Description
A quick and flavorful stir-fry combining savory Mongolian-style ground beef with tender cabbage and a hint of garlic. This low-carb, one-pan recipe is perfect for weeknight dinners or meal prep, and can easily be customized with zucchini, napa cabbage, or a side of rice.
Ingredients
🛒 Ingredients (Serves 4):
For the Beef:
1 lb (450 g) ground beef
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon hoisin sauce
1 teaspoon sesame oil
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional for heat)
For the Vegetables:
4 cups shredded cabbage (green or napa)
1 medium zucchini, sliced into half-moons (optional)
2 green onions, chopped
1 tablespoon vegetable oil (or avocado oil)
For Garnish:
Sesame seeds
Extra sliced green onions
Instructions
📝 Instructions:
Step 1: Cook the Beef
Heat a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks.
Stir in garlic and ginger and sauté for 1–2 minutes until fragrant.
Add soy sauce, hoisin sauce, sesame oil, black pepper, and optional red pepper flakes. Stir to combine. Cook until beef is fully browned.
Step 2: Add Vegetables
Push beef to the side of the pan. Add oil and then cabbage (and zucchini if using).
Stir-fry 4–5 minutes until cabbage is slightly tender but still crisp. Mix together with beef.
Step 3: Finish & Serve
Stir in chopped green onions. Taste and adjust seasoning with more soy sauce or sesame oil if desired.
Garnish with sesame seeds and extra green onions. Serve hot as is for a low-carb meal or with steamed rice.
Notes
- Low-Carb Version: Skip rice and add extra cabbage or zucchini.
- Meal Prep: Keeps well in the fridge for 3–4 days; reheat in a skillet or microwave.
- Make it Spicy: Add more red pepper flakes or a dash of sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course / Stir-fry
- Method: Sauté / Stir-fry
- Cuisine: Asian / Mongolian-inspired