Low-carb Mongolian Ground Beef And Cabbage
This Low-Carb Mongolian Ground Beef and Cabbage dish is a delicious and healthy twist on traditional Mongolian beef. With the combination of savory ground beef and crisp cabbage, this dish is low in carbs but high in flavor, making it perfect for anyone looking to enjoy a comforting meal without the guilt.
Equipment
- 1 large skillet or frying pan
- 1 cooking spoon or spatula
- 1 chopping board
- 1 knife
- 1 measuring cups and spoons
Ingredients
- 1 pound ground beef
- 4 cups chopped green cabbage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes adjust to taste
- salt and pepper to taste
- 2 green onions sliced for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, until the onions are translucent.
- Add the minced garlic and ginger, stir, and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart as it cooks, approximately 5-7 minutes.
- Once the beef is cooked through, drain any excess fat if necessary.
- Add the chopped cabbage to the skillet along with the soy sauce, sesame oil, rice vinegar, and red pepper flakes. Stir everything together well.
- Cook for another 5-7 minutes, or until the cabbage is tender but still crisp. Season with salt and pepper to taste.
- Remove from heat and garnish with sliced green onions before serving.
Notes
This dish is easily customizable; feel free to add other low-carb vegetables like bell peppers or broccoli.
For added flavor, you can sprinkle sesame seeds on top as a garnish.
If you prefer a bit of sweetness, you can add a low-carb sweetener like erythritol to the mix.