Name: Low-Carb Mongolian Ground Beef and Cabbage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 1/2 head green cabbage, thinly sliced; 3 tablespoons soy sauce or coconut aminos; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 tablespoons brown sugar substitute (like Swerve or monk fruit); 1 teaspoon minced garlic; 1/2 teaspoon ground ginger; 1/2 teaspoon red pepper flakes (optional); 2 green onions, chopped (for garnish); 1 tablespoon avocado or olive oil (for cooking)

This Low-Carb Mongolian Ground Beef and Cabbage dish is a perfect weeknight dinner when you’re craving bold flavor but want to keep things healthy and satisfying. It’s a quick stir-fry packed with umami-rich beef, crunchy cabbage, and a sweet-savory Mongolian-inspired sauce that ties it all together. Plus, it all comes together in one pan for minimal cleanup!

With simple ingredients and about 20 minutes of cook time, this recipe is as effortless as it is delicious. Whether you’re following a keto diet, looking for a gluten-free option, or just want a low-effort, high-reward dinner idea, this one hits the mark. Even better, it tastes just as good as takeout without the guilt.

What Kind of Cabbage Works Best?

Green cabbage is the go-to here for its slight sweetness and firm texture that holds up well in stir-fries. Napa cabbage also works if you prefer something more delicate. The key is to slice it thin so it cooks quickly and melds with the beef.

Ingredients for the Low-Carb Mongolian Ground Beef and Cabbage

1 lb ground beef (preferably 85/15 or leaner)
1/2 head green cabbage, thinly sliced
3 tablespoons soy sauce or coconut aminos
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons brown sugar substitute (like Swerve or monk fruit)
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, chopped (for garnish)
1 tablespoon avocado or olive oil (for cooking)

Low-Carb Mongolian Ground Beef and Cabbage 2

How To Make the Low-Carb Mongolian Ground Beef and Cabbage

Step 1: Brown the Beef

Heat a large skillet over medium heat and add the avocado or olive oil. Add the ground beef and cook until browned, breaking it apart with a spatula. Once browned, drain excess grease if needed.

Step 2: Add Aromatics

Stir in the garlic, ground ginger, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.

Step 3: Make the Sauce

In a small bowl, whisk together soy sauce (or coconut aminos), sesame oil, rice vinegar, and the brown sugar substitute. Pour this mixture into the skillet with the beef and stir well to coat.

Step 4: Add the Cabbage

Toss in the thinly sliced cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite.

Step 5: Garnish and Serve

Remove from heat and sprinkle with chopped green onions. Serve hot, optionally over cauliflower rice for a more filling meal.

How to Serve and Store Low-Carb Mongolian Ground Beef and Cabbage

This dish is incredibly versatile. Serve it solo as a low-carb bowl or over cauliflower rice or zucchini noodles for added bulk. You could also wrap it in lettuce leaves for a Mongolian-style lettuce wrap twist.

To store leftovers, place them in an airtight container and refrigerate for up to 4 days. It reheats beautifully in the microwave or on the stovetop with a splash of water to loosen the sauce.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This dish actually gets more flavorful the next day. Great for meal prep.

Is this recipe keto-friendly?

Absolutely. Just ensure your soy sauce or substitute is sugar-free and use a keto-approved sweetener.

Can I use ground turkey instead of beef?

Yes, ground turkey or even ground chicken works well here.

What can I use instead of soy sauce?

Coconut aminos or tamari are both great gluten-free, low-sodium options.

Does it freeze well?

It can freeze, but the texture of the cabbage may soften further upon reheating. Still delicious, just a little less crisp.

Want More Low-Carb Dinner Ideas?

If you love this Low-Carb Mongolian Ground Beef and Cabbage, try these flavorful recipes next:

Creamy Garlic Chicken Breasts for a rich, low-carb main.
Cajun White Chicken Chili if you’re in the mood for something warm and comforting.
Healthy Mediterranean Salmon Dinner for a light but satisfying meal.
Garlic Butter Steak Tips with Cheesy Rigatoni when you need comfort food with a twist.
Healthy Sausage Veggie Skillet for another low-effort, high-reward skillet dinner.

📌 Save this recipe to your Pinterest low-carb or dinner board so you can come back to it any time.

Tried this one? Let me know in the comments how you made it your own. Did you go spicier? Try it with turkey? Pair it with a new veggie?

I love seeing how these recipes evolve in your kitchens. And if you’re looking for more low-carb inspiration, I share new dishes every week on my Pinterest. Let’s connect there!

Low-Carb Mongolian Ground Beef and Cabbage

Author: Nina Klatten
Total Time: 20 minutes
Yield: 4 servings

Print Recipe

Description

This Low-Carb Mongolian Ground Beef and Cabbage recipe delivers all the sweet-savory punch of takeout Mongolian beef in a healthier, one-pan meal. Made with simple ingredients and ready in just 20 minutes, it’s perfect for low-carb, keto, and gluten-free lifestyles.

Instructions

1. Heat a large skillet over medium heat and add avocado or olive oil. Cook ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.

2. Stir in garlic, ground ginger, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.

3. In a bowl, whisk soy sauce, sesame oil, rice vinegar, and sweetener. Pour over beef and stir to combine.

4. Add thinly sliced cabbage and stir-fry for 5–7 minutes, until tender but slightly crisp.

5. Remove from heat, garnish with green onions, and serve hot—plain or over cauliflower rice.