Mongolian Ground Beef
Mongolian Ground Beef
Ingredients
For the Mongolian Sauce
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup beef broth
- 1 teaspoon seasoning flakes/powder
For the Ground Beef
- 1 pound lean ground beef
- 1/4 cup scallions, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For Serving and Garnish
- 2 cups cooked rice, for serving
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a medium measuring cup or bowl, combine the soy sauce, hoisin sauce, beef broth, and seasoning flakes/powder. Whisk these ingredients together thoroughly until well combined. Set aside.
⏱️ 3 min
- 2
Add the lean ground beef to a large pan or skillet over medium-high heat. Use a wooden spatula or spoon to break up the ground beef as it cooks. Continue cooking, stirring occasionally, until the beef is fully browned and no pink remains. Drain any excess fat if necessary.
⏱️ 8 min
- 3
Once the ground beef is browned, add the chopped scallions, minced garlic, and minced ginger to the pan. Stir to combine the aromatics with the cooked beef and cook for 1-2 minutes until fragrant.
⏱️ 3 min
- 4
Pour the prepared Mongolian sauce mixture over the cooked ground beef and aromatics in the pan. Stir everything together to ensure the beef is evenly coated with the sauce. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 5
Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and reduces to a glossy consistency that coats the beef.
⏱️ 7 min
- 6
Serve the hot Mongolian ground beef over a bed of cooked rice in individual bowls.
⏱️ 1 min
- 7
Garnish each serving by sprinkling sesame seeds and additional chopped scallions on top before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Ground Beef
For the Mongolian Sauce
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup beef broth
- 1 teaspoon seasoning flakes/powder
For the Ground Beef
- 1 pound lean ground beef
- 1/4 cup scallions, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For Serving and Garnish
- 2 cups cooked rice, for serving
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a medium measuring cup or bowl, combine the soy sauce, hoisin sauce, beef broth, and seasoning flakes/powder. Whisk these ingredients together thoroughly until well combined. Set aside.
⏱️ 3 min - 2
Add the lean ground beef to a large pan or skillet over medium-high heat. Use a wooden spatula or spoon to break up the ground beef as it cooks. Continue cooking, stirring occasionally, until the beef is fully browned and no pink remains. Drain any excess fat if necessary.
⏱️ 8 min - 3
Once the ground beef is browned, add the chopped scallions, minced garlic, and minced ginger to the pan. Stir to combine the aromatics with the cooked beef and cook for 1-2 minutes until fragrant.
⏱️ 3 min - 4
Pour the prepared Mongolian sauce mixture over the cooked ground beef and aromatics in the pan. Stir everything together to ensure the beef is evenly coated with the sauce. Bring the mixture to a gentle simmer.
⏱️ 2 min - 5
Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and reduces to a glossy consistency that coats the beef.
⏱️ 7 min - 6
Serve the hot Mongolian ground beef over a bed of cooked rice in individual bowls.
⏱️ 1 min - 7
Garnish each serving by sprinkling sesame seeds and additional chopped scallions on top before serving.
⏱️ 1 min