Low Carb Mongolian Ground Beef (Printable Version)

Savory seasoned beef meets tender cabbage in this quick Asian-inspired skillet dish ready in 25 minutes.

# Ingredient List:

→ Beef & Vegetables

01 - 1 pound lean ground beef
02 - 1 small head green cabbage (about 1.5 pounds), cored and thinly sliced
03 - 1 medium onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon brown erythritol or preferred low-carb sweetener
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/4 cup water

→ Oil & Seasoning

13 - 2 tablespoons avocado oil or neutral oil
14 - Salt and black pepper to taste

# Step-by-Step Instructions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes if using, and water in a small bowl. Set aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
03 - Push beef to one side of the pan. Add remaining oil, then add onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add cabbage to the skillet. Stir everything together and cook for 4 to 5 minutes, stirring occasionally, until cabbage is just tender but still vibrant.
05 - Pour in the prepared sauce. Toss well to combine and cook for another 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly.
06 - Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.

# Tips from hearthlykitchen:

01 -
  • Everything happens in one pan, including the sauce whisking moment
  • Cabbage transforms into something crave-worthy when hit with high heat
  • The sauce creates this glossy coating that makes every bite sing
02 -
  • Pre-slicing the cabbage thin is non-negotiable, thick pieces stay crunchy in an unpleasant way
  • The sauce looks too watery at first but thickens beautifully as it bubbles with the cabbage
03 -
  • Use a wok if you have one, the high sides make tossing everything easier
  • Dont skip the step of pushing beef to the side when adding aromatics, it keeps their flavors distinct

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