In the whirl of the week, when time feels like a fleeting whisper, I find solace in quick culinary creations that don’t skimp on flavor. Enter my Low-Carb Mongolian Ground Beef and Cabbage Skillet Delight—an easy dish that effortlessly marries tender ground beef and vibrant cabbage in a savory embrace of garlic and ginger. This recipe not only caters to a low-carb lifestyle, but it also comes together in just 25 minutes, making it a perfect contender for weeknight dinners. It’s packed with nourishment while still delightful to the taste buds, ensuring even the pickiest eaters are satisfied. With its vibrant colors and heavenly aroma, you’ll want to savor every bite. What’s your favorite quick recipe that brings you pure joy and comfort?
Why is Mongolian Ground Beef and Cabbage a Winner?
Quick Cooking Time: This dish comes together in just 25 minutes, perfect for busy weeknights when you’re short on time.
Low-Carb Goodness: With its nutritious ingredients and minimal carbs, you can enjoy a satisfying meal that aligns with your health goals.
Savory Flavors: The delightful combination of garlic, ginger, and soy sauce delivers a robust umami punch that tantalizes the taste buds.
Versatile Options: Feel free to swap out the ground beef for turkey or tofu, or mix in extra veggies like bell peppers for a nutritious twist. Pair it with coconut rice or a fresh salad for a complete meal!
Family-Friendly Appeal: Even picky eaters will be drawn to the colorful presentation and delicious flavors of this dish, making it a sure hit at the dinner table.
Ready to explore more delicious creations? Check out my Sticky Beef Noodles and Slow Cooker Beef recipes!
Mongolian Ground Beef and Cabbage Ingredients
• Discover the essential ingredients for an unforgettable dish!
For the Skillet
- Ground Beef – Main protein source providing flavor and richness; choose lean beef for a healthier option.
- Cabbage – Adds bulk and crunch while keeping the dish low in carbs; green or Napa cabbage works perfectly.
- Onion – Adds sweetness and depth of flavor; yellow or white onions are the best choices.
- Garlic – Essential for aromatic flavor; fresh minced garlic is key for the best taste.
- Soy Sauce (or Coconut Aminos) – Adds umami depth; opt for coconut aminos for a lower-sodium alternative.
- Sesame Oil – Provides a nutty flavor that enhances the dish; optional but recommended for richness.
- Rice Vinegar – Balances flavors with acidity; apple cider vinegar can be used as a substitute.
- Ground Ginger – Infuses warmth; use fresh ginger for a vibrant taste.
- Red Pepper Flakes – Introduces heat; adjust quantity based on your spice preference.
- Salt and Pepper – Essential seasonings to enhance the overall flavor.
- Green Onions – For garnish, adding a pop of freshness; sliced tops are the way to go.
- Toasted Sesame Seeds – Optional garnish for an added crunch and flavor contrast.
Enjoy crafting this delightful Mongolian Ground Beef and Cabbage dish that will warm your heart and please your palate!
Step‑by‑Step Instructions for Mongolian Ground Beef and Cabbage
Step 1: Brown Ground Beef
Heat a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula until it’s browned and fully cooked with no pink remaining. Drain excess fat but leave a little for flavor. This will create a juicy base for your Mongolian Ground Beef and Cabbage.
Step 2: Sauté Aromatics
Next, introduce finely diced onion and minced garlic to the skillet with the browned beef. Stir continuously for about 2-3 minutes, allowing the onion to soften and the garlic to become fragrant, filling your kitchen with a wonderful aroma that enhances the flavor profile of the dish.
Step 3: Add Cabbage
Now, stir in the shredded cabbage. Sauté the mixture for 5 minutes, allowing the cabbage to wilt while still retaining a bit of crunch. The vibrant colors will start to shine through, creating a beautiful medley in your Mongolian Ground Beef and Cabbage skillet.
Step 4: Combine Ingredients
Pour in the soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix all the ingredients well and let it cook for an additional 2-3 minutes. This step allows the flavors to meld together, creating a rich and savory taste that is integral to the dish.
Step 5: Serve
Once everything is well combined and heated through, it’s time to serve. Garnish your Mongolian Ground Beef and Cabbage with sliced green onions and a sprinkle of toasted sesame seeds for added texture and flavor. Serve hot, and enjoy this quick, delicious meal!
How to Store and Freeze Mongolian Ground Beef and Cabbage
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Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop to preserve texture and flavor.
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Freezer: This dish can be frozen for up to 2-3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
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Reheating: When ready to enjoy, heat in a skillet over medium heat until warmed through, adding a splash of water if needed to maintain moisture.
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Serving Suggestions: Consider serving leftovers over cauliflower rice or with a fresh salad to create a satisfying meal that aligns with your low-carb goals.
Make Ahead Options
These Low-Carb Mongolian Ground Beef and Cabbage skillet meals are a dream come true for meal prep lovers! You can brown the ground beef and sauté the aromatics (onion and garlic) up to 24 hours in advance, storing them in the fridge to intensify their flavors. Additionally, you can shred the cabbage and chop the green onions ahead of time, keeping them refrigerated for up to 3 days. When you’re ready to serve, simply combine everything in the skillet along with the soy sauce, sesame oil, and other seasonings, and heat it through for a delicious dinner that feels fresh and satisfying, perfectly complementing your busy weeknights!
Mongolian Ground Beef and Cabbage Variations
Feel free to get creative and make this dish your own! The possibilities are endless, and each variation adds a unique twist to the classic flavors.
- Turkey Substitute: Swap the ground beef for ground turkey for a leaner protein option that’s still satisfying.
- Vegetarian Delight: Use crumbled tofu or tempeh instead of meat, bringing a hearty, plant-based twist to the dish.
- Extra Veggies: Add bell peppers, snap peas, or carrots for a colorful boost of nutrition and flavor. They’ll add a delightful crunch!
- Spice It Up: Increase the red pepper flakes for an extra kick or add some fresh chili for an authentic heat experience.
- Soy-Free Alternative: Use tamari or coconut aminos as a gluten-free alternative to soy sauce, maintaining those savory flavors.
- Nutty Addition: Incorporate chopped peanuts or cashews for added texture and a wholesome nutty flavor. Their crunch will elevate each bite!
- Cabbage Variation: Try replacing the cabbage with shredded kale or bok choy for a different texture and taste that’s just as delicious.
- Zesty Finish: Drizzle fresh lime or lemon juice just before serving for a bright burst of acidity that enhances all the savory notes.
Wondering how to further explore delicious Asian-inspired recipes? Don’t miss my French Onion Beef Short Rib Soup or check out the bold flavors in my Creamy Mushroom and Asparagus Chicken Penne!
What to Serve with Low-Carb Mongolian Ground Beef and Cabbage
Indulge your senses while crafting a complete meal around this delightful dish, filled with vibrant colors and satisfying flavors.
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Cauliflower Rice: A perfect low-carb alternative to traditional rice, it absorbs the savory sauce beautifully and offers added texture.
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Fresh Green Salad: Crisp greens with a light vinaigrette contrast the rich flavors of the beef, refreshing your palate with every bite.
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Steamed Broccoli: Nutritious with a wonderful crunch, it complements the dish’s savory notes while adding vibrant color to your plate.
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Roasted Brussels Sprouts: Sweet and nutty, they perform a delightful dance with the spicy kick of the dish, creating a delicious balance of flavors.
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Sesame Ginger Dressing: Drizzle this over a spinach salad to enhance the Mongolian flavors and provide a tangy contrast on the side.
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Iced Green Tea: A refreshing drink that calms the palate while the dish’s spices tantalize the taste buds, creating a harmonious dining experience.
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Coconut Cream Dessert: End the meal on a sweet note with a light, fluffy dessert that mirrors the comforting, rich flavors of the main dish perfectly.
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Miso Soup: This savory broth adds umami depth while warming you up, providing a soothing companion to the savory delight of the Mongolian Ground Beef and Cabbage.
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Pickled Vegetables: These bring a tangy crunch to the meal, brightening the flavors and providing a delightful contrast to the dish’s warmth.
Expert Tips for Mongolian Ground Beef and Cabbage
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Quality Beef Matters: Choose lean ground beef to keep the dish healthy while maximizing flavor. Check for 90% lean or higher for the best results.
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Avoid Overcooking Cabbage: To maintain texture, sauté the cabbage until it’s just wilted, not mushy. This keeps the crunch and enhances the overall enjoyment of the dish.
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Customize Your Heat: Adjust the amount of red pepper flakes based on your spice preference. You can always start with less and add more later if you desire a kick!
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Umami Boost: If you love umami flavors, add an extra splash of soy sauce or coconut aminos for a deeper taste. Just be mindful of salt levels if you’re watching sodium intake.
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Prep Ahead: You can chop your vegetables and prep your sauces in advance. This not only saves time but makes throwing together the Mongolian Ground Beef and Cabbage a breeze on busy nights!
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Store Properly: Leftover Mongolian Ground Beef and Cabbage can be stored in an airtight container in the fridge for up to four days. Reheat gently to maintain the best texture.
Mongolian Ground Beef and Cabbage Recipe FAQs
How do I select the right cabbage for this recipe?
Absolutely! When choosing cabbage, look for heads that are heavy for their size with crisp, tightly packed leaves. Avoid any with dark spots or wilting, as these indicate ripeness issues. Both green and Napa cabbage work wonderfully, but Napa will lend a slightly sweeter flavor.
What’s the best way to store leftover Mongolian Ground Beef and Cabbage?
For optimal freshness, store leftovers in an airtight container in the fridge for up to 4 days. If you’re feeling adventurous, you can also freeze the dish for up to 2-3 months. To do this, allow it to cool fully, then transfer to a freezer-safe container. When you’re ready to eat, let it thaw overnight in the fridge before reheating gently on the stovetop.
Can I freeze Mongolian Ground Beef and Cabbage?
Yes, you can! To freeze, follow these simple steps: First, let the dish cool completely after cooking. Next, portion it into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. Seal tightly and label with the date. It can be stored for up to 2-3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat in a skillet over medium heat, adding a splash of water if needed to maintain moisture.
What if I have leftovers that are too salty?
If you find that your Mongolian Ground Beef and Cabbage is too salty, don’t worry! Adding some extra shredded cabbage can help absorb the excess salt. You could also stir in a splash of unsalted broth or water during reheating to dilute the saltiness. Lastly, serving it over cauliflower rice or plain rice can balance out the flavors nicely.
Are there any allergenic ingredients I should be aware of?
If you’re preparing this dish for someone with dietary restrictions, keep in mind that soy sauce contains gluten and may pose an issue for those with celiac disease or gluten sensitivities. You can substitute with coconut aminos, which are gluten-free and lower in sodium. Additionally, check for any allergies to sesame if using sesame oil or toasted sesame seeds as garnish. Always consult your guest regarding their dietary needs for a delightful meal!
Mongolian Ground Beef and Cabbage Skillet in 25 Minutes
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes until browned and fully cooked. Drain excess fat, leaving a little for flavor.
- Introduce finely diced onion and minced garlic to the skillet and stir continuously for 2-3 minutes until softened and fragrant.
- Stir in the shredded cabbage and sauté for 5 minutes until wilted yet crunchy.
- Pour in the soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
- Garnish with sliced green onions and toasted sesame seeds before serving hot.
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