Low Carb Mongolian Ground Beef (Print)

A quick Asian-inspired stir-fry with seasoned ground beef and crisp cabbage in savory Mongolian sauce. Ready in 25 minutes.

# What You Need:

→ Beef & Vegetables

01 - 1 lb lean ground beef
02 - 1 small head green cabbage (about 1.5 lbs), 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 tbsp soy sauce (use tamari or coconut aminos for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp brown erythritol or preferred low-carb sweetener
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1/4 cup water

→ Oil & Seasoning

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

# How to Make:

01 - Whisk together soy sauce, sesame oil, rice vinegar, sweetener, red pepper flakes (if using), and water in a small bowl. Set aside until ready to use.
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, approximately 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, being careful not to burn the garlic.
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 and slightly crisp.
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 until the mixture is evenly coated.
06 - Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.

# Expert Advice:

01 -
  • Comes together in 25 minutes but tastes like it simmered all day
  • The cabbage soaks up all that savory sauce making every bite incredible
  • Easily customizable with whatever vegetables you have in your crisper drawer
02 -
  • Dont overcrowd your pan or the cabbage will steam instead of stir-fry, losing that nice texture
  • The sauce will look thin at first but thickens perfectly as it coats the hot ingredients
  • Prepping all ingredients before turning on the heat makes this recipe foolproof
03 -
  • Freeze your ginger for 10 minutes before grating, it makes the process so much easier
  • If you like heat, add the red pepper flakes directly to the oil for maximum flavor infusion

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