Mongolian Beef with Cabbage

How to prepare savory-sweet Mongolian ground beef with cabbage that brings takeout-style flavor and about 28g of protein per serving in just 30 minutes.

Whenever a takeout craving hits but you still want something high in protein, this Mongolian Beef with Cabbage recipe is a great solution. Each serving delivers around 28 grams of protein while keeping carbs low and flavor high. It has quickly become one of my favorite weeknight dinners, especially on busy evenings when everyone is hungry and time is limited.

I used to think low-carb dinners were bland and repetitive until I tried this dish one evening. The first time I served it, my family instantly asked for more. The rich savory-sweet sauce coats tender cabbage and perfectly seasoned beef, giving it that familiar takeout flavor. The best part is that most people don’t even notice they’re eating a generous amount of cabbage. Plus, it comes together in about 30 minutes, which is often faster than waiting for food delivery.

Ingredients for Low Carb Mongolian Beef with Cabbage

For this recipe, I usually choose 85/15 ground beef because it provides great flavor without making the dish overly greasy. The sliced cabbage may seem like a lot at first, but it cooks down significantly and works as a great substitute for noodles. A large 12-inch skillet or wok with high sides works best for cooking everything evenly.

• 1 lb ground beef (85/15 works well)
• 1/2 head cabbage, thinly sliced (about 4–5 cups)
• 1 tbsp sesame oil, divided – toasted sesame oil adds deeper flavor
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated – fresh ginger adds the best flavor
• 1/4 cup coconut aminos (or low-sodium soy sauce)
• 1 tbsp erythritol (or brown sugar if not keto)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, sliced for garnish
• 1 tsp sesame seeds for garnish – lightly toast them for extra flavor

Step-by-Step Instructions

Using a large 12-inch skillet or wok is helpful because the cabbage takes up a lot of space at the beginning. The high sides make it easier to toss everything without spilling over the pan.

Step 1

In a small bowl, whisk together the coconut aminos, erythritol, and red pepper flakes until the sweetener dissolves completely. Set the sauce aside. It will thicken nicely once it hits the hot pan later.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a spatula until fully browned and no pink remains. The beef should develop slightly crispy edges for extra flavor. Drain any excess fat and transfer the cooked beef to a plate.

Step 3

Add the remaining 1 tablespoon sesame oil to the same skillet. Stir in the sliced cabbage and cook for 5–7 minutes, stirring occasionally until it softens and reduces to about half its size. The edges may lightly caramelize, which adds a delicious depth of flavor. The cabbage should be tender but still slightly crisp.

Step 4

Add the minced garlic and grated ginger to the cabbage and cook for about 1 minute until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.

Step 5

Return the cooked ground beef to the skillet with the cabbage. Pour the prepared sauce over the mixture and stir well so everything is evenly coated.

Step 6

Cook for 2–3 minutes, stirring frequently, until the sauce thickens into a glossy glaze that coats the beef and cabbage. Remove from heat and top with sliced green onions and sesame seeds before serving.

What to Serve with Low Carb Mongolian Beef with Cabbage

This dish is satisfying on its own, but pairing it with a few sides can create a more balanced meal.

Cauliflower Rice
Its mild flavor soaks up the savory sauce while keeping the meal low-carb and adding extra vegetables.

Egg Roll in a Bowl
Another cabbage-based dish that pairs well with the Mongolian flavors and adds variety to your dinner or meal prep.

Cucumber Salad with Rice Vinegar
The refreshing crunch balances the richness of the beef and gives the meal a light, fresh contrast.

Steamed Broccoli
Adds fiber and a slight bitterness that complements the sweet and savory sauce while providing a nice texture contrast.

Asian Ground Beef Lettuce Wraps
Serve the Mongolian beef inside crisp lettuce leaves for a fun and interactive meal with a refreshing crunch.

Storage & Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often become even better after sitting overnight, making this recipe perfect for meal prep during busy weeks.

For reheating, warm it in a skillet over medium heat for the best texture. If the sauce becomes too thick, add a small splash of water while reheating. Avoid microwaving for too long because it can make the cabbage soft and watery.

This recipe also works well for meal prep containers with your favorite sides. You can freeze it for up to 3 months, though the cabbage may soften slightly after thawing.

Conclusion

This low-carb Mongolian beef with cabbage shows that healthy meals can still be rich in flavor and satisfying. With about 28 grams of protein per serving and a cooking time of just 30 minutes, it’s an easy recipe to rely on during busy weeknights. Try it once and it may quickly become a regular part of your dinner rotation.