Description
Mongolian Ground Beef and Cabbage – Flavorful and easy stir-fry with beef, cabbage, and savory Mongolian sauce. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium head green cabbage, thinly sliced
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, white parts minced, green parts sliced for garnish
- ⅓ cup low-sodium soy sauce
- 3 tablespoons brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Step 1: Prepare the Sauce In a medium bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes until combined. In a small separate bowl, mix cornstarch with 2 tablespoons water until smooth. Add this slurry to the sauce mixture and whisk until fully incorporated. Set aside while you prepare the other ingredients.
- Step 2: Brown the Beef Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the ground beef and let it cook undisturbed for 2-3 minutes to develop a brown crust on the bottom. Break the meat apart with a wooden spoon and continue cooking until no pink remains, about 5 minutes total. Transfer the browned beef to a plate lined with paper towels to drain excess fat.
- Step 3: Sauté Aromatics Return the pan to medium-high heat and add the remaining 2 tablespoons of oil. Add minced garlic, grated ginger, and the white parts of green onions. Stir constantly for 30-45 seconds until fragrant but not browned – they’ll burn quickly, so keep them moving!
- Step 4: Combine and Finish Return the cooked beef to the pan with the aromatics and stir to combine. Pour in the prepared sauce and stir immediately to coat the meat. Bring to a simmer and let it bubble for about 1 minute until it begins to thicken. Add the sliced cabbage and toss gently to coat with the sauce. Cook for 2-3 minutes, stirring occasionally, until the cabbage is just wilted but still has a pleasant crunch.
- Step 5: Serve Remove your Mongolian Ground Beef and Cabbage from heat and sprinkle with the reserved green onion tops. Give it one final gentle toss before transferring to a serving dish. For an authentic presentation, serve immediately over steamed rice with additional red pepper flakes on the side for those who enjoy extra heat.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 370 per serving
- Sugar: 12 grams
- Sodium: 930 mg
- Fat: 22 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
- Protein: 22 grams
- Cholesterol: 65 mg