Go Back
A white bowl filled with a fresh ground beef and cabbage stir fry, garnished with green onions and sesame seeds.

Mongolian Ground Beef and Cabbage Stir-Fry

This quick and flavorful stir-fry brings together savory ground beef with crisp cabbage, all coated in a rich, sweet, and slightly spicy Mongolian-inspired sauce. It's a satisfying and easy weeknight meal that's packed with taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Mongolian Sauce
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp brown sugar packed
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes or to taste
  • 2 tbsp water
For the Stir-Fry
  • 1 lb ground beef 85-90% lean recommended
  • 1 tbsp sesame oil
  • 1/2 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 medium green cabbage about 6-8 cups, cored and roughly chopped
  • 2-3 green onions sliced, for garnish

Equipment

  • Large skillet or Wok
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Prepare the Mongolian Sauce
  1. In a small mixing bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, cornstarch, red pepper flakes, and water until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
Cook the Ground Beef
  1. Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 5-7 minutes. Drain any excess grease from the skillet and set the beef aside.
Sauté Aromatics and Cabbage
  1. Return the skillet to medium-high heat. Add the sesame oil. Once shimmering, add the chopped yellow onion and cook for 2-3 minutes until softened.
  2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
  3. Add the chopped cabbage to the skillet. Toss frequently and cook for 5-7 minutes, or until the cabbage has wilted to your desired tenderness. It should still have a slight crisp-tender bite.
Combine and Serve
  1. Return the cooked ground beef to the skillet with the cabbage mixture. Give the reserved Mongolian sauce a quick re-whisk and then pour it over the beef and cabbage.
  2. Stir constantly, bringing the sauce to a gentle simmer. Cook for 1-2 minutes, or until the sauce has thickened and coats all the ingredients. Remove from heat.
  3. Garnish generously with sliced green onions and serve immediately.

Notes

This dish is fantastic served over steamed white rice, brown rice, or even quinoa for a complete meal. For a low-carb option, serve as is or with cauliflower rice. You can adjust the red pepper flakes to make it spicier or omit them for a milder flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.