Mongolian Ground Beef and Cabbage

Imagine the savory aroma of seasoned ground beef sizzling in the pan, mingling with the nutty scent of sesame oil and fresh cabbage. This Mongolian Ground Beef and Cabbage dish delivers an irresistible combination of umami flavors and satisfying textures in a quick, one-pan meal that’s both nutritious and delicious. Inspired by classic Mongolian beef but made simpler and more affordable with ground beef, this dish has become a weeknight favorite in countless households. You’ll learn how to perfectly balance the sweet and savory flavors while achieving that ideal tenderness in the cabbage that complements the seasoned meat.

Why You’ll Love This Recipe

This Mongolian Ground Beef and Cabbage recipe is bound to become a regular in your meal rotation for so many good reasons:

First, it’s incredibly quick to prepare, taking just about 20 minutes from start to finish – perfect for busy weeknights when you need something satisfying without spending hours in the kitchen. The dish also offers a beautiful balance of textures – tender ground beef contrasts with the slight crunch of cabbage that’s cooked just until wilted but still maintains some bite.

The flavor profile is what truly makes this dish special. The combination of soy sauce, sesame oil, and rice vinegar creates a savory-tangy base that’s enhanced by aromatic ginger and garlic. These Asian-inspired flavors transform simple ingredients into something extraordinarily delicious.

Additionally, this recipe is highly adaptable to dietary needs. It’s naturally low in carbs and high in protein, making it perfect for those following keto or low-carb eating plans. The ingredients are also budget-friendly and widely available, so you won’t need to make a special trip to an Asian market to enjoy this delectable dish.

Ingredients List for the Mongolian Ground Beef and Cabbage

This Mongolian Ground Beef and Cabbage brings together simple ingredients that create complex flavors. The combination of soy sauce, sesame oil, and rice vinegar forms the classic base of many Mongolian dishes, while fresh cabbage provides texture and absorbs all the delicious seasonings.

• 1 pound ground beef (85-90% lean)
• 1/2 small onion, finely diced
• 3 cups green cabbage, shredded
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for low sodium)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Pro Tips

To elevate your Mongolian Ground Beef and Cabbage from good to extraordinary, follow these professional techniques:

Perfect Cabbage Texture: The key to this dish is getting the cabbage texture just right. You want it slightly wilted but still with a bit of crunch – overcooking will make it soggy and release too much water. Add the cabbage after the beef is fully cooked, and sauté it just until it starts to soften, about 5 minutes. This preserves its texture and natural sweetness.

Layering Flavors: For depth of flavor, add the aromatics in the right order. Cook the onions first to develop sweetness, then add garlic briefly (about 30 seconds) before adding the cabbage. This prevents the garlic from burning while ensuring its flavor infuses the entire dish. The soy sauce and seasonings should go in last to coat everything evenly.

Beef Selection and Preparation: Choose ground beef with about 15% fat content for the best flavor balance. When browning the beef, resist the urge to stir constantly. Let it sit undisturbed for a minute or two at a time to develop a caramelized crust, which adds significant flavor. Break up the larger pieces only after this browning has occurred for the best taste and texture contrast with the cabbage.

Instructions

Step 1: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

Step 2: Add the diced onion and garlic to the beef. Cook for 2-3 minutes until fragrant and soft.

Step 3: Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes.

Step 4: Add soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook another 2-3 minutes until cabbage is tender.

Step 5: Garnish with sliced green onions and sesame seeds before serving.

Variations

Spicy Mongolian Beef and Cabbage: For heat lovers, transform this Mongolian Ground Beef and Cabbage into a fiery delight. Double the red pepper flakes and add 1-2 tablespoons of gochujang (Korean chili paste) or sriracha when you add the soy sauce. The heat works wonderfully with the savory flavors and adds another dimension to the dish. Finish with extra sliced fresh chilies on top for those who really want to feel the burn.

Vegetarian Option: Create a meatless version by substituting the ground beef with crumbled firm tofu or a plant-based ground meat alternative. Press the tofu well before crumbling to remove excess moisture, then sauté until golden. You may want to increase the soy sauce slightly (an extra teaspoon) and add 1 tablespoon of nutritional yeast for more umami flavor. This variation maintains the satisfying texture while being completely plant-based.

Thai-Inspired Twist: For a Southeast Asian flavor profile, add 1 tablespoon of fish sauce, the juice of one lime, and 1 tablespoon of brown sugar or honey to the sauce ingredients. Stir in 1/4 cup chopped cilantro and chopped peanuts at the end instead of sesame seeds. This variation creates a sweet-sour-salty profile that’s reminiscent of Thai cuisine while still keeping the essence of the original Mongolian Ground Beef and Cabbage.

Storage and Serving

This Mongolian Ground Beef and Cabbage stores beautifully, actually improving in flavor as the ingredients meld together. Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of water or broth to restore moisture, and heat gently on the stovetop or microwave until just warmed through to prevent the cabbage from becoming too soft.

For serving, this dish is wonderfully versatile. Serve it over steamed rice for a traditional presentation – the rice soaks up the savory sauce beautifully. For a lower-carb option, serve over cauliflower rice or simply enjoy it on its own as a complete meal. To make it into a nourishing bowl, add a fried egg on top with its runny yolk creating a rich sauce when broken.

For an impressive presentation, serve in lettuce cups – butter lettuce or iceberg lettuce leaves make perfect edible vessels. Top with extra green onions, a sprinkle of sesame seeds, and perhaps a drizzle of chili oil for color and heat.

FAQs

Can I use other types of cabbage for this recipe?
Yes! While green cabbage is traditional, napa cabbage offers a more delicate texture and slightly sweeter flavor. Red cabbage works too but will change the color of the dish and has a slightly stronger flavor. For a mix of textures and colors, try a combination of cabbages.

How can I make this dish lower in sodium?
Use coconut aminos instead of soy sauce, which typically contains about 65% less sodium. You can also use low-sodium soy sauce and reduce the amount to 1 tablespoon, adding a splash of beef or vegetable broth for moisture.

Can I meal prep this Mongolian Ground Beef and Cabbage?
Absolutely! This dish is perfect for meal prep as the flavors continue to develop. Portion into individual containers and refrigerate for up to 4 days. The cabbage will soften slightly more but remains delicious.

What can I serve with this dish besides rice?
Besides rice or cauliflower rice, try serving over zucchini noodles, in lettuce cups, or with shirataki noodles. It also pairs well with quinoa or even wrapped in spring roll wrappers for a fusion approach.

Is this dish spicy?
The recipe as written is mildly spicy due to the optional red pepper flakes. You can adjust the heat level by omitting the flakes entirely for no spice, or increasing them for more heat. Adding sriracha or chili oil at the table allows everyone to customize their spice level.

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