Ground Mongolian Beef with a sweet and spicy sauce that is crispy and tender without having to buy steak and it’s done in 20 minutes.
GROUND MONGOLIAN BEEF
How to Make Ground Mongolian Beef
- Brown the beef really well and keep the crumbles on the larger side.
- Add the sesame seeds while cooking to get more of a toasted flavor from them.
- If you want even more of a classic Mongolian beef flavor add more green onions cooked down in addition to garnishing with them.
- Top with spicy mayo or make it into a Mongolian Beef Burrito.
Why make them with ground meat? Well for one it takes a third of the time. Secondly, if you brown the beef/chicken really well it still tastes crispy. No deep frying is needed and it makes a great easy meal served over rice with some vegetables.
GROUND CHINESE FOOD RECIPES:
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Tools used in the making of this Ground Mongolian Beef:
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Mirin: A sweetened Asian wine, if you don’t use this use white wine with a 1/2 teaspoon of sugar.
More Delicious Chinese Food Recipes
HOW TO STORE GROUND MONGOLIAN BEEF
- Serve: You can leave out Ground Mongolian Beef at room temperature for about 2 hours before you will need to place it in the refrigerator or freezer.
- Store: Allow to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for the best sauce consistency and taste.
- Freeze: Once cooled, transfer Ground Mongolian Beef to a sealed bag or other container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Ground Mongolian Beef
- Yield: 4 Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Main Course
- Cuisine: Asian
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Heat a large pan over medium high heat.
- Brown the meat really deeply with sesame oil.
- Once browned, drain most of the fat, then add the garlic and ginger.
- Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes.
- Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
- Top with green onions, toss together and serve.
Yield: 4 Servings, Amount per serving: 327 calories, Calories: 327g, Carbohydrates: 34g, Protein: 26g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 963mg, Potassium: 518mg, Fiber: 1g, Sugar: 29g, Vitamin A: 160g, Vitamin C: 3.1g, Calcium: 54g, Iron: 3.5g
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