I love ground beef.
I think it’s a very versatile ingredient in the kitchen and when I am craving Chinese, this is my go-to ground beef recipe.
It has a sweet and spicy sauce, but you can adjust the spiciness to your desired heat level.
I usually cook a big batch of this, especially when I want to have leftovers for the next day. Aside from having a ready-made protein for fried rice, the leftover beef can also be used in quesadillas, nachos, and tacos. This is also wonderful to use in Ama’s Steamed Egg recipe.
If you try this recipe, let us know by leaving a comment or sharing a picture. We would love to hear about your experience. Enjoy!
Ground Mongolian Beef
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
- 1 pound ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 tablespoon ginger, minced
- 2 tablespoon rice vinegar
- 2 tablespoon mirin
- 1/4 cup light soy sauce (生抽)
- 1/2 cup brown sugar
- 2 teaspoon sesame seeds
- 1/4 teaspoon crushed red pepper flakes (more or less depending on how spicy you want the dish to be)
- 1/2 cup chopped scallions
- Mix the sauce in a small bowl – combine the rice vinegar, mirin, light soy sauce, brown sugar, sesame seeds, and crushed red pepper flakes.
- Heat a large wok or pan over medium high heat.
- Saute the ground beef. Add the sesame oil when the beef starts to brown.
- When the beef is browned, drain most of the oil in the wok and add the garlic and ginger.
- After about 2 minutes, pour in the prepared sauce. Cook until the sauce is absorbed by the beef. The beef will start looking glossy.
- Add the green onions, toss together with the beef, and turn off heat.
- Serve with warm rice. Yum!