We love our Mongolian Beef, based off of the popular takeout dish, but this time we’re simplifying it for you. Give this easier, ground beef version a try in your kitchen tonight! Ground meats make some of the quickest stir fry dishes. You can skip all that cutting and just get cooking. Two of our favorites are Ground Beef Bulgogi and Thai Basil Chicken. This time we’re transforming your restaurant favorite…
What is Mongolian Beef?
The conventional Mongolian beef you find in Chinese restaurants is a stir fry of very thinly sliced beef, typically flank steak. All is coated in a sticky sauce that beautifully combines sweet, salty and umami. As much as we love the original recipe, sometimes we want those same flavors without the effort. That’s why we swapped the steak out for ground beef this time. The result was delicious.
Why You’ll Love Mongolian Ground Beef
It’s one of the easiest meals you will ever cook. Brown meat, mix in sauce, done! Perfect last minute dinner for tonight. The flavors are amazing. Even picky eaters will chow down on this one. You can serve it different ways. Put it over a rice or noodles, use it for Asian inspired tacos, or in a lettuce wrap. It can be customized with different variations, which you can find later in the post.
Ingredients
Ground Beef – We use 85/15 lean for this recipe. Aromatics – garlic and ginger. Sauce – soy sauce, brown sugar, chicken stock, corn starch, black pepper, and sambal oelek (in its absence, you can substitute a mixture of sriracha, sweet chili sauce and red pepper flakes). Garnishes – green onions and sesame seeds.
How to Make Mongolian Ground Beef
This one couldn’t get much easier… Heat some oil in a skillet and brown up the ground beef. Break it up with a wooden spoon as you go along. While the meat is browning, mix together your sauce ingredients. When the meat is browned up, stir in the sauce. Let it simmer for a couple of minutes to allow the sauce to thicken. Garnish with sesame seeds and green onions, and serve over white rice or your favorite Asian noodles. It’s great on our Spicy Asian Noodles.
Variations
Add some veggies like broccoli, bell peppers or snow peas. Substitute the beef for ground pork, chicken or turkey. A dash of sesame oil in the sauce adds a nice depth of flavor. Try it topped with a fried egg, it goes great.
Leftovers and Storage
You can refrigerate leftover Mongolian ground beef in an airtight container for 3-4 days. Simply reheat in the microwave, or on stovetop over medium heat with a tablespoon or two of water.
Recipe Tips and Tricks
High Heat for Browning: Cooking the ground beef on high heat helps to brown it nicely, adding a rich depth of flavor to the dish. Drain Excess Fat: After browning the beef, consider draining any excess fat for a healthier result without compromising the taste. Fresh Ingredients for Flavor: Using fresh garlic and ginger makes a significant difference in flavor compared to dried or powdered alternatives. Dissolve Cornstarch Properly: Mix the cornstarch with the chicken stock thoroughly to avoid any lumps in the sauce. Balancing the Sauce: If you find the sauce too sweet, you can adjust by adding a little more soy sauce or sambal oelek for heat. Let the Sauce Simmer: Allowing the sauce to simmer for a few minutes helps to thicken it and enhance the flavors.
So the next time you’re looking for some great Asian flavors super quick, try our Mongolian ground beef. Save or pin this recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you! Also, check our other cracking Asian Recipes and Ground Beef Recipes on GypsyPlate, and come back again for all the new flavors coming to you.
Mongolian Ground Beef, on our Gypsy Plate… enjoy!
Try these other super quick stir fry dishes!Ground Turkey Stir FryThai Basil Fried RicePork Stir FryMoo Shu ChickenHunan ShrimpBeijing BeefSweet & Sour MeatballsThai Cashew Chicken
