Mongolian beef with cabbage is a Chinese-American takeout-style skillet dish: tender strips of beef and sweet, crisp-tender cabbage coated in a glossy soy, ginger, and brown sugar sauce. The name is common on American restaurant menus, but this version is not a traditional Mongolian dish; adding cabbage makes a hearty, practical variation that cooks quickly in one pan.
Ingredients
- 1 lb (450 g) flank steak or sirloin, trimmed and sliced thinly across the grain
- 2 tbsp (16 g) cornstarch
- ¼ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or avocado oil, divided
- 6 cups (450 g) thinly sliced green cabbage, about ½ medium head
- 4 cloves (12 g) garlic, finely minced
- 1 tbsp (15 g) finely grated fresh ginger
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) water
- ⅓ cup packed (67 g) light brown sugar
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 2 scallions (about 30 g), thinly sliced, white and green parts separated
- 1 tsp (3 g) toasted sesame seeds, for serving
- ¼ tsp (about 0.5 g) red pepper flakes, optional
Instructions
- Prepare the beef and sauce. If the steak is soft and difficult to slice, place it in the freezer for 10 to 15 minutes first; it should be firmer but not frozen solid. Slice it across the grain into strips about ¼ inch (6 mm) thick. Pat the strips dry, then toss them with the cornstarch and black pepper until lightly coated. In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, and sesame oil until the sugar begins to dissolve. Keep the sauce close to the stove because the stir-fry moves quickly.
- Brown the beef in batches. Heat 1 tablespoon (15 ml) of the neutral oil in a large wok or heavy skillet over medium-high heat until it shimmers. Add about half the beef in a single layer, leaving a little space between pieces. Cook for about 1 to 2 minutes per side, turning once, until browned; transfer it to a clean plate and repeat with the remaining beef. Avoid crowding the pan, which traps steam and makes the beef pale rather than browned. USDA FSIS guidance sets the safe minimum for whole cuts of beef at 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. Check the thickest strips, then let the cooked beef rest on the plate for at least 3 minutes while you cook the vegetables.
- Cook the cabbage. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the sliced cabbage and the white parts of the scallions. Stir-fry for 3 to 4 minutes, turning frequently, until the cabbage has softened slightly but still has some bite. If your pan is small, cook the cabbage in two batches so it sears instead of releasing too much moisture. A few browned edges are welcome, but the cabbage should not be limp.
- Add the aromatics and sauce. Stir in the garlic, ginger, and optional red pepper flakes. Cook for about 30 seconds, just until fragrant; garlic can turn bitter if it browns too much. Pour in the prepared sauce and bring it to a lively simmer, stirring to lift any browned bits from the bottom. Simmer for 1 to 2 minutes, until the sugar is dissolved and the sauce looks slightly glossy.
- Finish the stir-fry. Return the rested beef and any juices on the plate to the pan. Toss for about 1 minute, turning the pieces so the sauce coats the beef and cabbage. The cornstarch on the beef helps the sauce cling, so it should become lightly thickened without needing a separate slurry. If it thickens more than you like, stir in water 1 tablespoon (15 ml) at a time. Remove from the heat, scatter over the green scallion tops and sesame seeds, and serve promptly.
Tips
- Slice across the grain. Look for the long muscle fibers in the steak and cut across them, not parallel to them. Shortening those fibers makes each bite easier to chew. Keep the strips a similar thickness so they cook at roughly the same speed.
- Use a wide, hot pan. A wok is convenient, but a large stainless-steel or cast-iron skillet works too. If the beef or cabbage crowds the pan, cook in batches; otherwise the ingredients steam, the beef loses its browning, and the cabbage can turn watery. Let the pan heat back up between batches.
- Adjust the sauce thoughtfully. Low-sodium soy sauce gives you more control over saltiness. If using regular soy sauce, start with ¼ cup (60 ml) and add more to taste. For a less sweet result, reduce the brown sugar to ¼ cup (50 g); the sauce will be less syrupy but still savory and glossy.
- Choose a useful substitute. Tamari can replace soy sauce in the same quantity, though its flavor may be a little rounder and salt levels vary by brand. If rice vinegar is unavailable, use apple cider vinegar in the same amount; it tastes slightly fruitier. Fresh ginger gives the clearest flavor, but 1 teaspoon (2 g) ground ginger can stand in if necessary.
Serving Suggestions
Serve the beef and cabbage hot over steamed jasmine rice, medium-grain rice, or brown rice so the grains catch the extra sauce. For a rice-free meal, spoon it over cooked noodles or serve it in shallow bowls with extra cabbage or another quickly cooked vegetable. A side of plain steamed broccoli, snap peas, or sliced cucumber adds a fresh contrast without competing with the savory-sweet sauce.
Set out extra scallions, sesame seeds, and red pepper flakes at the table so everyone can finish a serving to taste. If you are serving rice, start it before slicing the beef; rice cook times vary, and having it ready prevents the stir-fry from sitting while the grains finish. Keep the beef and cabbage as the main event rather than adding several heavily seasoned sides, since the sauce is already salty, sweet, and aromatic.
Variations
Make it spicier: Increase the red pepper flakes to ½ teaspoon (about 1 g), or add a spoonful of chili crisp at the table. Chili crisp contributes oil and crunch as well as heat, so taste before adding extra soy sauce. For milder servings, leave the flakes out of the pan and offer them separately.
Add more vegetables: Thinly sliced carrots, red bell pepper, or mushrooms can join the cabbage. Cut them into similarly sized pieces and add firm vegetables first so they have time to soften. Keep the total vegetable amount close to the recipe’s 6 cups (450 g) of cabbage, or cook in batches; a crowded pan releases moisture and dilutes the sauce.
Use another cut of beef: Flat iron or skirt steak can replace flank steak or sirloin if sliced thinly across the grain. Avoid thick stew meat, which needs a longer braise and will not become tender in a quick stir-fry. If using a leaner cut, take care not to leave it in the pan after it reaches its safe temperature.
Make the sauce less sweet or gluten-free: For a less sugary, more savory version, use the reduced brown sugar amount noted in the tips. For a gluten-free adaptation, choose certified gluten-free tamari and check that the other packaged ingredients meet your needs. Tamari is a practical substitute for soy sauce, not an identical flavor, so the result may taste slightly different.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. The cabbage will soften as it sits, and it may release a little liquid; that is normal. Stir the sauce back through before reheating. For best texture, store rice separately if you made it, rather than packing it into the same container while steaming hot.
Reheat a serving in a skillet over medium heat with 1 to 2 teaspoons (5 to 10 ml) of water, stirring until hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through so the center heats evenly. USDA FSIS guidance says leftovers should reach 165°F (74°C); check with a food thermometer, especially when reheating a larger portion. Avoid repeated cooling and reheating: warm only the amount you plan to eat.
For longer storage, freeze the cooled beef and cabbage in a freezer-safe container for up to 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Freezing is safe, but the cabbage will be softer after thawing, so this option is best when convenience matters more than a crisp-tender texture.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
The name is widely used for a Chinese-American restaurant-style beef dish, but it does not describe a traditional Mongolian preparation. Recipes and restaurant versions vary. This home version keeps the familiar sweet-savory soy and ginger profile and adds cabbage as a vegetable that cooks in the same pan.
What is the best beef for Mongolian beef?
Flank steak is a dependable choice because it is easy to slice thinly and has a pronounced beef flavor. Sirloin, flat iron, or skirt steak can also work. Whichever cut you choose, trim tough connective tissue and slice across the grain; this matters more for tenderness than choosing a particular premium cut.
Can I make it without a wok?
Yes. Use the widest heavy skillet you have, preheat it well, and cook the beef in batches. A wok has sloped sides that make tossing easy, but a skillet can brown the ingredients effectively as long as they are not packed too tightly. If your pan is small, cook the cabbage in batches too.
Why is my sauce thin?
It may not have simmered long enough, or the pan may have collected moisture from crowded vegetables. Let the sauce bubble for another minute or two before returning the beef. The cornstarch coating on the beef will thicken it as everything is tossed together. If the sauce is still thin, simmer briefly; avoid adding a large amount of cornstarch directly to the pan, where it can form lumps.
Can I prepare any part ahead?
You can slice the cabbage, mince the garlic, grate the ginger, and mix the sauce up to a day ahead; cover and refrigerate each separately. For the best beef texture, slice and coat the beef shortly before cooking. Keep raw beef separate from ready-to-eat ingredients, and wash hands, utensils, and the cutting board after handling it.
How do I keep the beef tender?
Cut thin strips across the grain, pat them dry, and brown them quickly in a hot pan without crowding. The thickest strips still need to reach the USDA safe minimum temperature, so use a food thermometer rather than relying only on color. Let the beef rest for 3 minutes, then return it to the pan just long enough to coat it in sauce; prolonged simmering can make thin strips tough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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