An Americanized take on Mongolian Beef featuring ground beef stir-fried with aromatics and coated in a glossy, sweet-savory sauce. Perfect served over rice.
Savory, sweet, and tangy Mongolian Ground Beef with aromatic vegetables—ideal for a quick dinner with rice.
10 min.
10 min.
4 servings
Step 1: Prep Ingredients
Thinly slice the white parts of the green onions. Cut the green parts into long strips (about 2 inches/5 cm) and set aside.
Smash the garlic cloves and finely chop them. Grate a small knob of ginger (2.5 teaspoons).
Make the sauce: In a small container, mix together the soy sauce, sugar, oyster sauce, chicken bouillon powder, dark soy sauce, light corn syrup, Shaoxing wine, black pepper, water, and cornstarch. Set aside.
Step 2: Fry the Beef
In a wok (or pan), heat 1 tablespoons of oil over medium-high heat. Once hot, add the ground beef, breaking it up as it cooks. Sauté for 7 to 8 minutes until the beef is nicely browned. Remove from the wok and set aside.
Step 3: Sauté Aromatics
To the same pan, add 2 tablespoons of oil and heat over medium. Add the white parts of the green onions, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
Step 4: Add Chilies
Add the thicker parts of the green onions and the dried chilies (if using). Stir-fry for another 30 seconds.
Step 5: Combine with Sauce
Pour in the prepared sauce and simmer for 1 minute until the sauce thickens slightly. Return the beef to the pan and mix together for 1 minute. Turn the heat off, then add the remaining green onions and 1/2 tablespoons toasted sesame oil. Give it a final mix.
Step 6: Serve
Spoon hot cooked rice into bowls and add a generous amount of the Mongolian Ground Beef on top. Garnish with sliced red chili if desired, and serve immediately.