30-Minute Mongolian Ground Beef

Often linked to American Chinese takeout rather than Mongolia itself, Mongolian beef wins fans with its glossy sweet-savory sauce. Here, lean ground beef browns quickly in a skillet with soy, hoisin, ginger, and garlic for crispy weeknight edges.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 32g protein
• 48g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb lean ground beef
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 2 tbsp hoisin sauce
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 3 cups cooked white or brown rice
• 2 cups broccoli florets, steamed

Instructions

1. 1Whisk together the soy sauce, brown sugar, water, hoisin, grated ginger, minced garlic, red pepper flakes, and cornstarch in a small bowl until the sugar and starch dissolve into a smooth sauce. Set aside.
2. 2Heat a large skillet or wok over medium-high heat and add the sesame oil. When fragrant, add the ground beef and break it into small crumbles.
3. 3Cook the beef 5 to 7 minutes, stirring often, until deeply browned and cooked through with crispy edges. Drain any excess liquid so the sauce can cling later.
4. 4Pour the prepared Mongolian sauce over the beef. Stir constantly as it comes to a bubble; the cornstarch will thicken it into a glossy, sticky coating within 2 to 3 minutes.
5. 5Taste and adjust salt, sweetness, or heat. If the sauce tightens too much, splash in a tablespoon of water to loosen.
6. 6Fold in most of the sliced green onions, reserving some for garnish, and cook 30 seconds more so they soften slightly but stay bright.
7. 7Spoon the glazed beef over bowls of hot rice and add steamed broccoli on the side for color and fiber.
8. 8Finish each plate with remaining green onions and a sprinkle of toasted sesame seeds. Serve immediately while the sauce is still shiny and hot.