Easy Mongolian Ground Beef Recipe
This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except it uses hamburger, so it's ready in about 15 minutes!
This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except it uses hamburger, so it's ready in about 15 minutes!
- Carbohydrate 37.0869843365114 g
- Cholesterol 74.068760125 mg
- Fat 11.8038885469559 g
- Fiber 0.68528749426788 g
- Protein 26.3181004616274 g
- Saturated Fat 4.67895631240893 g
- Serving Size 1 1 serving (202g)
- Sodium 1841.97585493085 mg
- Sugar 36.4016968422435 g
- Trans Fat 1.44725695477253 g
- Calories 361 calories
Step-by-step
- Brown the ground beef along with the ginger and garlic in a skillet over medium-high heat, until beef is crumbled and cooked through. Drain any fat and return pan to stove top.
- Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef mixture. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in a small dish combine the 1/4 cup water along with the 2 tbsp cornstarch. Pour the mixture into the ground beef and stir until sauce thickens.
- Season with red pepper flakes, black pepper and green onions. Serve hot over hot rice or noodles. Enjoy!
Undercooking the garlic and ginger while browning the meat results in a sharp, raw pungency that ruins the foundational flavor of the dish. Cooking aromatics alongside the protein in a medium-high skillet breaks down their cell walls properly before the liquids are introduced. Understanding how to scale this preparation and manage its components ensures consistent results every single time.
- Double the recipe by using a twelve-inch cast-iron skillet rather than a standard pan, because overcrowding causes the meat to steam instead of browning.
- Dissolve two tablespoons of cornstarch completely into cold water before adding it to the bubbling liquid; pouring dry starch directly into hot sauces creates stubborn lumps.
- Simmer the sauce mixture for exactly two to three minutes to cook out the raw starch flavor while allowing the sugars to caramelize slightly.
- Store leftovers in an airtight container in the refrigerator for up to four days, or freeze portions for up to two months without losing structural integrity.
Reheat refrigerated portions gently on the stove over medium-low heat with an added splash of water to loosen the thickened glaze. Proper temperature management prevents the sugars in the hoisin and brown sugar from burning during the final reduction phase.
