Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal

Low-Carb Mongolian Ground Beef and Cabbage: 20-Minute Meal

from ukeepcooking.com
20 min
4 servings

Indulge in this quick, low-carb Mongolian ground beef recipe that’s ready in just 20 minutes! This dish pairs savory ground beef with a sweet and tangy sauce, creating a deliciously rich flavor without the carbs. Perfect for busy nights, it’s a healthy and satisfying meal that’s easy to whip up. Serve it over cauliflower rice or with steamed veggies for a complete, guilt-free dinner!

Ingredients

  • 1 lb Ground Beef
  • ½ Head Cabbage ((fresh large head)(chopped))
  • 1 Tbsp Sesame Oil
  • 8 Cloves Garlic (minced)
  • 1 Tbsp Ginger (minced)
  • ½ Tsp Red Pepper Flakes
  • 2 Tbsp Brown Sugar Swerve
  • ½ Cup Soy Sauce (low-sodium)
  • ¼ Cup Hoisin Sauce
  • 1 Cup Beef Broth
  • 3 Tsp Cornstarch
  • ⅓ Cup Green Onions (diced)
  • 1 Tbsp Sesame Seeds (optional)

Directions

  1. 1

    Prep the Cabbage: Chop ½ head of fresh cabbage into bite-sized pieces and set aside.

  2. 2

    Brown the Ground Beef: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

  3. 3

    Sauté Garlic and Ginger: Push the browned beef to the side of the skillet. Add the 8 minced garlic cloves and 1 tablespoon of minced ginger to the center. Cook, stirring constantly, for about 1-2 minutes until fragrant.

  4. 4

    Cook the Cabbage: Add the chopped cabbage to the skillet and mix it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes over the mixture. Continue cooking for about 5 minutes, stirring occasionally, until the cabbage begins to soften.

  5. 5

    Make the Sauce: In a medium bowl, combine ½ cup of low-sodium soy sauce, ¼ cup of hoisin sauce, and 2 Tbsp brown sugar swerve.

  6. 6

    In a separate small bowl, create a slurry by mixing 3 teaspoons of cornstarch with 1 cup of beef broth, stirring until the cornstarch is fully dissolved. Add the cornstarch slurry to the soy sauce and hoisin sauce mixture, stirring to combine.

  7. 7

    Combine and Thicken: Pour the sauce mixture over the beef and cabbage in the skillet. Stir well to combine, ensuring the sauce evenly coats the meat and cabbage. Continue to cook for about 2-3 minutes, or until the sauce thickens.

  8. 8

    Finish with Green Onions: Stir in ⅓ cup of diced green onions and cook for an additional 1 minute.

  9. 9

    Serve: Optionally, sprinkle 1 tablespoon of sesame seeds over the dish for added texture and flavor.

  10. 10

    Enjoy: Serve hot as a standalone dish or over cauliflower rice for a delicious low-carb meal. Adjust seasoning to taste as needed.