This quick Mongolian ground beef cabbage is the perfect weeknight meal when you want big takeout‑style flavor without the wait. Ground beef gets browned with garlic and ginger then tossed with shredded cabbage and a sweet‑savory Mongolian‑style sauce made with soy sauce honey and sesame oil. Everything cooks in one large skillet in about 25–30 minutes so cleanup is easy and the whole family can eat fast.
Why This One‑Pan Dinner Works
This recipe works because it keeps the classic Mongolian beef flavors but simplifies them for busy cooks. Instead of thinly sliced steak and a cornstarch slurry we use ground beef which browns quickly and evenly. The sauce is made with pantry‑friendly ingredients like soy sauce honey and sesame oil so you don’t need specialty items. Because everything cooks in one pan the meal comes together in under 30 minutes and the flavors stay bright and fresh.
The cabbage adds volume and texture without adding a lot of carbs so it’s a great way to stretch the beef into a bigger portion. You can easily adjust the heat with chili garlic sauce or red pepper flakes and swap in ground turkey or chicken if you prefer lighter meat.
Ingredients for Quick Mongolian Ground Beef Cabbage
This recipe serves about 4.
- 1 pound ground beef
- 1 tablespoon neutral oil (avocado or vegetable)
- 3–4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 small head green cabbage about 6 cups shredded
- 2 green onions sliced (white and green parts separated)
- 3 tablespoons low‑sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Optional: 1 teaspoon cornstarch mixed with 2 tablespoons water for a thicker sauce
Step‑By‑Step Instructions
Step 1: Brown the Beef
Heat a large skillet or wok over medium‑high heat. Add the oil and swirl to coat. Add the ground beef breaking it up with a wooden spoon and cook until browned and no longer pink about 5–7 minutes. Drain any excess grease if needed and season with a pinch of salt and pepper.
Step 2: Add Aromatics
Push the beef to one side of the pan and add the minced garlic and grated ginger to the empty space. Cook for about 30 seconds until fragrant then stir everything together.
Step 3: Stir‑Fry the Cabbage
Add the shredded cabbage and the white parts of the green onions to the pan. Stir‑fry for 5–7 minutes until the cabbage is wilted but still slightly crisp. If the pan gets dry add a splash of water or broth to help it soften.
Step 4: Make the Mongolian Sauce
In a small bowl whisk together the soy sauce honey rice vinegar sesame oil and red pepper flakes if using. If you want a thicker sauce stir the cornstarch slurry into the sauce before adding it to the pan.
Step 5: Combine and Finish
Pour the sauce over the beef and cabbage and stir well to coat everything. Cook for another 2–3 minutes until the sauce thickens slightly and everything is hot. Taste and adjust seasoning adding more soy sauce for saltiness more honey for sweetness or more red pepper flakes for heat.
Step 6: Serve
Serve the Mongolian ground beef cabbage hot over cooked rice noodles or cauliflower rice. Garnish with the green parts of the green onions and a sprinkle of sesame seeds if you like.
Variations to Try
- Spicy Mongolian: Add 1–2 teaspoons chili garlic sauce or sriracha to the sauce.
- Low‑Carb/Keto: Use a sugar‑free sweetener instead of honey and serve over cauliflower rice.
- Turkey or Chicken: Swap the ground beef for ground turkey or chicken and add an extra teaspoon of chili garlic sauce for more flavor.
- Extra Veggies: Add sliced bell peppers carrots or broccoli florets with the cabbage for more color and nutrients.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. The cabbage may soften a bit more when reheated but the flavor will still be great.
Serving and Pairing Ideas
This dish is very versatile so you can serve it in many different ways. Here are some ideas to get you started.
- Over steamed jasmine or white rice for a classic bowl.
- With rice noodles or lo mein for a stir‑fry style meal.
- Over cauliflower rice for a low‑carb option.
- Alongside a simple cucumber salad or pickled vegetables for extra freshness.
Final Thoughts
Quick Mongolian ground beef cabbage is a perfect example of a simple weeknight meal that still feels special and satisfying. With just a few ingredients and one pan you can make a flavorful dish that tastes like takeout but is much cheaper and healthier. It’s a great recipe to keep in your rotation for busy nights when you want something fast filling and delicious.
