Introduction

Mongolian beef is a classic dish that combines tender beef with vibrant vegetables in a savory sauce. This version introduces cabbage, adding a delightful crunch and nutrition to the meal. Cabbage not only complements the flavor profile, but also enhances the dish's texture.

Using simple ingredients, this recipe transforms everyday components into a vibrant and satisfying stir-fry. Whether you're cooking for family or enjoying a solo dinner, this Mongolian beef and cabbage dish is sure to impress with its bold flavors and ease of preparation.

Drawing inspiration from traditional Mongolian cuisine, this dish is quick to prepare, making it perfect for a weeknight dinner. Get ready to savor each bite of tender beef enveloped in a rich sauce and accompanied by crisp cabbage.

Ingredients

1 pound flank steak, sliced against the grain
Flank steak is known for its rich flavor and tenderness when cooked correctly. Slicing against the grain breaks down the muscle fibers, ensuring a more tender bite.
2 cups green cabbage, shredded
Green cabbage adds a crunchy texture and subtle sweetness to the dish. It cooks quickly, wilting nicely while retaining some of its bite.
3 tablespoons soy sauce
Soy sauce brings an umami depth and savory flavor that is essential to the sauce's character. It acts as both a seasoning and a marinade for the beef.
2 tablespoons brown sugar
Brown sugar balances the saltiness of the soy sauce, adding a hint of caramelized sweetness. This contrast enhances the overall flavor of the dish.
1 tablespoon rice vinegar
Rice vinegar adds acidity, which brightens the dish and balances the sweetness from the brown sugar. It helps cut through the richness of the beef.
2 cloves garlic, minced
Garlic provides an aromatic foundation that amplifies the flavors in the stir-fry. Its pungency mellows as it cooks, infusing the dish with savory notes.
1 teaspoon fresh ginger, minced
Ginger adds warmth and a slight spiciness, contributing depth to the overall flavor. Its freshness complements the richness of the beef beautifully.
2 tablespoons vegetable oil
Vegetable oil is used for stir-frying due to its high smoke point. It ensures that the beef sears well without burning, locking in juices.
2 green onions, chopped
Green onions offer a fresh, mild onion flavor, providing a garnish that enhances the dish visually and adds a fresh crunch at the end.

Directions & Preparation

Step 1: Marinate the beef.

Start by mixing sliced flank steak with soy sauce, brown sugar, garlic, and ginger in a bowl. This step is crucial for imparting flavor directly into the meat. Allow it to marinate for at least 15 minutes, but if you can, let it sit longer—up to an hour—so the flavors can penetrate deeper.

Step 2: Heat oil in a pan.

In a large skillet or wok, heat the vegetable oil over medium-high heat. A hot pan is essential for searing the beef, creating a delicious caramelization on the outside. You'll know it's ready when the oil shimmers just before it begins to smoke.

Step 3: Cook the beef.

Add the marinated beef in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes until browned on all sides. This quick cooking locks in juices and preserves tenderness; overcooking can lead to a chewy texture.

Step 4: Remove beef and set aside.

Once the beef is browned, remove it from the pan and set it aside. This step keeps the meat tender, as it won’t continue to cook while you prepare the vegetables. Letting it rest also allows the meat to reabsorb some juices.

Step 5: Stir-fry the cabbage and green onions.

In the same pan, add more oil if needed and toss in the shredded cabbage and green onions. Stir-fry for 3-4 minutes until the cabbage is tender yet still crisp. This step incorporates a fresh element to the dish and ensures even cooking.

Step 6: Combine beef with vegetables.

Return the cooked beef to the pan, mixing it with the cabbage and green onions. Pour any remaining marinade over the mixture. This step melds the flavors together, allowing the beef to absorb some moisture from the veggies as they cook.

Step 7: Finish cooking.

Cook everything together for an additional 2-3 minutes, stirring frequently. This helps everything heat through and allows the flavors to blend. Ensure the cabbage is tender but still crisp, which adds vital texture.

Step 8: Serve hot.

Once everything is cooked to your liking, serve immediately. Enjoying this dish hot ensures the flavors are at their peak. Pair it with steamed rice for a traditional approach that balances the richness of the dish.

The Essential Marinade

The marinade is the foundation of flavor in Mongolian beef. It not only penetrates the meat, making it deliciously savory and sweet, but also helps tenderize it, ensuring every bite is juicy. Using a combination of soy sauce, ginger, garlic, and brown sugar creates a harmonious balance, setting the stage for a dish that doesn't compromise on taste.

Cabbage's Crunch Factor

Incorporating cabbage into this dish not only enhances its nutritional profile with vitamins K and C but also adds a delightful crunch. The heat of the stir-fry softens the cabbage just enough to keep it bright and fresh, creating a wonderful contrast with the tender beef. This element not only heightens enjoyment but also provides a visually appealing presentation.

Serving Suggestions

Mongolian beef and cabbage stir-fry can stand alone or be complemented by various sides. Rice is traditional, but consider serving it on a bed of quinoa or with a side of stir-fried bell peppers for even more color and flavor. Adding a simple cucumber salad with a splash of vinegar can also provide a refreshing counterpoint to the savory richness of the main dish.

FAQs

What if my sauce is too thick?

If your sauce becomes too thick, simply add a splash of water or broth while cooking. This will not only thin it out but also maintain a good balance of flavors.

How can I make the dish spicier?

To add a kick to the dish, incorporate red pepper flakes or sliced fresh chili peppers while stir-frying the cabbage. This will add heat without overpowering the core flavors.

Can I use another type of cabbage?

Yes, both napa cabbage and red cabbage work well in this recipe. Each variety brings a different flavor profile and texture while maintaining the dish's integrity.

What should I do if my beef is overcooked?

If you find the beef is overcooked and tough, try slicing it thinner for serving or adding it back to the pan with a small amount of broth to help tenderize it further.

Can I add more vegetables to this recipe?

Absolutely! Bell peppers, carrots, or snap peas can be great additions. Just ensure they are sliced thinly and stir-fried for an appropriate amount of time.

What type of rice pairs best with this dish?

Jasmine rice complements Mongolian beef nicely due to its aromatic qualities. However, brown rice or basmati can also provide a delightful backdrop to soak up the savory sauce.

Conclusion

Mongolian beef and cabbage is a fantastic dish that blends flavors and textures seamlessly. With its savory sauce and crunchy cabbage, it's a great way to enjoy a hearty meal without the fuss.

This recipe is not only quick and easy to prepare but also leaves room for creativity. Feel free to adjust the ingredients to match your taste preferences, making it a personal staple in your culinary repertoire.

Recipe Card

Print Pin