Mongolian Ground Beef and Cabbage
What makes this dish stand out is how well the cabbage soaks up the sauce. It becomes tender, slightly sweet, and full of flavor, balancing the savory beef beautifully.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Small bowl
- Measuring Spoons and Cups
Ingredients
- 1 lb ground beef
- 1 medium head cabbage sliced thin
- 1 small onion sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes optional
- 1/4 cup beef broth or water
- 2 tbsp vegetable oil
- 2 –3 green onions chopped (for garnish)
- Cooked rice for serving, optional
Instructions
Step 1: Prep all your ingredients
- Start by getting everything ready before you turn on the heat. Slice the cabbage thinly so it cooks down evenly, chop your onion, mince the garlic, and grate the ginger.
- In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, rice vinegar, and beef broth. This will be your sauce, so make sure everything is well combined.
- Pro tip: Having everything prepped first makes the cooking process smooth and stress-free since this dish comes together quickly once you start cooking.
Step 2: Brown the ground beef
- Place a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the ground beef. Break it apart using a wooden spoon as it cooks.
- Cook until the beef is fully browned and no longer pink, about 5–7 minutes. If there’s excess grease, carefully drain it off before moving to the next step.
- Pro tip: Don’t rush this step—letting the beef brown properly adds deeper flavor to the final dish.
Step 3: Add aromatics for flavor
- Add the sliced onion to the cooked beef and sauté for 2–3 minutes until it softens slightly. Then stir in the garlic and ginger.
- Cook for another 30–60 seconds, just until fragrant. This is where the base flavor really starts building.
- Pro tip: Keep the heat at medium here so the garlic doesn’t burn—it should smell warm and aromatic, not bitter.
Step 4: Cook the cabbage
- Add the sliced cabbage directly into the skillet. It may look like a lot at first, but it will cook down quickly. Stir everything together so the cabbage starts to soften and mix with the beef.
- Cook for about 5–7 minutes, stirring occasionally, until the cabbage becomes tender but still has a slight bite.
- Pro tip: If your pan looks too full, cover it for 1–2 minutes to help the cabbage wilt faster.
Step 5: Add the sauce and simmer
- Pour the prepared sauce over the beef and cabbage mixture. Stir well so everything is evenly coated. Let it simmer for 3–5 minutes so the flavors soak in and the sauce slightly thickens.
- Taste and adjust seasoning if needed.
- Pro tip: Letting it simmer uncovered helps the sauce cling better to the cabbage and beef instead of staying watery.
Step 6: Finish and serve
- Turn off the heat and sprinkle chopped green onions on top. Serve warm over steamed rice or noodles, or enjoy it as is for a lighter option.
- Take a moment to let the flavors settle—it tastes even better right off the stove.
Notes
Nutritional Value (Approximate Per Serving)
- Calories: 320–380 kcal
- Protein: 20–24g
- Carbohydrates: 14–18g
- Fat: 18–22g
- Fiber: 3–5g
- Sugar: 7–9g
- Sodium: 700–900mg
- Iron: 15–20% DV
- Vitamin C: 40–50% DV