Mongolian Ground Beef

by Sheryl

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4

If you love Chinese Mongolian takeout, I bet you’ll enjoy this Mongolian Ground Beef. It is an incredibly easy dish that you can make in a snap. Feel free to add your favourite vegetables to the mix such as broccoli, peas, peppers, etc. Serve this over rice for a very satisfying Chinese takeout meal that everyone will love!

This Mongolian ground beef quickly climbed up the ladder to our favourite meal rotation. Unlike Chinese Mongolian, this uses ground beef and not thinly sliced strips of beef. Apart from that everything is pretty much the same. While cooking this Mongolian ground beef, I ready the rice or noodles. Before I knew it, everything is ready to serve. I seldom order Chinese takeout anymore because I know that I can easily make them at home. Give this a try very soon. I know you’ll love this Mongolian ground beef as much as we do!

Ingredients

3 tbsp soy sauce (gluten-free or tamari for gluten-free)
1 lb ground beef
1 tbsp brown sugar
1 tbsp hoisin sauce (gluten-free for gluten-free)
1 tsp chilli sauce such as sambal oelek (or to taste)
1 tbsp ginger, grated
4 green onions, sliced
1/4 c. water (or beef broth)
1 tbsp cornstarch
1 tbsp garlic, grated
1 tbsp toasted sesame seeds
1 tbsp sesame oil

How to make Mongolian Ground Beef

Step 1: In a large pan, cook the ground beef over medium-high heat, breaking the meat as it cooks. When done, drain the excess grease.

Step 2: Whisk the soy sauce, hoisin sauce, brown sugar, chilli sauce, garlic, ginger, cornstarch, and water until well combined. Add this to the pan followed by the green onions. Cook the sauce for about a minute until slightly thickened.

Step 3: Take off the heat and stir in the sesame oil and sesame seeds.

Option: To the mix, add your favourite vegetables like broccoli, peas, peppers, etc.

Nutrition Facts:

Calories 338, Fat 24g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 849mg, Carbs 8g (Fiber 0.5g, Sugars 3g), Protein 21g

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