It is 6pm and your family is hungry. You need a fast, healthy meal right now. This Mongolian ground beef is your new secret weapon. It delivers big flavors with very little effort. This dish is perfect for those busy fall evenings.
Why You’ll Love This Recipe
You will love how fast this comes together. It is a one-skillet wonder for busy weeknights. The savory sauce feels like a fancy takeout treat. Your budget will love the simple ingredients too. It is perfect for a healthy reset this week. You get high protein without any stress.
Simple Method
Making this dish is incredibly simple and fast. You just brown the meat and toss in veggies. The sauce mixes right in the pan easily. Even a beginner cook can master this recipe quickly. You will feel like a pro in the kitchen tonight. It is truly a foolproof meal.
Ingredients You’ll Need
These are mostly pantry staples that create fresh, bold flavors together.
- 1 lb ground beef (90% lean)
- 6 cups green cabbage, shredded
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup soy sauce or coconut aminos
- 1/4 cup beef broth
- 1 tbsp toasted sesame oil
- 1 tsp granulated erythritol or monk fruit sweetener
- 1/2 tsp crushed red pepper flakes
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Step-by-Step
- Place a large skillet or wok over medium-high heat and brown the ground beef until no pink remains, breaking it into small crumbles.
- Drain any excess fat from the pan, then stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Whisk together the soy sauce, beef broth, toasted sesame oil, and sweetener in a small bowl, then pour the mixture over the beef.
- Add the shredded cabbage to the skillet and toss thoroughly to coat with the sauce.
- Cover and cook for 5 to 7 minutes, stirring occasionally, until the cabbage is tender-crisp.
- Stir in the red pepper flakes and adjust seasoning to taste.
- Garnish with sliced green onions and sesame seeds before serving warm.
Best Ways to Enjoy It
Serve this warm in big, cozy bowls. It is delicious on its own for a low-carb meal. You can also pair it with cauliflower rice. Add a side of steamed broccoli for extra greens. Enjoy it with your family around the table tonight. It makes a satisfying dinner every time.
Keep It Fresh
Store any leftovers in an airtight container quickly. It stays fresh in the fridge for three days. This recipe is a great choice for meal prep lunches. Simply reheat it in a skillet for best results. A quick microwave zap also works perfectly fine. It actually tastes even better the next day.
Tips for Best Results
- Use fresh ginger for the best flavor impact.
- Do not overcook the cabbage to keep it crunchy.
- A large skillet or wok works best here.
- Drain the beef well to avoid a greasy sauce.
- Add extra red pepper flakes if you like heat.
- Use coconut aminos for a soy-free version.
- Grab a bag of pre-shredded cabbage to save time.
Ways to Switch It Up
- Swap the beef for ground turkey or chicken.
- Add sliced bell peppers for more color and crunch.
- Use shredded kale instead of cabbage for a twist.
- Try adding a splash of lime for brightness.
Common Questions
Can I use pre-shredded cabbage?
Yes, a bag of coleslaw mix works great. It saves you several minutes of prep time. Just make sure it is mostly green cabbage.
Is this recipe very spicy?
It has a very mild kick from the flakes. You can easily omit them for kids. Add more if you love a spicy meal.
I hope this easy meal brings some calm to your busy weeknight. It is so satisfying and full of flavor. Enjoy every bite with your loved ones!
— Katie Wood
Ingredients
- 1 lb ground beef (90% lean)
- 6 cups green cabbage, shredded
- 3 cloves garlic , minced
- 1 tbsp fresh ginger, grated
- 1/2 cup soy sauce or coconut aminos
- 1/4 cup beef broth
- 1 tbsp toasted sesame oil
- 1 tsp granulated erythritol or monk fruit sweetener
- 1/2 tsp crushed red pepper flakes
- 2 green onions , thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Place a large skillet or wok over medium-high heat and brown the ground beef until no pink remains, breaking it into small crumbles.
- Drain any excess fat from the pan, then stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Whisk together the soy sauce, beef broth, toasted sesame oil, and sweetener in a small bowl, then pour the mixture over the beef.
- Add the shredded cabbage to the skillet and toss thoroughly to coat with the sauce.
- Cover and cook for 5 to 7 minutes, stirring occasionally, until the cabbage is tender-crisp.
- Stir in the red pepper flakes and adjust seasoning to taste.
- Garnish with sliced green onions and sesame seeds before serving warm.
