Low-carb Mongolian Ground Beef And Cabbage
This Low-Carb Mongolian Ground Beef and Cabbage dish is a quick and flavorful meal that combines seasoned ground beef with tender cabbage for a satisfying dinner that's perfect for those watching their carb intake.
Equipment
- 1 large skillet or frying pan
- 1 wooden spatula or spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 knife
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 4 cups green cabbage, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1-2 green onions chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion to the skillet and sauté for about 3 minutes until translucent.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and fully cooked.
- Stir in the minced garlic, ground ginger, and black pepper, cooking for another minute until fragrant.
- Add the sliced cabbage to the skillet and stir well. Cook for about 5 minutes, or until the cabbage is tender and wilted.
- Pour in the soy sauce and oyster sauce (if using) over the mixture, stirring to incorporate all flavors evenly. Continue cooking for an additional 2-3 minutes.
- Drizzle the sesame oil over the beef and cabbage mixture and stir to combine.
- Remove from heat and garnish with chopped green onions before serving.
Notes
For added heat, consider adding red pepper flakes or sriracha sauce.
This dish can be customized with other low-carb vegetables like bell peppers or zucchini.
Serve it alone or with a side of cauliflower rice for a more filling meal without the carbs.