Low-Carb Mongolian Ground Beef and Cabbage is a quick, flavorful weeknight dinner that delivers all the bold, sweet-savory Asian flavors you crave without the carbs. Tender ground beef and crisp cabbage get coated in a rich Mongolian-style sauce made with soy sauce, ginger, garlic, and just a touch of sweetness, creating a satisfying one-pan meal that’s ready in just 20 minutes. With only 7-10 grams of net carbs per serving, this keto-friendly dish proves you don’t need rice or noodles to enjoy incredible Asian-inspired comfort food.
Why This Recipe is a Winner
The beauty of this recipe is its simplicity and speed—everything cooks in one skillet in under 30 minutes, making it perfect for busy weeknights. The cabbage adds bulk and crunch while keeping the carb count low, and it soaks up all that delicious sauce without getting mushy. The combination of sesame oil, fresh ginger, and garlic creates authentic Mongolian flavors, while a sugar substitute delivers that signature sweet-savory balance without spiking your blood sugar. It’s budget-friendly, uses pantry staples, and tastes even better than takeout.
Complete Ingredient List
Main Ingredients
- 1 pound ground beef (80/20 blend recommended for flavor)
- 4 cups shredded green cabbage (about ½ large head, chopped into bite-sized pieces)
- 1 medium onion, thinly sliced or diced
- 1 tablespoon olive oil or avocado oil
Aromatics
- 3-8 cloves garlic, minced (adjust to taste)
- 1 tablespoon fresh ginger, grated or minced (or 1 teaspoon ground ginger)
- ½ teaspoon red pepper flakes (adjust for heat preference)
Mongolian Sauce
- ¼ to ½ cup low-sodium soy sauce (or coconut aminos for gluten-free)
- 2-3 tablespoons hoisin sauce
- 2-3 tablespoons brown sugar substitute (Swerve, erythritol, or monk fruit)
- 1 teaspoon sesame oil
- ¼ cup beef broth or water (optional, for thinner sauce)
- 1 teaspoon cornstarch or xanthan gum (optional, for thickening)
For Garnish
- ⅓ cup green onions, chopped
- 1 tablespoon sesame seeds
- Fresh cilantro (optional)
Step-by-Step Instructions
Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Total Time: 20-30 minutes
Servings: 4
Brown the Ground Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula, until it’s completely browned and no pink remains. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.
Sauté the Aromatics
Push the browned beef to one side of the skillet. Add the sliced onion to the cleared space and sauté for 3-4 minutes until translucent and slightly caramelized. Add the minced garlic and grated ginger to the center of the pan and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
Add the Cabbage
Add the chopped cabbage to the skillet and mix everything together with the beef and aromatics. Sprinkle the red pepper flakes over the mixture. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften but still retains some crunch. The cabbage will reduce significantly in volume as it cooks.
Prepare the Sauce
While the cabbage cooks, whisk together the soy sauce, hoisin sauce, brown sugar substitute, and sesame oil in a small bowl. If you want a thicker sauce, mix the cornstarch with a tablespoon of cold water to create a slurry and add it to the sauce mixture.
Combine and Simmer
Pour the prepared sauce over the beef and cabbage mixture in the skillet. Stir well to ensure the sauce evenly coats all the meat and vegetables. Continue cooking for 2-3 minutes, stirring frequently, until the sauce thickens slightly and everything is heated through. If the sauce seems too thick, add a splash of beef broth or water to reach your desired consistency.
Finish and Serve
Remove from heat and stir in the chopped green onions, reserving some for garnish. Transfer to serving bowls or plates and sprinkle with sesame seeds and remaining green onions. Serve immediately while hot.
Expert Tips for Perfect Results
Use fresh ginger and garlic rather than powdered versions for the most authentic, vibrant flavor. Don’t overcook the cabbage—it should be tender-crisp, not mushy, for the best texture contrast. Adjust the sweetness level to your taste and carb goals; you can reduce or omit the sweetener entirely for even lower carbs. For maximum flavor, let the beef develop a nice brown crust before stirring. Taste the sauce before adding it to the skillet and adjust seasonings as needed. Store leftovers in an airtight container for up to 4 days; the flavors actually intensify overnight. Reheat gently in a skillet or microwave, adding a splash of water if needed.
Delicious Variations
Spicy Mongolian Beef: Double the red pepper flakes or add sriracha and extra garlic for serious heat
Veggie-Loaded: Add sliced bell peppers, mushrooms, or snap peas for extra vegetables
Different Proteins: Use ground turkey, chicken, or pork instead of beef
Lettuce Wraps: Serve in crisp lettuce cups for an even lower-carb option
Asian Greens: Substitute or add bok choy, napa cabbage, or Chinese broccoli
Korean-Style: Add gochujang (Korean chili paste) for a spicy Korean twist
Meal Prep Bowls: Serve over cauliflower rice with a soft-boiled egg on top
Extra Sauce: Double the sauce recipe if you like it extra saucy
Serving Suggestions
This dish is delicious on its own as a complete low-carb meal, but you can also serve it over cauliflower rice, shirataki noodles, or zucchini noodles for added volume. For non-keto family members, serve it alongside regular rice or lo mein noodles. It pairs beautifully with Asian cucumber salad, steamed edamame, or egg drop soup for a complete Asian-inspired meal. The leftovers make excellent meal prep—portion into containers with your choice of low-carb base for easy grab-and-go lunches.
Nutritional Information
Each serving contains approximately 306 calories with 7-10 grams of net carbs (depending on ingredients used), making it perfectly keto-friendly. You’ll get about 25-30 grams of protein from the beef, healthy fats, and plenty of fiber from the cabbage. The cabbage adds volume and nutrients including vitamins C and K while keeping calories low, making this a satisfying meal that supports weight management and fits easily into low-carb and ketogenic lifestyles.
Perfect for Content Creation
This colorful, saucy dish is incredibly photogenic with glossy beef, vibrant green cabbage, and bright garnishes of green onions and sesame seeds. The one-pan aspect and quick cooking time appeal to busy home cooks searching for easy weeknight dinners. Capture overhead shots showing the beautiful color contrast, close-ups of the sauce-coated beef and cabbage with steam rising, or styled bowls garnished generously with sesame seeds. The “keto-friendly” and “20-minute meal” hooks are highly searchable and shareable, especially when combined with before/after cooking shots showing the transformation. The Asian fusion angle and low-carb substitution (cabbage instead of noodles/rice) make this recipe perfect for Pinterest pins and Instagram reels targeting health-conscious food lovers.
Make-Ahead and Storage
This recipe is excellent for meal prep because it reheats beautifully and the flavors develop even more after a day in the fridge. Cook a double batch on Sunday and portion it into meal prep containers for easy weekday lunches. Store the beef and cabbage mixture in airtight containers for up to 4 days in the refrigerator. For best results, store any extra sauce separately and add when reheating to keep the cabbage from getting too soft. Reheat in the microwave for 2-3 minutes or in a skillet over medium heat with a splash of water or broth.
This Best Low-Carb Mongolian Ground Beef and Cabbage delivers restaurant-quality flavor in a fraction of the time and carbs, making it a recipe you’ll return to again and again when you need a quick, satisfying, and healthy dinner that the whole family will love.
