Description
This low-carb Mongolian ground beef and cabbage is a bold, savory-sweet skillet meal that’s ready in just 20 minutes. Packed with flavor, protein, and crisp-tender cabbage, it’s perfect for keto, low-carb, or gluten-free lifestyles. A one-pan dinner that’s fast, satisfying, and made with pantry staples!
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
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat if needed. Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
- Add soy sauce, brown sugar substitute, rice vinegar, and sesame oil. Stir well to combine and simmer for 2–3 minutes.
- Stir in cabbage and cook for 4–6 minutes until it softens slightly but remains crisp-tender.
- Taste and adjust seasoning if needed. Top with sliced green onions and sesame seeds before serving.
Notes
- Swap beef for ground turkey, chicken, or a plant-based meat for a variation.
- Use pre-shredded coleslaw mix to save time.
- Add extra veggies like carrots, mushrooms, or bell peppers for more volume and nutrients.
- Great served over cauliflower rice for a heartier meal.
