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–+ servings
Mongolian Ground Beef and Cabbage

Mongolian Ground Beef and Cabbage: A Flavor-Packed Dinner

A deliciously quick and low-carb Mongolian Ground Beef and Cabbage dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mongolian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 pound Ground Beef can be substituted with ground turkey or chicken
  • 1 medium Onion yellow or white onions are great choices
  • 3 cloves Garlic minced for best flavor
  • 1 teaspoon Ground Ginger fresh ginger gives a pop of vibrant flavor
  • 1 teaspoon Red Pepper Flakes adjust according to spice preference
For the Vegetables
  • 4 cups Cabbage shredded
  • 2 stalks Green Onions for garnish
For the Seasoning
  • 1 tablespoon Soy Sauce coconut aminos can be a low-sodium alternative
  • 1 tablespoon Sesame Oil toasted sesame oil deepens the flavor
  • 1 tablespoon Rice Vinegar apple cider vinegar can work as a substitute
  • to taste Salt for seasoning
  • to taste Pepper for seasoning

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Brown the ground beef in a large skillet over medium heat for about 5-7 minutes, breaking it apart and draining excess fat.
  2. Add diced onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent.
  3. Stir in shredded cabbage and sauté for another 5 minutes until tender, but still crunchy.
  4. Combine soy sauce, sesame oil, rice vinegar, ginger, red pepper flakes, salt, and pepper, stirring to coat the cabbage.
  5. Garnish with sliced green onions and serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 10gProtein: 26gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Adjust the garlic and ginger to suit your taste, and watch your sautéing time to keep the cabbage crunchy.

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