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Low Carb Mongolian Ground Beef Cabbage

Mongolian beef cabbage made with a sticky-sweet, glossy Mongolian glaze—ground beef tossed with tender shredded cabbage for a takeout-style low carb dinner. This easy keto Asian beef stir-fry thickens fast and coats every bite without the carbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef cabbage stir fry
  • 1.5 lb ground beef Use 85–90% lean for best browning; drain if there’s excess fat.
  • 0.5 can green cabbage Thinly shredded; about 1/2 head.
  • 5 garlic Minced cloves.
  • 1 tbsp fresh ginger Grated.
  • 0.3333333333 cup soy sauce For the Mongolian sauce.
  • 3 tbsp brown sugar For classic Mongolian sweetness (swap to keto-friendly brown sugar if desired).
  • 1 tbsp sesame oil Adds nutty aroma to the glaze.
  • 1 tbsp hoisin sauce Thick, savory depth for the glaze.
  • 0.25 cup beef broth Helps loosen and bind the sauce.
  • 1 tsp cornstarch Thickens the sauce into a glossy coating.
  • 2 tbsp vegetable oil For browning and stir-frying.
  • green onions For garnish.
  • sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the Mongolian sauce
  1. Whisk together soy sauce, brown sugar, sesame oil, hoisin sauce, beef broth, and cornstarch until smooth, then set aside.
Brown the beef
  1. Heat vegetable oil in a large wok or skillet over high heat, then add ground beef and brown it, breaking apart, until fully cooked and fat is released—drain excess fat if needed.
Cook garlic and ginger
  1. Add minced garlic and grated ginger and cook for 30 seconds, stirring constantly so they don’t burn.
Stir-fry the cabbage
  1. Add thinly shredded green cabbage and stir-fry for 3–4 minutes, until wilted but still slightly crisp.
Glaze and finish
  1. Pour the Mongolian sauce over the beef and cabbage and toss to combine, then cook for 2–3 minutes until the sauce thickens and glazes the pan mixture.
Serve
  1. Garnish with green onions and sesame seeds, then serve immediately while the cabbage still has bite.

Notes

Pro tip: cook over high heat and don’t overcook the cabbage—3–4 minutes is enough for wilted but slightly crisp texture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through (add a splash of water if the sauce tightens). Freezing isn’t recommended because cabbage can get softer after thawing. For a true keto swap, replace brown sugar with a keto-friendly brown sugar substitute measured 1:1 (or use a small amount of erythritol-based syrup) to keep the Mongolian glaze flavor while reducing net carbs.