Low-Carb Mongolian Ground Beef and Cabbage
A hearty low-carb meal blending savory ground beef and crunchy cabbage, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1/2 small small onion, finely diced
- 3 cups green cabbage, shredded
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for low sodium) Coconut aminos can be used for a lower-sodium option.
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional) Adjust to taste for spiciness.
- to taste Salt and black pepper
Garnish
- 2 stalks green onions, sliced For garnish.
- 1 tablespoon toasted sesame seeds (optional) For garnish.
Instructions
Cooking
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the diced onion and garlic to the beef. Cook for 2-3 minutes until fragrant and soft.
- Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.
- Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook another 2-3 minutes until cabbage is tender.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat. For longer storage, freeze portions in freezer-safe containers for up to a month.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 3g