If you’re looking for an easy, budget-friendly meal that’s loaded with bold flavors, this Mongolian Cabbage with Ground Beef is the perfect recipe. Tender ground beef is cooked with crisp cabbage in a sweet and savory Mongolian-inspired sauce made with garlic, ginger, soy sauce, and a touch of brown sugar. It’s a satisfying one-pan dinner that’s ready in about 30 minutes, making it ideal for busy weeknights.
This recipe quickly became a weeknight favorite in our house after I made it one evening with ingredients I already had in the refrigerator. My husband took one bite and immediately asked me to add it to our regular dinner rotation. We both love how the cabbage soaks up the rich, savory sauce while still keeping a little crunch. Now it’s one of those dependable meals we turn to whenever we want something comforting, flavorful, and easy to prepare without spending hours in the kitchen.
Why This Mongolian Cabbage with Ground Beef Recipe
- Ready in about 30 minutes using just one skillet.
- Sweet, savory, and slightly garlicky Mongolian-inspired sauce.
- Packed with protein and nutritious vegetables.
- Budget-friendly ingredients that are easy to find.
- Perfect for meal prep and leftovers.
- Naturally low in carbohydrates when served on its own.
- Easy to customize with additional vegetables or your favorite level of spice.
- A complete family-friendly meal that’s both hearty and satisfying.
Ingredients
Makes 4–6 servings
For the Beef and Vegetables
- 1.32 lb (600 g) lean ground beef
- 1.54 lb (700 g) green cabbage, thinly sliced
- 0.22 lb (100 g) yellow onion, thinly sliced
- 0.11 lb (50 g) carrots, julienned
- 0.01 lb (6 g) garlic, minced (2 cloves)
- 0.01 lb (8 g) fresh ginger, grated
- 0.03 lb (15 g) vegetable oil
- 0.02 lb (10 g) sliced green onions, for garnish
- 0.01 lb (5 g) sesame seeds, for garnish (optional)
For the Mongolian Sauce
- 0.22 lb (100 g) low-sodium soy sauce
- 0.11 lb (50 g) water or low-sodium beef broth
- 0.07 lb (30 g) brown sugar
- 0.03 lb (15 g) hoisin sauce
- 0.01 lb (5 g) rice vinegar
- 0.01 lb (5 g) cornstarch
- 0.003 lb (1 g) crushed red pepper flakes (optional)
Directions
- In a small bowl, whisk together the soy sauce, water or broth, brown sugar, hoisin sauce, rice vinegar, cornstarch, and red pepper flakes until smooth. Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess grease if necessary.
- Stir in the onion, garlic, and grated ginger. Cook for 2–3 minutes until the onion softens and the mixture becomes fragrant.
- Add the carrots and sliced cabbage to the skillet. Toss everything together and cook for 5–7 minutes, stirring frequently, until the cabbage begins to soften while still retaining a slight crunch.
- Pour the prepared Mongolian sauce over the beef and vegetables. Stir well to coat everything evenly.
- Continue cooking for another 2–3 minutes, allowing the sauce to simmer and thicken until it clings to the beef and cabbage.
- Remove the skillet from the heat and garnish with sliced green onions and sesame seeds if desired.
- Serve immediately on its own for a low-carb meal, or spoon it over steamed rice, cauliflower rice, or noodles for a more filling dinner.
Notes
- Green cabbage works best because it stays slightly crisp after cooking, but Napa cabbage or savoy cabbage can also be used.
- Ground turkey, chicken, or pork are excellent substitutes for the ground beef.
- Add sliced bell peppers, mushrooms, broccoli, or snap peas for extra vegetables and color.
- If you prefer a sweeter Mongolian-style sauce, add an extra teaspoon of brown sugar or a drizzle of honey.
- For more heat, stir in additional crushed red pepper flakes or a spoonful of chili garlic sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave before serving.
- This recipe is ideal for meal prep and tastes even better the next day as the flavors continue to develop.