Mongolian Ground Beef – Easy 30 Minute Dinner
Mongolian ground beef is browned and coated in a sweet-savory sauce.Soy sauce, brown sugar, ginger, and garlic create its rich flavor.Serve over rice or noodles for an easy dinner ready in about 25 minutes.
Ingredients
- 1 pound lean halal ground beef
- 1 small bunch scallions green parts only, cut into 1-inch pieces
Sauce
- 1/3 cup packed brown sugar
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated ginger
- 3 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook for approximately 8–10 minutes, breaking it into small crumbles with a wooden spoon or spatula.
- Continue cooking until the beef is thoroughly browned and no pink remains. Carefully spoon off excess fat if necessary.
- While the beef cooks, prepare the Mongolian beef sauce. Add the brown sugar, water, low-sodium soy sauce, cornstarch, grated ginger, minced garlic, and optional crushed red pepper flakes to a medium bowl.
- Whisk thoroughly until the cornstarch has dissolved and the sauce is smooth.
- Add the scallion pieces to the browned beef.
- Give the sauce another quick whisk, then pour it into the skillet.
- Stir the Mongolian Ground Beef continuously as the sauce begins to simmer and thicken.
- Cook for approximately 2–3 minutes, until the sauce becomes glossy and evenly coats the ground beef.
- Taste and adjust the seasoning if necessary. Because soy sauce is already salty, additional salt may not be needed.
- Remove from the heat and serve immediately over steamed rice or noodles.
Notes
Serve this easy Mongolian beef over jasmine rice, basmati rice, brown rice, or your favorite noodles.
For extra vegetables, add sliced bell peppers, broccoli, carrots, mushrooms, snap peas, or green beans. Cook firm vegetables before adding the sauce so they have enough time to become tender.
If you prefer a less sweet sauce, reduce the brown sugar slightly. Keep in mind that sweetness is an important part of the sweet-savory flavor balance.