Ground Mongolian Beef with a sweet and spicy sauce that is crispy and tender without having to buy steak and it’s done in 20 minutes.
How to make Ground Mongolian Beef?
- I like to brown the beef really well and keep the crumbles on the larger side.
- I add the sesame seeds while cooking to get more of a toasted flavor from them.
- If you want even more of a classic Mongolian beef flavor add more green onions cooked down in addition to garnishing with them.
- Top with spicy mayo or make it into a burrito (coming tomorrow).
We have been making ground meat versions of our classic Asian food favorites like Ground Kung Pao Chicken (1 Pan!), Ground Orange Chicken (1 Pan!) in addition to the ground Korean beef.
Why make them with ground meat? Well for one it takes a third of the time. Secondly if you brown the beef/chicken really well it still tastes crispy. No deep frying is needed and it makes a great easy meal served over rice with some vegetables.
Want more Asian Food Recipes?
- Crispy Sesame Chicken
- Cheesecake Factory Mandarin Cashew Chicken
- General Tso’s Chicken
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index
- Many more options…
Tools used in the making of this Ground Mongolian Beef:
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Mirin: A sweetened Asian wine, if you don’t use this use white wine with a 1/2 teaspoon of sugar.
Ground Mongolian Beef
- Heat a large pan over medium high heat.
- Brown the meat really deeply with sesame oil.
- Once browned, drain most of the fat, then add the garlic and ginger.
- Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes.
- Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
- Top with green onions, toss together and serve.