Mongolian Ground Beef and Cabbage Stir Fry

We still have cabbage coming up in the garden, they are small heads, in years past we have had some enormous heads of cabbage but this year they stayed “normal” size which is nice. I have been seeing dirty cabbage recipes all over the internet and I was going to try to make something along those lines but having to work with what I have on hand, this sounded delicious and it was.

I had a pound of burger in the freezer, a head of cabbage and my cupboard seems to always have Asian oils, vinegars and sauces since I love them so much! This recipe did not disappoint for dinner and I had the leftovers for lunch the next day! I should have probably made some rice to go with, but I didn’t want to wait to eat dinner.

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Mongolian ground beef and cabbage stir-fry

a very flavorful one pan meal that I think you and the family will enjoy!

Course dinner

Keyword Beef and Cabbage stir-fry, cabbage, Mongolian Beef

Ingredients

• 1 pound ground beef
• 1 medium-large head of cabbage cored and sliced
• 1 tablespoon sesame oil
• 6-8 cloves garlic minced
• 1 tablespoon ginger
• ¼ teaspoon red pepper flakes
• 2 tablespoons brown sugar
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• 1 cup beef broth or water
• 3 tablespoons corn starch
• ⅓ cup green onions sliced

Instructions

• Core and slice the cabbage and set aside
• In a large skillet or wok over medium-high heat. Add the ground beef and cook until browned. Drain the grease.
• Move the beef to the sides and add the minced garlic and ginger, cook for a minute. Incorporate these into the beef.
• Add the cabbage to this beef mixture, sprinkle with the red pepper flakes. Continue cooking for about 5 minutes, until the cabbage is cooked down.
• In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, set aside
• In another small bowl make a slurry with the corn starch and the beef broth. once the corn starch is dissolved add this into the soy sauce mixture. Pour this into the beef and cabbage skillet stirring until everything is combined. Continue cooking for 2-3 minutes, or until the sauce thickens. Add ¾ of the green onions and cook for another minute. Serve and sprinkle the remaining green onions and if you have on hand some sesame seeds.