Mongolian Ground Beef: A Quick and Flavorful Stir-Fry

This Mongolian Ground Beef recipe delivers a savory and slightly sweet Asian-inspired dish in just minutes. Ground beef is seasoned and cooked, then coated in a delicious sauce with hints of ginger and garlic, all served over fluffy white rice. It’s a perfect weeknight meal!

Mongolian Ground Beef

Ingredients:

Instructions:

1. Prepare the Sauce: In a small bowl, whisk together the tamari (or soy sauce), beef broth, rice vinegar, brown sugar, and cornstarch until the cornstarch is fully dissolved and the sauce is smooth. Set the sauce aside.
2. Brown the Ground Beef: In a large skillet or wok over medium heat, brown the ground beef, breaking it up with a spoon as it cooks. Season the ground beef with salt and black pepper. Cook until the beef is cooked through and no longer pink. Drain off any excess grease from the skillet.
3. Add Aromatics: Reduce the heat to medium-low. Add the grated ginger and minced garlic to the pan with the cooked ground beef. Cook, stirring constantly, until the ginger and garlic become fragrant, which should take just 2-3 minutes. Be careful not to burn them.
4. Simmer and Thicken Sauce: Pour the prepared sauce into the skillet with the ground beef, ginger, and garlic. Stir well to combine everything. Let the sauce simmer and thicken, stirring occasionally, for 1-2 minutes, or until the sauce coats the back of a spoon.
5. Add Green Onions: Stir the sliced green onions into the pan with the saucy ground beef. Cook briefly, about 1-2 minutes, until the green onions just begin to wilt but still retain some of their crispness and bright color.
6. Serve: Serve the Mongolian Ground Beef hot over cooked white rice. If desired, you can also serve it with steamed vegetables like broccoli or snap peas on the side for a complete meal. Enjoy this quick and flavorful dish!