Low Carb Mongolian Ground Beef (Printable)

Savory ground beef and cabbage stir-fry with Asian-inspired flavors, ready in 25 minutes.

# What You'll Need:

→ Beef & Vegetables

01 - 1 lb lean ground beef
02 - 1 small head green cabbage, 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

→ Sauce

07 - 3 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp brown erythritol
11 - 1/2 tsp crushed red pepper flakes
12 - 1/4 cup water

→ Oil & Seasoning

13 - 2 tbsp avocado oil
14 - Salt and black pepper

# How to Make It:

01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes, and water in a small bowl. Set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart 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, onion, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add cabbage to the skillet. Stir everything together and cook for 4-5 minutes, stirring occasionally, until cabbage is tender but still vibrant.
05 - Pour in the prepared sauce. Toss well to combine and cook for another 2-3 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.

# Expert Hacks:

01 -
  • The sauce creates this rich, restaurant quality coating without any thickeners or sugar
  • It comes together faster than delivery would arrive, honestly
  • The cabbage soaks up all those savory flavors and becomes the star somehow
02 -
  • Don't rush the initial beef browning, getting those little crispy bits adds so much flavor
  • The cabbage keeps releasing liquid as it sits, so if you're meal prepping leave it slightly undercooked
  • Low carb sweeteners vary wildly in sweetness, start with less and add more if needed
03 -
  • Freeze your ginger whole and grate it frozen, no peeling needed and it lasts forever
  • Use cold ground beef straight from the fridge, it breaks apart better than room temp

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