If you love bold flavors and crave a satisfying dinner without all the carbs, this Low-Carb Mongolian Ground Beef & Cabbage is about to become your new weeknight favorite. It’s rich, garlicky, and sweet-savory with a touch of spice—all while staying completely low-carb and keto-friendly.

What makes this dish shine is the pairing of caramelized ground beef with tender cabbage ribbons, all glazed in a sticky Mongolian-style sauce. It comes together quickly in one skillet and packs loads of flavor into every bite. Bonus? It’s budget-friendly and great for meal prep too.

What Kind of Ground Beef Should I Use?

You can use lean ground beef (85% or 90%) for less grease, but fattier cuts (like 80/20) offer more richness and flavor. Just be sure to drain excess fat if needed before adding your sauce. Ground turkey or chicken also work well if you’re after a lighter variation.

Ingredients for the Low-Carb Mongolian Ground Beef & Cabbage

1 lb ground beef
1/2 medium head green cabbage, shredded
1 tablespoon sesame oil
1 tablespoon olive oil
1/3 cup soy sauce (or coconut aminos for gluten-free)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons brown erythritol (or your preferred low-carb sweetener)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1/4 cup chopped green onions (for garnish)
Sesame seeds (for garnish)

Low-Carb Mongolian Ground Beef & Cabbage (1)

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

Step 1: Sauté the Beef

In a large skillet over medium-high heat, warm the olive oil and add the ground beef. Cook until browned and cooked through, breaking it apart with a spoon. Drain excess fat if necessary.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, garlic, ginger, sweetener, and red pepper flakes. Pour the sauce into the skillet with the cooked beef.

Step 3: Add the Cabbage

Stir in the shredded cabbage. Toss everything together until the cabbage is coated in sauce. Cover and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Step 4: Finish and Serve

Remove from heat. Top with chopped green onions and sesame seeds before serving. Enjoy hot as a full meal or side dish.

How to Serve and Store Your Mongolian Beef & Cabbage

This dish is incredibly versatile. Serve it on its own for a satisfying low-carb dinner, or pair it with cauliflower rice or zucchini noodles if you want a more filling plate. You could even wrap it in lettuce leaves for a fun, hand-held version.

To store, allow it to cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.

Frequently Asked Questions

How can I make it spicier?

Add more crushed red pepper flakes or a drizzle of sriracha to turn up the heat.

Can I freeze this dish?

Yes! Let it cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Can I use purple cabbage instead?

Absolutely. Purple cabbage adds a beautiful color twist, though the flavor is slightly earthier.

What low-carb sweeteners work best?

Brown erythritol or monk fruit blends are ideal for mimicking the taste of brown sugar without the carbs.

Is this dish gluten-free?

It can be! Just be sure to use coconut aminos instead of soy sauce.

How do I keep the cabbage from getting soggy?

Avoid overcooking and keep the lid off toward the end of cooking to let steam escape.

Want More Low-Carb Dinner Ideas?

If this Mongolian Ground Beef & Cabbage was a hit, check out some of these other savory, satisfying meals:

Creamy Garlic Chicken Breasts for a protein-rich dinner with big flavor.
Mexican Zucchini and Ground Beef Skillet for another one-pan wonder.
Cajun White Chicken Chili if you’re in the mood for cozy and creamy.
Healthy Mediterranean Salmon Dinner for something light and fresh.
Cheesy Cabbage Casserole when you’re craving warm comfort with a twist.

📌 Save this recipe to your Pinterest low-carb board so you can revisit it any time.

And when you make it, let me know how it went in the comments! Did you go heavy on the spice? Swap the cabbage for bok choy? I’m always curious to hear your spins on these dishes.

Want more low-carb magic like this? Check out my Pinterest for daily recipes and meal ideas: Nina Dishes on Pinterest

Low-Carb Mongolian Ground Beef & Cabbage

Author: Nina Klatten
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Low-Carb Mongolian Ground Beef & Cabbage is a one-pan meal bursting with garlicky-sweet flavor and crisp-tender cabbage. It’s quick, budget-friendly, and perfect for keto or low-carb dinners.

Instructions

1. In a large skillet over medium-high heat, warm the olive oil and add the ground beef. Cook until browned and cooked through, breaking it apart with a spoon. Drain excess fat if necessary.

2. In a small bowl, whisk together the soy sauce, sesame oil, garlic, ginger, sweetener, and red pepper flakes. Pour the sauce into the skillet with the cooked beef.

3. Stir in the shredded cabbage. Toss everything together until the cabbage is coated in sauce. Cover and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but not mushy.

4. Remove from heat. Top with chopped green onions and sesame seeds before serving. Enjoy hot as a full meal or side dish.