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Saucy Mongolian Cabbage With Ground Beef For Easy Dinners Served In A

Saucy Mongolian Cabbage with Ground Beef for Easy Dinners

Saucy Mongolian Cabbage with Ground Beef for Easy Dinners combines browned lean ground beef, tender cabbage, green bell pepper, and onion in a glossy soy-hoisin sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Asian
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Beef and Vegetables
  • 1 1/4 pounds 93% lean ground beef raw
  • 8 cups green cabbage 1-inch pieces
  • 1 medium yellow onion 1/4-inch slices
  • 1 medium green bell pepper 1/2-inch strips
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon neutral oil for browning
  • 1/2 teaspoon black pepper freshly ground
Mongolian Sauce
  • 3 tablespoons low-sodium soy sauce for sauce
  • 2 tablespoons hoisin sauce for sauce
  • 1 tablespoon packed light brown sugar packed
  • 1 tablespoon unseasoned rice vinegar for sauce
  • 1/4 cup water for sauce
  • 2 teaspoons cornstarch for thickening
  • 1 teaspoon toasted sesame oil to finish
  • 2 green onions thinly sliced, garnish

Equipment

  • 12-Inch Skillet
  • Medium Bowl
  • whisk
  • Wooden spoon
  • Chef'S Knife
  • Cutting board
  • Measuring Spoons
  • Measuring Cups

Method
 

Skillet
  1. Whisk the soy sauce, hoisin sauce, brown sugar, rice vinegar, water, and cornstarch in a medium bowl until smooth.
  2. Heat a 12-inch skillet over medium-high heat. Add the oil, ground beef, and black pepper. Cook for 5 to 7 minutes, breaking the beef into small crumbles, until browned and no pink remains.
  3. Spoon off excess fat if it pools, leaving a thin film in the skillet.
  4. Add the onion and bell pepper. Cook for 3 to 4 minutes, until the onion softens and the pepper still has a little bite.
  5. Stir in the garlic and ginger. Cook for 30 seconds, just until fragrant.
  6. Add the cabbage in two additions, tossing as each addition wilts. Cook for 4 to 5 minutes, until the thick ribs are tender-crisp.
  7. Whisk the sauce again, pour it around the skillet, and toss for 2 to 3 minutes, until glossy and thickened.
  8. Remove from the heat, stir in the sesame oil, scatter the green onions over the top, and serve hot.

Notes

Refrigerate leftovers in a covered container for up to 4 days. Freeze for up to 2 months if needed, knowing the cabbage will soften; thaw overnight and reheat gently with a splash of water. Regular soy sauce can replace low-sodium soy, but use 2 tablespoons to keep the sauce from getting too salty.