Go Back
–+ servings
mongolian ground beef on rice in a bowl

Mongolian Ground Beef

Rebecca Lindamood
Prep Time 5 minutes
Cook Time 10 minutes
Faster than phoning for takeout, this Mongolian Ground Beef is a flavorful, budget friendly, easy, and delicious riff on the classic Chinese American takeout dish.

Equipment

  • 1 everyday pan or stainless skillet
  • liquid measuring cups
  • dry measuring cups
  • measuring spoons
  • chop and stir or sturdy wooden spoon
  • fork or whisk

Ingredients
  

  • 1 1/2 pounds ground sirloin or other lean ground beef
  • 1 tablespoon minced ginger
  • 6 cloves garlic minced, or 1 tablespoon garlic paste
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup low sodium soy sauce or Bragg's liquid aminos
  • 1/3 cup brown sugar packed
  • 1/4 cup hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 8 green onions greens cut into 1-inch pieces, whites thinly sliced separately
  • 1/3 cup water
  • 3 tablespoons cornstarch
  • 1 teaspoon toasted sesame seeds optional, but tasty

Instructions
 

  • Crumble the ground beef into a stainless steel skillet or everyday pan over medium high heat. Scatter the minced ginger, minced garlic, crushed red pepper flakes, and black pepper over the beef.
  • Use a chop and stir or a sturdy wooden spoon to break up the beef as it cooks, working the seasonings in as you go. When the beef is cooked through thoroughly, drain any excess fat from the beef if needed and return the pan -with the beef- to a medium high burner. Stir in the thinly sliced whites of the green onions for 30 seconds.
  • Use a fork or small whisk to stir together the low sodium soy sauce, brown sugar, hoisin sauce, and sesame oil until well blended. Pour this over the beef and stir to combine. Bring the mixture to a boil and reduce the heat to medium, allowing it to simmer for 2 minutes.
  • Use a fork or small whisk to stir the cornstarch into the water. Add this mixture into the beef and sauce, stirring well to combine. Return the mixture to a steady simmer or low boil, stirring constantly, until it has thickened and become glossy, about 3 minutes.
  • Remove the pan from the heat and stir in the 1-inch sections of the green onions. Serve over cooked rice, barley, or riced cauliflower. If desired garnish with sesame seeds.

Nutrition

Calories: 368kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 1418mgPotassium: 545mgFiber: 1gSugar: 16gVitamin A: 211IUVitamin C: 4mgCalcium: 63mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

Print Recipe Pin Recipe Share on Facebook