Dive into a quick and savory treat with this Mongolian Ground Beef, a blend of ground beef, tangy soy sauce, aromatic ginger and garlic, and fresh green onions—all served over fluffy white rice!
Remember those midweek crisis moments? Those evenings when you’re one microwave beep away from settling for that leftover pizza slice? I can relate! One such evening, feeling like a defeated contestant in a reality cooking show, I stumbled upon my culinary lifesaver: the Mongolian Ground Beef recipe. My fridge was on the emptier side, but I had the basics. And this recipe transformed those basics into a flavorful magic show on my dinner plate. It’s like bringing the gourmet streets of Ulaanbaatar right into my kitchen. If I had a Mongolian coin for every time this recipe saved my dinner, I’d probably own a yurt by now. 😉
Why You’ll Love Mongolian Ground Beef:
Our Mongolian Ground Beef isn’t just another beef dish. It’s the 20-minute culinary hero of last-minute meals! The fusion of the umami-rich soy sauce with the natural juices of the beef creates a delectable sauce, enriched further by the aromatic duo of ginger and garlic. And the green onions? They don’t just add color—they bring that gentle crisp crunch that wraps up the whole ensemble. Plus, there’s the convenience factor. It’s quick. We’re talking “find a cat video to watch, and by the time it’s over, your dinner’s ready” kind of quick.
Ingredients Notes For Mongolian Ground Beef:
Firstly, the ground beef—try to opt for a lean variety for less fat. But hey, life’s short; indulge if you fancy more marbling!
For the tamari or soy sauce, if you’re gluten-sensitive, tamari is your friend.
Now, the beef broth—it’s your base for the sauce. Low-sodium works great, giving you control over your dish’s saltiness.
As for the rice vinegar, it adds a tang, so don’t skip it.
If you’re using brown sugar, make sure there are no lumps. Nobody wants an unexpected sugar nugget!
And about that ginger—fresh is best! But if you’re in a true culinary pinch, ginger powder can step in, though with slightly less zing.
Clear, Easy-to-follow Steps To Make Mongolian Ground Beef:
Sauce Prep: Grab a bowl and give a good whisk to your soy sauce, broth, rice vinegar, brown sugar, and cornstarch until they’re all mingling nicely.
Beefy Beginnings: On to your skillet! Brown that beef over medium heat, showering it with your salt and pepper. Imagine you’re giving it a flavor spa day.
Aromatics Unleashed: Dial down the heat slightly, toss in your garlic and ginger, and watch them mingle with the beef. A couple of minutes here, and your kitchen smells better than a five-star restaurant.
Sauce Dive: Now, let that earlier-prepped sauce cascade into the skillet. Stir, watch, and (impatiently) wait as it simmers and thickens over a minute or two.
Finishing Touches: Introduce the ground beef to the sauce. Stir them together like they’re long-lost friends. Let those green onions jump in, and give them a couple of minutes to get acquainted.
Serve & Savor: Pile your Mongolian masterpiece over white rice. Some steamed veggies on the side would seal the deal. Bon appétit!
Had too much fun and ended up with leftovers? No worries. Scoop it into an airtight container and pop it in the fridge. It’ll cozy up there for 3-4 days. For a longer rendezvous, say hello to your freezer where it can chill for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
Variations and Substitutions:
Feeling experimental? Swap ground beef with ground turkey or chicken for a lighter twist. Soy intolerant? Coconut aminos can make a great stand-in for soy sauce. If you’re out of beef broth, chicken broth can step in. And for our vegetarian friends, crumbled tofu or tempeh sautéed well can replace the beef, offering a delightful meatless version of this Mongolian marvel.
Phew! That was a journey, wasn’t it? Grab those ingredients and embark on your Mongolian culinary adventure. Who said emergencies couldn’t be delicious? 🍲🥢
Mongolian Ground Beef
- 1 lb lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup tamari or premium soy sauce
- 1/4 cup low-sodium beef broth
- 2 teaspoons rice vinegar
- 2 tablespoons granulated brown sugar
- 1 tablespoon cornstarch
- 1- inch piece of fresh ginger finely grated
- 4 cloves of garlic minced finely
- 3-4 stalks of green onions finely sliced
- Cooked white rice for serving
- In a mixing bowl, combine the tamari or soy sauce, beef broth, rice vinegar, brown sugar, and cornstarch. Whisk these ingredients together until fully incorporated, ensuring the sugar and cornstarch dissolve completely. Set this mixture aside.
- In a large skillet, cook the ground beef over medium heat. During this process, season the beef with salt and pepper, ensuring it browns uniformly.
- Once the beef has browned, reduce the skillet’s heat to medium-low. At this point, introduce the garlic and ginger to the pan. Allow these ingredients to sauté, ensuring they release their fragrances without burning. This should take approximately 2-3 minutes.
- Carefully introduce the previously prepared sauce into the skillet, ensuring it integrates with the beef mixture. Stir the contents to combine and allow the mixture to simmer. As it does, the sauce should begin to thicken. This will take approximately 1-2 minutes.
- Once the sauce has achieved the desired consistency, incorporate the sliced green onions, allowing them to cook just long enough to soften slightly, which should take about 2 minutes.
- To serve, ladle the Mongolian Ground Beef over a bed of cooked white rice. Accompany with steamed vegetables if desired.