Description
Mongolian Beef Over Cabbage Brown Rice is a quick and delicious dish that delivers a perfect balance of sweet and savory flavors. Tender beef slices, sautéed to perfection and glazed in a rich soy sauce, are served over fluffy cabbage brown rice, making it an ideal meal for busy weeknights or special gatherings. With vibrant colors and customizable ingredients, this recipe promises to satisfy your cravings while keeping your cooking experience enjoyable.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced against the grain
- 4 cups green cabbage, chopped
- 1 cup long-grain brown rice
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional)
Instructions
- 1. Prepare all ingredients: Slice flank steak against the grain and chop the cabbage.
- 2. Cook the brown rice: Combine rice with water as per package instructions; simmer until tender.
- 3. Sauté beef: Heat oil in a skillet over medium-high heat; cook beef in batches until browned (2–3 minutes per side).
- 4. Add aromatics: Stir in ginger and garlic until fragrant (30 seconds).
- 5. Create sauce: Mix in soy sauce and brown sugar; let bubble for 1–2 minutes.
- 6. Fold in cabbage: Allow to wilt slightly while maintaining crunch (3–5 minutes).
- 7. Serve hot over rice, garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg