This is a quick weeknight version of the sweet soy flavour many people know as Mongolian-style: ground beef instead of sliced steak, with plenty of cabbage and green pepper cooked right in.
The sauce is whisked before the pan heats up, so once the beef is browned and the vegetables have wilted, it only needs a minute or two to turn everything glossy.
How to Make It
Soy-ginger sauce whisked
Whisk the soy sauce, water, brown sugar, ginger, garlic, cornstarch and sesame oil together.
Ground beef browned to 160°F
Heat the neutral oil in a large skillet over medium-high heat. Brown the beef until it reaches 160°F, breaking it into small crumbles, and drain the fat if needed.
Cabbage, green pepper and red onion stir-fried
Add the cabbage, green bell pepper and red onion and stir-fry until the cabbage wilts and the pepper is crisp-tender.
Sauce in until glossy
Pour in the sauce and cook 1 to 2 minutes, until the beef and vegetables are glossy.
Green onion, sesame and white rice
Finish with green onions and sesame seeds and serve over the white rice.
Why This Recipe Works
- Breaking the beef into small crumbles as it browns gives more surface for the sauce to cling to.
- Three cups of thinly sliced cabbage wilt quickly and stretch the beef into four servings.
- Fresh ginger and garlic in the sauce give it a sharp edge against the brown sugar.
- A teaspoon of cornstarch thickens the sauce just enough to coat without going gluey.
Ingredient Notes
- Green cabbage
- Three cups, thinly sliced. It is a main component, not a garnish.
- Green bell pepper
- One pepper, sliced thin and cooked only until crisp-tender.
- Cooked white rice
- Three cups to serve underneath. Refrigerate leftover rice promptly.
Success Tips
- Let the beef sit undisturbed for a minute before breaking it up so it browns.
- Slice the cabbage into thin ribbons so it wilts at the same pace as the pepper.
- Have the rice hot and ready before the sauce goes into the skillet.
Storage and Reheating
Refrigerate
Refrigerate the stir-fry and the cooked rice promptly; do not leave cooked rice sitting at room temperature.
Frequently Asked Questions
Is this made with sliced beef?
No. It uses ground beef, browned into small crumbles.
How do I know the beef is done?
It should reach 160°F with no pink left before the vegetables go in.
Why is it called Mongolian-style?
The name describes the sweet soy, ginger and garlic sauce; it is a home stir-fry, not a regional recipe.
Serving Ideas
Serve on plates or in bowls with the white rice to one side and the glossy beef, cabbage and green pepper spooned alongside, topped with green onion and sesame seeds.
