Aromatic, deep-flavored, and satisfying, this savory Mongolian-style beef bowl brings together richly seasoned ground beef and golden, crispy cabbage under a glossy garlic-ginger glaze. Each component is cooked with intention — from browning the beef to coaxing sweet caramelization out of the cabbage — resulting in layers of texture and umami-rich flavor.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 1/2 head green cabbage, thinly sliced into long, ribbon-like pieces
- 1 small onion, peeled and thinly sliced
- 3 cloves garlic, peeled and minced finely
- 1 tablespoon fresh ginger, peeled and grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- 2 scallions (green onions), rinsed and chopped
- Salt and freshly ground black pepper, to taste
These ingredients collectively build both the crisp-tender vegetable base and the rich glaze that coats the beef and cabbage, making each bite deeply satisfying.
Full Instructions
- Prep the Ingredients:
Begin by preparing all your ingredients before turning on the heat. Peel and mince the garlic so each clove’s pungent aroma can infuse the dish evenly. Grate the ginger until it forms fine threads — this releases more of its bright, warm flavor. Slice the onion thinly so it softens quickly and sweetens as it cooks. Cut the cabbage thinly to allow it to crisp up around the edges while still staying tender in the middle. Chop the scallions and set them aside; these will be added last to retain their fresh bite. - Heat the Pan:
Place a large skillet or a wok over medium-high heat. Add the tablespoon of sesame oil and let it heat until it shimmers and releases its nutty fragrance. Sesame oil heats quickly and will form the flavor foundation for the entire dish. - Brown the Ground Beef:
Once the oil is hot, add the ground beef in a single layer. Use a sturdy spatula or wooden spoon to break it apart into crumbles. Let the beef sit undisturbed for a minute or two so it begins to brown deeply — this caramelization develops savory intensity. Continue to cook, breaking up any larger clumps, until the beef has turned fully brown with no pink remaining (about 6–8 minutes). Season lightly with salt and freshly ground black pepper as it cooks. When finished, transfer the browned beef to a separate bowl and set aside. This step ensures the meat browns properly instead of steaming. - Sauté Onion, Garlic, and Ginger:
In the same skillet, there will be some residual oil and fond (browned bits) from the beef. Add the sliced onion first and sauté for 2–3 minutes until it begins to soften and become translucent. Stirring frequently prevents burning and ensures even softening. Next, add the minced garlic and grated ginger, stirring constantly — this prevents the garlic from turning bitter and allows the ginger’s warmth to perfume the oil.
- Cook the Cabbage:
Add the thinly sliced cabbage to the skillet with the aromatics. Spread it out so it contacts the hot surface evenly. Allow it to cook without stirring for a minute or two — this encourages sections of the cabbage to get lightly charred and crispy, adding texture. After a couple of minutes, stir and continue to cook the cabbage until it becomes more pliable and just tender yet still has a satisfying bite (about 8–10 minutes). Aim for a contrast between soft, wilted strands and some pieces that have crisped edges. - Return Beef to the Pan:
Once the cabbage is at your desired texture, return the cooked ground beef to the skillet. Stir gently to combine it with the onions and cabbage. - Make the Glaze:
Pour in the soy sauce and rice vinegar. Sprinkle the brown sugar evenly over the mixture. If you like a little heat, add the optional red pepper flakes at this stage. Stir thoroughly, making sure every strand of cabbage and piece of beef is coated with the sauce. As the liquid simmers, the brown sugar will dissolve and thicken slightly, forming a shiny glaze that clings to the ingredients. This takes about 2–3 minutes — cook until the sauce reduces just enough to be glossy and coats the mixture, not pooling in the pan. - Adjust Seasoning:
Taste a small piece of cabbage and a bit of beef to check the seasoning. Add a pinch more salt or black pepper if needed. A splash more soy sauce or rice vinegar can balance sweetness or acidity according to your preference. - Finish with Scallions:
Once the sauce has reduced and all the flavors have melded, sprinkle the chopped scallions over the top and stir briefly. The scallions add a fresh, bright finish that contrasts beautifully with the rich glaze. - Serve Hot:
Transfer the savory Mongolian-style beef and cabbage mixture into bowls while it’s still hot. You can serve it over steamed rice, noodles, or enjoy it on its own. The layers of texture — from the crispy cabbage edges to the tender beef — along with the bold garlic-ginger-soy glaze, make for a deeply satisfying meal.
Notes:
– Make sure to cook the cabbage long enough to develop some golden, crisp edges; this adds texture contrast to the dish.
– Adjust the red pepper flakes based on your tolerance for heat.
– If the sauce seems too thin at the end, continue to simmer for a minute or two so it can reduce and thicken naturally.