Mongolian Ground Beef is a 20 minute stir fry bursting with sweet and savory Asian flavors. It’s a perfect weeknight meal to come back to again and again.
We love our Mongolian Beef, based off of the popular takeout dish, but this time we’re simplifying it for you.
Give this easier, ground beef version a try in your kitchen tonight!
This time we’re transforming your restaurant favorite…
What is Mongolian Beef?
The conventional Mongolian beef you find in Chinese restaurants is a stir fry of very thinly sliced beef, typically flank steak.
All is coated in a sticky sauce that beautifully combines sweet, salty and umami.
As much as we love the original recipe, sometimes we want those same flavors without the effort. That’s why we swapped the steak out for ground beef this time.
The result was delicious.
Why You’ll Love Mongolian Ground Beef
- It’s one of the easiest meals you will ever cook. Brown meat, mix in sauce, done!
- The flavors are amazing. Even picky eaters will chow down on this one.
- You can serve it different ways. Put it over a rice or noodles, use it for Asian inspired tacos, or in a lettuce wrap.
- It can be customized with different variations, which you can find later in the post.
Ingredients for Mongolian Ground Beef
- Ground Beef
- Aromatics – garlic and ginger.
- Sauce – soy sauce, brown sugar, chicken stock, corn starch, black pepper, and sambal oelek (in its absence, you can substitute a mixture of sriracha, sweet chili sauce and red pepper flakes).
- Garnishings – green onions and sesame seeds.
How to Make Mongolian Ground Beef
This one couldn’t get much easier…
Heat some oil in a skillet and brown up the ground beef. Break it up with a wooden spoon as you go along.
While the meat is browning, mix together your sauce ingredients.
When the meat is browned up, stir in the sauce. Let it simmer for a couple of minutes to allow the sauce to thicken.
Serve over white rice or your favorite Asian noodles, and garnish with sesame seeds and green onions.
- Add some veggies like broccoli, bell peppers or snow peas.
- Substitute the beef for ground pork, chicken or turkey.
- A dash of sesame oil in the sauce adds a nice depth of flavor.
- Try it topped with a fried egg, it goes great.
Leftovers and Storage
You can refrigerate leftover Mongolian ground beef in an airtight container for 3-4 days. Simply reheat in the microwave, or on stovetop with a tablespoon or two of water.
So the next time you’re looking for some great Asian flavors super quick, try our Mongolian ground beef.
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Mongolian Ground Beef, on our Gypsy Plate… enjoy!
- 2 tbsp oil
- 1.5 lbs ground beef
- 6-7 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 6 tbsp soy sauce
- 1/4 cup brown sugar
- 1/2 cup chicken stock
- 1 tbsp corn starch
- 2 tbsp sambal oelek
- 1/4 tsp black pepper
- Heat the oil in a skillet or wok over high heat. Add the ground beef and cook, breaking up with a spoon. Add ginger and garlic and cook until beef is browned and no more liquid remains in the pan.
- Combine soy sauce, brown sugar, chicken stock, corn starch sambal and pepper in a bowl. Add to the meat and combine well. Simmer a couple of minutes, until sauce thickens.
- Garnish with diced green onions and sesame seeds. Serve over hot rice or Asian noodles.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 612Total Fat 37gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 20gCholesterol 152mgSodium 1674mgCarbohydrates 18gFiber 1gSugar 12gProtein 49g
Nutrition information calculated by Nutritionix.
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