Description
A quick and easy low-carb take on the classic Mongolian beef, using ground beef and cabbage for a flavorful weeknight meal.
Ingredients
- 1 lb ground beef
- 1 tbsp avocado oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup shredded green cabbage
- 1/2 cup beef broth
- 1/4 cup low-sodium soy sauce
- 2 tbsp sugar-free brown sugar substitute
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- In a large skillet or wok, heat avocado oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add shredded cabbage to the skillet and stir-fry for 2-3 minutes until it begins to soften.
- In a small bowl, whisk together beef broth, soy sauce, sugar-free brown sugar substitute, rice vinegar, grated ginger, and red pepper flakes (if using).
- Pour the sauce mixture over the beef and cabbage. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened and the cabbage is tender-crisp, about 5-7 minutes.
- Season with salt and black pepper to taste.
- Serve hot, garnished with sesame seeds and chopped green onions if desired.
Notes
- For a spicier dish, add more red pepper flakes.
- If you don’t have sugar-free brown sugar substitute, you can use a small amount of regular brown sugar or a different low-carb sweetener. Adjust to your taste.
- Feel free to add other low-carb vegetables like bell peppers or broccoli florets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired