Low-Carb Mongolian Ground Beef and Cabbage
A comforting, quick, and healthy dish featuring ground beef, cabbage, and aromatic flavors of garlic and ginger, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound Lean Ground Beef The star of the show; opt for grass-fed for added flavor.
- 4 cups Cabbage, chopped Use green or napa cabbage.
- 3 tablespoons Soy Sauce or Coconut Aminos Coconut aminos work as a low-sodium substitute.
- 2 cloves Garlic, minced Freshly minced for best flavor.
- 1 tablespoon Ginger, grated Adds warmth and complexity.
- 3 stalks Green Onions, chopped For freshness and flavor.
- 1 tablespoon Sesame Oil For drizzling at the end.
- 1 teaspoon Crushed Red Pepper Flakes Optional for added heat.
Instructions
Preparation
- Heat a large skillet over medium-high heat and add a splash of sesame oil to get it sizzling.
- Add ground beef to the hot pan, breaking it apart with a spatula and cooking until browned, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the chopped cabbage, stirring to combine and letting it wilt down as it cooks for about 5 minutes.
- Drizzle soy sauce over the mixture and stir until everything is evenly coated. Sprinkle in crushed red pepper flakes if desired.
- Just before serving, sprinkle chopped green onions on top along with a drizzle of sesame oil for added flavor.
Notes
Consider adding extra veggies such as shredded carrots or bell peppers for a healthy boost. This dish can also be adjusted to suit spice preferences. Leftovers store well in the fridge for up to 3 days or can be frozen for future meals.