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Mongolian Ground Beef is a 15-minute weeknight dinner that delivers the savory-sweet flavors of classic Mongolian beef using ground beef instead of sliced steak. The dish combines ginger, garlic, soy sauce, brown sugar, and hoisin into a thickened glaze that coats crumbled beef.
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Brown the ground beef along with the ginger and garlic in a skillet over medium-high heat, until beef is crumbled and cooked through. Drain any fat and return pan to stove top.
Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef mixture. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in a small dish combine the 1/4 cup water along with the 2 tbsp cornstarch. Pour the mixture into the ground beef and stir until sauce thickens.
Season with red pepper flakes, black pepper and green onions. Serve hot over hot rice or noodles. Enjoy!
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much.
Written automatically by CookOS, not by the creator.
Yes. Brown the beef and cook the sauce together, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Serve hot over steamed rice or noodles, as suggested in the recipe. Both absorb the sauce well.
Yes. Use an equal amount of oyster sauce or replace with additional soy sauce and a touch of molasses for depth, though the flavor profile will shift slightly.
The cornstarch slurry thickens the sauce within 1-2 minutes of stirring. It should coat the back of a spoon and cling to the beef without pooling at the bottom of the pan.
Yes. Ground turkey works as a leaner substitute with a similar cooking time. Brown it thoroughly since turkey tends to be milder; the sauce flavors will carry the dish.
