsp red pepper flakes (adjust for heat)
• Salt and black pepper, to taste
• 1 tbsp toasted sesame seeds, for garnish
• 1 tbsp rice vinegar
• 1 tbsp sesame oil

Notes/substitutions: use ground turkey or chicken if you want a leaner protein. For a gluten-free version, substitute tamari for soy sauce. If you don’t have toasted sesame seeds, toast raw sesame seeds in a dry skillet until fragrant.

Step-by-step instructions

1. Heat a large skillet over medium. Add the ground beef and break it up with a spatula. Cook until no longer pink and nicely browned. If there’s excess fat, drain it or spoon some off.
2. Push the beef to one side, add the minced garlic, ground ginger, and diced onion to the pan. Sauté briefly until the onion becomes translucent and the garlic is fragrant — about 1–2 minutes. Mix everything together.
3. Add the sliced cabbage to the skillet. Stir and cook, tossing occasionally, until the cabbage is tender but still has some bite, about 5–7 minutes depending on thickness.
4. Pour in the soy sauce, rice vinegar, red pepper flakes, and sesame oil. Stir well so the sauce coats the beef and cabbage evenly. Let it cook another minute so flavors meld.
5. Taste and season with salt and black pepper as needed. Remember soy adds salt, so season lightly at first.
6. Remove from heat. Garnish with sliced green onions and toasted sesame seeds before serving.

Serving suggestions

• Serve straight from the skillet as a low-carb main, plated with a sprinkle of extra sesame seeds.
• For a heartier meal, spoon over cauliflower rice or into lettuce cups for a fun hand-held option.
• Pair with steamed green beans, roasted broccoli, or a crisp cucumber salad to add freshness.
• If you want a sandwich-style pairing, a warm low-carb bun works well — try this low-carb high-protein bagels for a bread-like alternative.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
• Reheating: Reheat gently in a skillet over medium-low with a splash of water or a tiny drizzle of sesame oil to loosen the sauce. Microwave on medium power in 30–45 second bursts, stirring between, until warmed through.
• Freezing: This dish freezes well for up to 2 months. Cool completely and freeze in portioned containers. Thaw overnight in the fridge before reheating.
  Food safety note: Reheat to an internal temperature of 165°F (74°C) for safe consumption.

Pro chef tips

• Browning matters: Let the beef sit undisturbed a minute when it first hits the skillet to develop a deep brown crust — more flavor.
• Don’t overcook the cabbage: Aim for tender-crisp; overcooking makes it soggy and reduces texture contrast.
• Adjust sauce balance: If you want it brighter, add an extra teaspoon of rice vinegar at the end. For more richness, a dab more sesame oil does the trick.
• Quick batch shortcut: Use pre-shredded cabbage or a coleslaw mix to save prep time without sacrificing texture.

Creative twists

• Spicy-sweet: Stir a teaspoon of brown sugar or coconut aminos plus a splash of sriracha for a sweet-heat profile.
• Veg-forward: Double the cabbage and halve the beef for a lighter version, or add shiitake mushrooms for umami depth.
• Keto-friendly crunch: Top with chopped roasted peanuts or toasted sesame seeds for texture (watch portions if counting carbs).
• Different protein: Swap in ground turkey, chicken, or a plant-based ground "meat" for a vegetarian-friendly swap (ensure seasonings are adjusted).

Helpful answers

Q: How long does this take from start to finish?
A: Plan on about 20–25 minutes total: 5–10 minutes prep and 10–15 minutes cooking, depending on how thinly the cabbage is sliced.

Q: Can I make this ahead for meal prep?
A: Yes — it stores well in the fridge for 3–4 days and freezes for up to 2 months. Keep portions separate for easy reheating.

Q: Is this dish spicy?
A: Not by default. The 1/4 teaspoon of red pepper flakes adds a mild warmth. Increase or omit to suit your heat tolerance.

Q: What if I don’t have rice vinegar?
A: A mild apple cider vinegar diluted slightly with water can work, but rice vinegar is milder and complements the soy and sesame best.

Q: Can I use whole cabbage leaves instead of shredded?
A: You can roughly chop larger leaves, but shredding gives the best texture and allows the sauce to coat everything evenly.

Conclusion

For another quick skillet meal with similar flavors and minimal fuss, check out this Easy Asian Ground Beef and Cabbage Stir Fry which offers a related approach and serving ideas.

Low Carb Mongolian Ground Beef Cabbage

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• Author: amir_hassan
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Low Carb

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Description

Savory ground beef flavored with ginger and garlic, tossed with crisp-tender cabbage and finished with toasted sesame, making it a quick and hearty low-carb weeknight dinner.

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Ingredients

• 1 lb ground beef
• 3 cloves garlic, minced
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
• 3 cups green cabbage, thinly sliced
• 2 green onions, sliced (reserve some for garnish)
• 1/2 small onion, diced
• 2 tbsp soy sauce
• 1/4 tsp red pepper flakes (adjust for heat)
• Salt and black pepper, to taste
• 1 tbsp toasted sesame seeds, for garnish
• 1 tbsp rice vinegar
• 1 tbsp sesame oil

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Instructions

1. Heat a large skillet over medium. Add the ground beef and break it up with a spatula. Cook until no longer pink and nicely browned. If there’s excess fat, drain it.
2. Push the beef to one side, add the minced garlic, ground ginger, and diced onion to the pan. Sauté until the onion is translucent and the garlic is fragrant — about 1–2 minutes.
3. Add the sliced cabbage to the skillet. Stir and cook, tossing occasionally, until tender but still has some bite, about 5–7 minutes.
4. Pour in the soy sauce, rice vinegar, red pepper flakes, and sesame oil. Stir well and let it cook for another minute.
5. Taste and season with salt and black pepper as needed. Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.

Notes

You can use ground turkey or chicken for a leaner protein. For gluten-free, substitute tamari for soy sauce. Toast raw sesame seeds if needed.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian