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Low Carb Mongolian Ground Beef and Cabbage Recipe
Ash Tyrrell

Low Carb Mongolian Ground Beef and Cabbage Recipe

I still remember the first time I made this Low Carb Mongolian Ground Beef and Cabbage recipe — the savory aroma filled my kitchen instantly. It quickly became one of my go-to meals because it’s packed with flavor yet keeps things light and low in carbs.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – Use 80/20 or 85/15 beef for juicy flavor; lean beef can dry out quickly.
  • ½ head fresh cabbage chopped – Fresh cabbage keeps a nice texture; frozen cabbage releases too much moisture.
  • 1 tablespoon sesame oil – Adds nutty aroma and authentic Asian flavor to the dish.
  • 8 cloves garlic minced – Fresh garlic gives deeper flavor than jarred versions.
  • 1 tablespoon fresh ginger minced – Adds warmth and balances sweetness in the sauce.
  • ½ teaspoon red pepper flakes – Adds mild heat; adjust based on spice preference.
  • ½ cup low-sodium soy sauce – Keeps salt levels balanced while providing umami flavor.
  • 2 tablespoons brown sugar Swerve – A low-carb sweetener alternative to regular brown sugar.
  • ¼ cup hoisin sauce – Provides sweet and savory depth typical in Mongolian-style dishes.
  • 1 cup beef broth – Helps create sauce volume and prevents dryness.
  • 3 teaspoons cornstarch – Thickens the sauce so it coats the beef and cabbage well.
  • ⅓ cup green onions chopped – Adds freshness and color at the end.
  • 1 tablespoon sesame seeds optional – Adds light crunch and improves presentation

Method
 

  1. Chop the cabbage into bite-size pieces so it cooks evenly and remains slightly crisp. Fresh cabbage holds texture better than pre-cut versions. Keep it ready before starting the cooking process.
  2. Heat sesame oil in a skillet over medium-high heat and cook the beef until browned. Break the meat apart while cooking to create even texture. Browning develops flavor for the whole dish.
  3. Move the cooked beef aside and sauté garlic and ginger in the same pan. Cooking them briefly releases their aroma without burning. This step infuses flavor into the oil and beef.
  4. Add cabbage and red pepper flakes, stirring to combine. Cook until cabbage softens slightly but still retains some crunch. Overcooking can make it mushy.
  5. Mix soy sauce, hoisin sauce, and sweetener in one bowl. In another bowl, mix beef broth and cornstarch, then combine both mixtures. Pour sauce into the skillet.
  6. Stir everything together and allow the mixture to simmer. The sauce thickens quickly and coats the beef and cabbage evenly. Adjust seasoning if needed.
  7. Turn off the heat and stir in green onions. Sprinkle sesame seeds on top if desired. Serve hot for best flavor and texture.

Notes

  • I always use fresh garlic and ginger because the flavor difference is huge.
  • I avoid overcooking cabbage so the dish keeps a satisfying crunch.
  • If the sauce tastes too salty, I add a splash of broth to balance it.
  • Letting the sauce simmer briefly deepens the flavor.
  • I taste and adjust sweetness or spice before serving.