Low-Carb Mongolian Beef Skillet

This Low-Carb Mongolian Ground Beef and Cabbage is my go-to weeknight dinner when I need something delicious without spending hours in the kitchen. The combination of savory beef, tender cabbage, and that irresistible soy-sesame sauce creates a satisfying meal that comes together in one pan while delivering restaurant-quality flavor.

I discovered this recipe during a particularly busy month when I needed quick dinners that wouldn't derail my low-carb eating plan. It became an instant favorite that even my carb-loving friends request when they visit.

Ingredients

• Ground beef. The foundation of the dish provides hearty protein and rich flavor. Choose 80/20 for best flavor or leaner if preferred.
• Onion. Adds aromatic sweetness as it cooks down. Look for firm onions with no soft spots.
• Garlic. Provides essential depth and aroma. Fresh cloves will give the most vibrant flavor.
• Green cabbage. Creates bulk and absorbs all the delicious flavors. Select heads that feel heavy for their size.
• Soy sauce. Delivers the signature umami flavor. Opt for low sodium versions if watching salt intake.
• Sesame oil. Critical for authentic Asian flavor. The toasted variety provides the most aromatic quality.
• Rice vinegar. Balances the richness with gentle acidity. Choose unseasoned for better control of flavors.
• Ground ginger. Adds warmth and complexity. Fresh grated ginger works beautifully too if available.
• Red pepper flakes. Provides optional heat that enhances the overall profile. Adjust to your preference.
• Green onions. Adds fresh flavor and visual appeal as garnish. Look for bright firm stalks.
• Sesame seeds. Optional garnish that adds texture and nutty flavor. Toasting them briefly enhances their taste.

Step-by-Step Instructions

Brown the Beef

Heat a large skillet over medium heat until you can feel warmth hovering your hand above the surface. Add the ground beef, breaking it into small pieces with a wooden spatula. Allow it to cook undisturbed for about 2 minutes before stirring to develop deeper flavor. Continue cooking and breaking up meat for about 5 minutes total until completely browned with no pink remaining. If there's excessive fat, tilt the pan and spoon off excess, leaving about a tablespoon for flavor.

Sauté the Aromatics

Add the finely diced onion directly to the browned beef, stirring to coat in the remaining fat. Cook for 2 minutes until the onion begins to turn translucent around the edges. Add the minced garlic and stir continuously for 30 seconds until fragrant but not browned. The garlic should smell sweet rather than bitter which indicates perfect cooking.

Incorporate the Cabbage

Add the shredded cabbage to the skillet in batches if needed, stirring between additions to allow it to wilt slightly and make room for more. Once all cabbage is added, cook for approximately 5 minutes, stirring occasionally. The cabbage should soften but still maintain a slight crispness for textural contrast. It will reduce in volume by about half when properly cooked.

Season the Dish

Pour the soy sauce, sesame oil, and rice vinegar directly over the mixture, followed by sprinkling the ground ginger, red pepper flakes, salt and black pepper. Stir thoroughly to ensure every bite is seasoned evenly. Allow everything to simmer together for 2 to 3 minutes, stirring occasionally. The liquid should reduce slightly, coating the ingredients rather than pooling in the pan.

Finish and Serve

Remove the skillet from heat once the flavors have melded and cabbage reaches your preferred tenderness. Taste and adjust seasonings if necessary. Sprinkle generously with sliced green onions and toasted sesame seeds just before serving to preserve their fresh flavor and texture. Serve immediately while still hot, either as a standalone dish or over cauliflower rice for a complete low-carb meal.

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This dish reminds me of my first attempt at low-carb cooking when I was convinced flavor would be sacrificed. The moment the sesame oil hit the pan, filling my kitchen with its nutty aroma, I knew this would become a staple in my recipe collection. Now it's the meal I make whenever I need comfort food without the carb crash.

Easy Substitutions

The beauty of this recipe lies in its flexibility. If you're out of ground beef, ground turkey or chicken works beautifully though I recommend adding a tablespoon of olive oil to compensate for the lower fat content. For a vegetarian version, crumbled firm tofu or tempeh creates a satisfying alternative once seasoned properly with a little extra soy sauce.

Make Ahead and Storage

This dish actually improves overnight as the flavors continue to develop. Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For meal prep, portion into individual containers with cauliflower rice on the side. Reheat in the microwave for 1 to 2 minutes or in a skillet over medium heat until warmed through, adding a tiny splash of water if it seems dry.

Customize Your Heat Level

While the recipe includes red pepper flakes, the heat level is entirely customizable. For a milder version simply omit the red pepper flakes completely. If you enjoy spicier food, increase the amount to 1/2 teaspoon or add a teaspoon of sriracha or chili garlic sauce to the seasoning stage. For serious heat lovers, thinly sliced fresh jalapeño added with the onions creates a delicious kick.

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Recipe FAQs

→ Can I use pre-shredded cabbage to save time?

Yes! Pre-shredded cabbage or coleslaw mix (without dressing) works perfectly in this dish and will save prep time. Just make sure the cabbage pieces aren't too large for even cooking.

→ How can I make this dish more spicy?

To increase the heat, add more red pepper flakes, a drizzle of chili oil, or a tablespoon of sriracha or gochujang paste when adding the other sauce ingredients.

→ What can I substitute for ground beef?

Ground turkey, chicken, or pork all work well as substitutes. For a vegetarian version, try using crumbled firm tofu or tempeh instead of meat.

→ Is this dish suitable for meal prep?

Absolutely! This dish reheats beautifully and will keep in the refrigerator for 3-4 days in airtight containers. The flavors actually develop more over time, making it ideal for meal prep.

→ What can I serve with this Mongolian beef and cabbage?

For a low-carb option, serve over cauliflower rice. Other complementary sides include kimchi, steamed broccoli, or a simple cucumber salad dressed with rice vinegar.

→ Can I freeze leftovers of this dish?

Yes, though the texture of the cabbage may change slightly upon thawing. Freeze in portion-sized containers for up to 3 months and reheat thoroughly when ready to serve.