Name: Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 1 lb ground beef (80/20 or leaner); 1/2 head green cabbage, thinly sliced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 1/4 cup soy sauce or coconut aminos; 2 tablespoons brown sugar substitute (Swerve, monk fruit, etc.); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 green onions, sliced; Optional: red pepper flakes, sesame seeds, shredded carrots

Low-carb Mongolian ground beef and cabbage is a fast, flavorful dish that delivers bold, Asian-inspired taste in just 20 minutes. With savory-sweet Mongolian-style sauce, tender ground beef, and sautéed cabbage, it’s the perfect one-pan meal when I want something quick, satisfying, and guilt-free. It’s packed with protein, low in carbs, and made with simple ingredients I usually have on hand.

Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal

Why You’ll Love This Recipe

I love this recipe because it’s fast, budget-friendly, and totally customizable. It comes together in one skillet, which means easy cleanup, and it checks all the boxes for a weeknight win: flavorful, filling, and ready in no time. Whether I’m following a low-carb lifestyle or just looking to cut back on carbs, this dish keeps me full and satisfied without sacrificing taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (I use 80/20 or leaner)
Green cabbage (thinly sliced)
Garlic (minced)
Ginger (grated or minced)
Soy sauce or coconut aminos (for gluten-free/low-sodium)
Brown sugar substitute (like Swerve or monk fruit)
Rice vinegar
Sesame oil
Green onions (sliced)
Optional: red pepper flakes, sesame seeds, shredded carrots

Directions

I heat a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it apart as it cooks.
I drain excess fat if needed, then stir in garlic and ginger and cook for 1–2 minutes until fragrant.
I add the soy sauce, brown sugar substitute, rice vinegar, and sesame oil. I stir everything together and let it simmer for a few minutes.
I add the shredded cabbage to the skillet and cook until it softens slightly, about 4–6 minutes, stirring often.
I taste and adjust seasoning as needed, then sprinkle green onions and sesame seeds over the top before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 5–10 minutes to prep and 10–12 minutes to cook, so I usually have it on the table in under 20 minutes.

Variations

I’ve made it with ground turkey or chicken for a leaner option.
For more veggies, I add shredded carrots, mushrooms, or bell peppers.
A splash of chili garlic sauce or sriracha gives it extra heat.
I sometimes serve it over cauliflower rice for a heartier low-carb bowl.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. I reheat it in a skillet or microwave, and it tastes just as good—sometimes better—the next day. It also freezes well for up to 2 months, making it a great meal prep option.

FAQs

Can I use pre-shredded coleslaw mix?

Yes! I often grab a bag of pre-shredded cabbage or coleslaw mix to save time. It works perfectly and cuts down on prep.

Is this recipe keto-friendly?

Yes, if I use a keto-approved brown sugar substitute and coconut aminos, this recipe fits well into a keto lifestyle.

What’s the best cut of ground beef to use?

I use 80/20 for more flavor, but leaner ground beef or even ground turkey works well if I want a lighter version.

Can I make this vegetarian?

Absolutely. I swap the ground beef for crumbled tofu or a plant-based ground meat alternative and it still tastes delicious.

How do I keep the cabbage from getting soggy?

I sauté the cabbage just until tender-crisp. It only needs a few minutes, and I stir often to keep the texture just right.

Conclusion

Low-carb Mongolian ground beef and cabbage is the kind of quick, satisfying meal I keep in my weekly rotation. It’s full of flavor, super filling, and comes together in just one pan. Whether I’m eating low-carb or just want a no-fuss dinner that everyone loves, this recipe always hits the spot.