“Low-carb Mongolian ground beef and cabbage served hot with sesame seeds and green onions”

Delicious Low-Carb Mongolian Ground Beef and Cabbage – Quick Lunch Recipe

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Low Carb Mongolian Ground Beef and Cabbage picture
Delicious Low-Carb Mongolian Ground Beef and Cabbage – Quick Lunch Recipe 5

Looking for a fast, flavorful, and low-carb lunch that will satisfy your cravings without weighing you down? This Low-Carb Mongolian Ground Beef and Cabbage recipe is a perfect choice. In just 20 minutes, you can whip up a meal that combines savory ground beef, crisp-tender cabbage, and a rich, sweet-and-savory sauce reminiscent of classic Mongolian beef—but without the noodles. It’s a healthy, high-protein dish that works for lunch or dinner, perfect for busy weekdays or a satisfying weekend meal.

The beauty of this recipe lies in its simplicity and speed. Ground beef cooks quickly, the cabbage softens while maintaining some crunch, and the sauce comes together in just a few minutes. This dish also offers a lot of flexibility. You can swap in other low-carb vegetables, adjust the sweetness and heat to your taste, or serve it over cauliflower rice for a complete, guilt-free meal.

Ingredients

For the Main Dish:

  • 1 lb ground beef – your protein base, rich and savory.
  • ½ head fresh cabbage, chopped – adds crunch and mild sweetness.
  • 1 tablespoon sesame oil – for a nutty, aromatic flavor.
  • 8 cloves garlic, minced – provides a pungent, aromatic undertone.
  • 1 tablespoon fresh ginger, minced – adds warmth and slight spice.
  • ½ teaspoon red pepper flakes – optional, for a gentle kick.

For the Sauce:

  • ½ cup low-sodium soy sauce – the essential umami component.
  • ¼ cup hoisin sauce – adds sweet and tangy depth.
  • 2 tablespoons brown sugar alternative (like Swerve) – balances the saltiness of the soy sauce.
  • 1 cup beef broth – helps create a flavorful, silky sauce.
  • 3 teaspoons cornstarch – thickens the sauce for a glossy finish.
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Delicious Low-Carb Mongolian Ground Beef and Cabbage – Quick Lunch Recipe 6

For Garnish:

  • ⅓ cup diced green onions – adds color and a fresh, mild onion flavor.
  • 1 tablespoon sesame seeds (optional) – for a nutty crunch.

Step-by-Step Instructions

1. Prep the Cabbage

Start by chopping half a head of fresh cabbage into bite-sized pieces. Set aside. Using fresh cabbage ensures a slight crunch and a subtle sweetness that balances the richness of the ground beef.

2. Brown the Ground Beef

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the pound of ground beef and cook for about 5–7 minutes, breaking it apart with a spatula until browned. If there’s excess fat, drain it to prevent the dish from becoming greasy. This forms the savory base for your Mongolian-style lunch.

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Delicious Low-Carb Mongolian Ground Beef and Cabbage – Quick Lunch Recipe 7

3. Sauté Garlic and Ginger

Push the browned beef to the side of the skillet. Add the minced garlic and ginger to the center, cooking for 1–2 minutes while stirring constantly. The aroma of garlic and ginger should fill your kitchen, providing a flavorful backbone to the dish.

4. Cook the Cabbage

Add the chopped cabbage to the skillet, mixing it with the beef, garlic, and ginger. Sprinkle in the red pepper flakes for a touch of heat. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften but still retains some texture.

5. Make the Sauce

In a medium bowl, mix together the soy sauce, hoisin sauce, and brown sugar substitute. In a small bowl, whisk together the beef broth and cornstarch until fully combined to make a slurry. Add the slurry to the soy sauce mixture, blending well.

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6. Combine and Thicken

Pour the sauce over the beef and cabbage mixture. Stir thoroughly, ensuring the sauce evenly coats all ingredients. Continue cooking for 2–3 minutes, allowing the sauce to thicken and coat the beef and cabbage in a shiny, flavorful glaze.

7. Finish and Serve

Stir in the diced green onions and cook for an additional minute. Optionally, sprinkle sesame seeds over the dish for extra texture and visual appeal. Serve hot as a standalone lunch or over cauliflower rice for a complete low-carb meal. Adjust seasoning to taste, adding more soy sauce, pepper, or sweetener if desired.

Tips and Variations

  • Protein Alternatives: Swap ground beef with ground turkey, chicken, or pork for a lighter or different flavor.
  • Vegetable Add-ins: Low-carb vegetables such as bell peppers, broccoli, zucchini, or snow peas can enhance the texture, color, and nutrition.
  • Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
  • Spice Level: Adjust red pepper flakes or add a dash of sriracha for a spicier variation.
  • Meal Prep: This dish reheats well. Store leftovers in an airtight container in the fridge for up to four days, or freeze portions for up to three months. Reheat on the stovetop or microwave, adding a splash of water or broth to maintain moisture.

This Low-Carb Mongolian Ground Beef and Cabbage recipe is an excellent choice for anyone seeking a quick, flavorful, and healthy lunch. It combines the sweet, savory, and slightly spicy notes of Mongolian cuisine without the carbs from traditional noodles, making it perfect for low-carb diets, meal prep, or a satisfying weeknight lunch.

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