Description
Mongolian Ground Beef is a quick and flavorful skillet dish featuring lean ground beef simmered in a savory-sweet sauce made with soy sauce, brown sugar, ginger, and garlic. This easy recipe comes together in just 30 minutes and is perfect served over rice or noodles for a satisfying weeknight meal.
Ingredients
Scale
Beef and Vegetables
- 1 pound lean ground beef
- 1 small bunch scallions (green parts only), cut into 1″ pieces
Sauce
- 1/3 cup packed brown sugar
- 1/3 cup water
- 1/3 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Brown the Ground Beef: Add the lean ground beef to a skillet over medium-high heat. Cook, breaking it up with a spoon, until fully browned and no pink remains, approximately 8-10 minutes. Spoon out any excess fat during cooking to keep the dish lean.
- Prepare the Sauce: While the beef cooks, combine the brown sugar, water, low sodium soy sauce, cornstarch, grated fresh ginger, minced garlic, and crushed red pepper flakes (if using) in a bowl. Whisk well until the cornstarch is fully dissolved and the sauce is smooth.
- Add Scallions and Sauce: Stir the cut scallions into the skillet with the browned beef. Pour the prepared sauce mixture over the beef and scallions. Continue to cook over medium-high heat for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the beef and scallions evenly.
- Season and Serve: Taste the dish and season with salt and pepper as needed. Serve immediately over cooked rice or noodles for a delicious, hearty meal.
Notes
- To reduce sodium, opt for low sodium soy sauce as specified.
- You can adjust the sweetness by adding more or less brown sugar to suit your taste.
- If you prefer more heat, increase the amount of crushed red pepper flakes.
- This recipe pairs well with steamed rice or your choice of noodles.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
