Ground Mongolian Beef

January 22, 2018 20 Comments
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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 beef recipe are a go to for us during the week and aside from the popular Korean Ground Beef we’re a big fan of Mongolian Beef, our favorite takeout copycat food.

Ground Mongolian Beef in bowl with broccoli, carrots and rice.

How to make Ground Mongolian Beef?

  • I like to brown the beef really well and keep the crumbles on the larger side.
  • I 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 burrito (coming tomorrow).

We have been making ground meat versions of our classic Asian food favorites like Ground Kung Pao Chicken (1 Pan!), Ground Orange Chicken (1 Pan!) in addition to the ground Korean beef.

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.

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ground beef, rice, broccoli and carrots with mongolian beef sauce.

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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.

Recipe

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Ground Mongolian Beef

5
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Main Course
  • Cuisine: Asian
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.

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped scallions

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Heat a large pan over medium high heat.
  2. Brown the meat really deeply with sesame oil.
  3. Once browned, drain most of the fat, then add the garlic and ginger.
  4. Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes.
  5. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  6. Top with green onions, toss together and serve.

Nutrition Information

Yield: 4 Servings, Amount per serving: calories

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Mongolian beef made with ground beef
ground beef with broccoli and carrots over rice

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Categories:

Asian Food Beef Main Course Main Dishes Meat & Seafood Recipe Worldly Foods

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Comments

  3. We loved this recipe. My hubby said to add this to our recipe list. Both of our kids loved it (ages 7 and 10). We put the meat over a rice bed and mixed it up.

    Rating: 5
    Reply

  4. I made this dish last night, cutting it exactly in half, for my wife and I. I presented it on rice with steamed broccoli just as in the photo. It was very tasty and we both enjoyed it. Very quick recipe to make, Better have your sides ready when you start final steps!

    Reply

  9. Super easy to make and everyone loved it, I added some shemeji mushroom and it was just perfect! Thank you  

    Rating: 5
    Reply

  10. Brilliant! I made this last night for my family and everyone devoured it. I love Mongolian beef but rarely make it because I don’t take the time to buy the proper cut of meat, etc. Using ground meat is such a great idea and I have to say that its very likely that I will only make it this way from now on. Thank you for this great recipe!

    Reply