Crisp-tender cabbage, savory ground beef, and a touch of sweetness create an irresistible flavor combination in this quick and easy one-pan meal. The rich, umami sauce clings beautifully to the beef and cabbage, making every bite a delightful experience.
This Savory Low-Carb Mongolian Beef and Cabbage Skillet recipe works because it balances sweet, salty, and savory flavors while keeping the carb count low. The use of a brown sugar substitute provides the necessary sweetness to mimic traditional Mongolian beef, while the cabbage adds a satisfying crunch that contrasts beautifully with the tender ground beef. It’s a complete meal that comes together in under 30 minutes, perfect for busy weeknights.
Why you’ll love this Savory Low-Carb Mongolian Beef and Cabbage Skillet with Low Carb Mongolian Beef
- It’s a fast and easy one-pan meal, ready in just 30 minutes.
- This recipe is a delicious and satisfying way to enjoy a low carb mongolian beef dish.
- The combination of savory ground beef and slightly sweet cabbage is incredibly flavorful.
- It’s a healthy and family-friendly dinner option.
- Customizable with your favorite vegetables and spice level.
- Perfect for meal prepping – leftovers taste great!
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 head of green cabbage, shredded
- 1/2 cup low-sodium beef broth
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons brown sugar substitute (e.g., erythritol or monk fruit)
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Low carb mongolian beef makes every moment feel indulgent. For a gluten-free version, be sure to use coconut aminos instead of soy sauce. You can also adjust the amount of brown sugar substitute to your liking, depending on your desired level of sweetness.
How to make Savory Low-Carb Mongolian Beef and Cabbage Skillet
Step 1: Brown the Beef
Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 2: Sauté the Aromatics
Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
Step 3: Combine and Simmer
Stir in shredded cabbage, beef broth, soy sauce (or coconut aminos), brown sugar substitute, rice vinegar, ground ginger, and red pepper flakes (if using). Bring to a simmer.
Step 4: Cook the Cabbage
Cover the skillet and cook until cabbage is tender-crisp, about 5-7 minutes, stirring occasionally.
Chef’s Tip: Don’t overcook the cabbage – you want it to retain some of its crunch.
Step 5: Finish and Garnish
Stir in sesame oil. Garnish with sesame seeds and chopped green onions before serving. Serve immediately.
Tips for Success
- Use a large skillet or wok to ensure even cooking and prevent overcrowding.
- Don’t overcook the ground beef – it should be browned but still tender.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Serve immediately for the best flavor and texture.
Serving Suggestions
This Savory Low-Carb Mongolian Beef and Cabbage Skillet is delicious on its own, but it also pairs well with cauliflower rice for a complete low-carb meal. A side of steamed broccoli or green beans would also complement the dish nicely. If you’re looking for another tasty meal option, check out these easy bang bang salmon recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until heated through. You may need to add a splash of beef broth to prevent it from drying out. For another recipe with flavorful beef, take a look at this garlic butter beef bowtie pasta.
Frequently Asked Questions
- Can I freeze this? While you can freeze this dish, the texture of the cabbage may change slightly. It’s best enjoyed fresh or within a few days of cooking.
- Is it spicy? The recipe includes a small amount of red pepper flakes, but you can easily adjust the amount to your liking or omit them altogether for a milder flavor.
- Can I use ground turkey instead of ground beef? Yes, ground turkey works well as a substitute. Just be sure to drain off any excess grease after browning.
This Savory Low-Carb Mongolian Beef and Cabbage Skillet is a fantastic way to enjoy a classic Asian-inspired dish without the added carbs. The tender ground beef, crisp-tender cabbage, and flavorful sauce create a truly satisfying meal that’s perfect for any night of the week. Give it a try and let us know what you think in the comments below!
Savory Low-Carb Mongolian Beef and Cabbage Skillet
Craving a flavorful and satisfying meal that won’t derail your low-carb goals? This Mongolian ground beef and cabbage skillet is the answer! Tender ground beef simmers in a rich, savory sauce, perfectly complemented by the slightly sweet crunch of cabbage. It’s a quick, easy, and delicious one-pan dinner that’s ready in under 30 minutes. The combination of textures and flavors is simply irresistible, making it a family favorite that you can feel good about serving. This recipe delivers big on taste without the added carbs, perfect for weeknights when you need a fast and healthy meal. It’s an excellent way to enjoy a comforting classic with a healthy twist.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 head of green cabbage, shredded
- 1/2 cup low-sodium beef broth
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons brown sugar substitute (e.g., erythritol or monk fruit)
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in shredded cabbage, beef broth, soy sauce (or coconut aminos), brown sugar substitute, rice vinegar, ground ginger, and red pepper flakes (if using). Bring to a simmer.
- Cover the skillet and cook until cabbage is tender-crisp, about 5-7 minutes, stirring occasionally.
- Stir in sesame oil. Garnish with sesame seeds and chopped green onions before serving. Serve immediately.
Notes
For a spicier dish, add more red pepper flakes or a dash of sriracha. You can also add other vegetables like bell peppers or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Serve over cauliflower rice for a complete low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg