Begin by shredding half a head of cabbage into thin strips for a perfect crunchy base, and finely chop one medium onion. Mince three cloves of garlic and a thumb-sized piece of fresh ginger to enhance the flavor of your Mongolian Cabbage with Ground Beef. Gather all ingredients to ensure smooth cooking.

Heat a large skillet over medium heat and add one pound of ground beef. Use a spatula to break it up and brown it evenly, cooking for about 5-7 minutes until it’s no longer pink and slightly crispy. Drain excess grease if necessary.

Once the beef is cooked, toss in the chopped onion, garlic, and ginger, stirring continuously for about 3-4 minutes until the onion turns translucent and fragrant.

Next, add the shredded cabbage to the skillet, stirring it into the meat and vegetable mixture. Sauté for an additional 5-6 minutes, allowing the cabbage to wilt and become tender.

Pour in ¼ cup of soy sauce, 2 tablespoons of oyster sauce (if you’re using it), 1 tablespoon of sesame oil, and sprinkle in some black pepper and salt to your liking. Stir well to ensure the sauces coat the beef and cabbage evenly. Cook for another 2-3 minutes until everything is heated through.

Remove the skillet from heat and garnish your Mongolian Cabbage with Ground Beef with finely sliced green onions and a sprinkle of sesame seeds. Serve hot, either on its own, over steamed rice, or wrapped in crisp lettuce leaves.