Description
A simple yet incredibly flavorful Mongolian Cabbage with Ground Beef recipe that is a family favorite, consistently getting rave reviews. This dish combines tender-crisp cabbage with savory ground beef, all coated in a rich, umami-packed sauce. It's quick, healthy, made with simple pantry staples, and perfect for weeknight dinners.
Ingredients
1 lb Ground Beef (80/20)
1 small head Green Cabbage
1 small Yellow Onio
3 cloves Garlic
1 tbsp fresh Ginger
1/4 cup Soy Sauce
2 tbsp packed Brown Sugar
1 tbsp Rice Vinegar
1 tsp Sesame Oil
1 tbsp Cornstarch
2 tbsp Water or Beef Broth
1 tbsp Vegetable Oil
2 Green Onions
1 tsp Sesame Seeds
Instructions
- Whisk together the soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl to prepare the sauce
- In a separate tiny bowl, combine cornstarch with water or broth to create a slurry
- Heat vegetable oil in a large skillet or wok over medium-high heat
- Add the ground beef and cook, breaking it up with a spoon, until it browns completely. Drain any excess fat
- Add the diced onion to the skillet. Cook until it softens, about 3-4 minutes
- Stir in the minced garlic and grated ginger; cook for another minute until fragrant. Do not burn the garlic
- Add the shredded cabbage to the skillet. Cook, stirring frequently, until the cabbage wilts down and becomes tender-crisp, typically 5-7 minutes
- Pour the prepared sauce mixture over the cabbage and beef. Stir well to coat everything evenly
- Stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens
Notes
Always use fresh ginger and garlic for the most vibrant flavor.
Do not overcrowd your pan; cook the beef in batches if necessary to ensure proper browning.
Avoid overcooking the cabbage; it should remain tender-crisp for optimal texture.
Taste the sauce before adding it, and adjust sweetness or saltiness as needed.
Garnish with fresh green onions and sesame seeds to elevate presentation and taste.
Store any leftover Mongolian Cabbage with Ground Beef in an airtight container in the refrigerator for up to 3-4 days.
Reheat portions gently in a microwave or on the stovetop over medium heat. Add a splash of water or broth if it seems dry.
For a gluten-free option, use tamari instead of soy sauce.
Green cabbage works best, but Napa cabbage can be used for a slightly milder, quicker-cooking alternative.
To add heat, incorporate a pinch of red pepper flakes with the sauce.
For richer flavor, a splash of oyster sauce can be added to the sauce mixture.
Serve over steamed white or brown rice, quinoa, or cauliflower rice for a low-carb option. A simple side salad also pairs well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Mongolian Cabbage, Ground Beef, weeknight dinner, quick, healthy, gluten-free, family favorite, stir-fry