Name: Sizzling Mongolian-Style Ground Beef with Savory Garlic Cabbage in Soy Sauce Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 4 cups green cabbage, shredded; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger); 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar or mirin (optional); 1 teaspoon sesame oil; 1 tablespoon vegetable oil; 1 teaspoon cornstarch (optional, for thickening); 1/4 teaspoon red pepper flakes or 1 teaspoon chili paste (optional); 2 green onions, sliced (for garnish); Cooked rice or noodles, for serving

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This Sizzling Mongolian-Style Ground Beef with Savory Garlic Cabbage in Soy Sauce Glaze is a quick, flavorful stir-fry that satisfies every craving. I love how the tender beef, aromatic garlic, and caramelized soy glaze come together to coat the cabbage and beef in bold, umami-packed flavor. It’s the kind of dish I throw together on busy nights when I want something hearty, comforting, and full of punchy Asian-inspired flavors.

Why You’ll Love This Recipe

I love this recipe because it’s fast, uses everyday ingredients, and tastes like something from my favorite takeout place. The ground beef is perfectly browned and juicy, while the garlic cabbage absorbs all the rich soy glaze. It’s budget-friendly, comes together in one pan, and pairs beautifully with rice, noodles, or even lettuce wraps. Best of all, I can customize the spice level or add extra veggies to suit whatever I’m in the mood for. Sizzling Mongolian-Style Ground Beef with Savory Garlic Cabbage in Soy Sauce Glaze

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Green cabbage
Fresh garlic
Soy sauce
Brown sugar
Ginger (fresh or ground)
Rice vinegar or mirin (optional for balance)
Sesame oil
Vegetable oil
Cornstarch (optional, for thickening the glaze)
Red pepper flakes or chili paste (optional, for heat)
Green onions (for garnish)
Cooked rice or noodles (for serving)

Directions

I start by heating a tablespoon of oil in a large skillet or wok over medium-high heat.
I add the ground beef and cook it until it’s fully browned, breaking it up with a spatula. Once cooked, I drain any excess fat if needed.
I stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
I toss in the shredded cabbage and sauté it until it begins to soften, about 5–6 minutes. I like it tender with a bit of crunch.
In a small bowl, I mix the soy sauce, brown sugar, rice vinegar, and a splash of water. If I want a thicker glaze, I stir in a teaspoon of cornstarch.
I pour the sauce into the pan and stir to coat the beef and cabbage. The glaze thickens and caramelizes beautifully.
I drizzle a bit of sesame oil for that final nutty finish and remove the pan from heat.
I garnish with sliced green onions and serve hot over rice or noodles.

Servings and timing

This recipe makes about 4 servings. It takes just 10 minutes to prep and 15 minutes to cook, making it a 25-minute dinner from start to finish.

Variations

Sometimes I add shredded carrots, bell peppers, or snap peas for more color and crunch. If I want a low-carb version, I serve it over cauliflower rice or tucked into lettuce wraps. For a spicier kick, I stir in chili garlic paste or top it with sriracha. I’ve even made it with ground turkey when I’m out of beef.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it for 1–2 minutes until hot. If the sauce thickens too much in the fridge, I just add a splash of water or soy sauce to loosen it up. Sizzling Mongolian-Style Ground Beef with Savory Garlic Cabbage in Soy Sauce Glaze

FAQs

Can I make this dish ahead of time?

Yes, I often make it a day ahead—the flavors get even better after sitting. I reheat it quickly on the stove or in the microwave.

What kind of cabbage should I use?

I usually use green cabbage, but Napa cabbage or even red cabbage works well and adds a colorful twist.

Can I make this dish vegetarian?

Absolutely. I’ve swapped the beef for crumbled tofu or plant-based ground meat with great results.

Is the soy sauce glaze sweet?

It has a sweet-savory balance. If I prefer it less sweet, I reduce the brown sugar a little. For more richness, I sometimes add a splash of hoisin sauce.

What sides go well with this?

I like to serve it over jasmine rice, but it’s also great with soba noodles, in wraps, or alongside steamed dumplings or egg rolls.

Conclusion

Sizzling Mongolian-Style Ground Beef with Savory Garlic Cabbage is one of my go-to weeknight recipes. It’s fast, flexible, and full of crave-worthy flavor. I love how the cabbage soaks up all that savory glaze, and the ground beef makes it hearty and satisfying. Whether I’m keeping it simple or adding extra veggies, it always hits the spot.