Mongolian Ground Beef!
EASY dinner recipe for you!
You guys LOVED my Ground Beef Bulgogi recipe so I wanted to share this Mongolian Ground Beef recipe too!
It is as easy, simple and delicious as ground beef bulgogi.
Also, if you want to inspired to cook more recipes with ground beef, check out down below Ground Beef and Broccoli recipes! 🙂
Mongolian ground beef recipe is something you can fix fast and easy with only few ingredients you already have in your pantry, so no reason to not to try!
Are you ready for it?! Let’s get started!
Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
In a small mixing bowl, combine soy sauce, sugar, chicken stock (or water), sambal, chili garlic sauce and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat.
Garnish with sesame seeds, because it won’t be perfect without sesame seeds. 😉
I love enjoying Mongolian ground beef with fresh warm cooked rice!
Mongolian Ground Beef
Print Recipe
Pin RecipeIngredients
- 1 lb ground beef
- 8 cloves garlic, chopped
- 2 tbsp shaoxing wine
- 1/8 black pepper
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup chicken stock or water
- 1 to 2 tbsp sambal, chili garlic sauce to your taste
- 1 tsp corn starch
- 2 tbsp cooking oil
- 2 bundles of green onions, cut in to 2” long pieces
- Sesame seeds
Instructions
- Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
- In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
- Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
- Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
- Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!
12 comments
This looks delicious! Do you think it would work with ground turkey? We have that in our home than ground beef.
Thanks,
Katherine
Yes! Any ground protein should work just fine!
Is there a substitute for shaoxing wine? Sake?
You can find shaoxing wine at your local Asian/Chinese grocery store. If you can’t find it, you can use dry sherry. But if you can’t eat/drink alcohol, then you can substitute to water. hope this helped!
This looks so simple and delicious!
Was super simple to make but the flavors were nothing but simple. Thanks for this easy recipe. This was a hit at my home!
★★★★★
Is there anything I can substitute the wine with? Preferably something locally..
You can find shaoxing wine at your local Asian/Chinese grocery store. If you can’t find it, you can use dry sherry. But if you can’t eat/drink alcohol, then you can substitute to water. hope this helped!
Hi Seonkyoung! Made this for dinner the other night and it was absolutely delicious! I followed the measurements exactly and I think the corn starch measurement is incorrect, you used 1 tsp in the video. I followed the written recipe and used 2 tbsp and it was way too sticky 🙁 but it was delicious nonetheless!
Oh no! Im so sorry ): I went ahead and fixed it now. Thank you for pointing it out to me!
This was amazing! Tasted like mongolian beef but so much less work. No slicing beef and no risk overcooking beef. The extra spicy kick with sambal was amazing. I added 2 chopped serrano peppers as well.
★★★★★
I will be making this soon. I ordered the wine from Amazon. I would like to substitute flank steak. Will that work? Also, I am a sauce lover and plan on doubling the recipe. Am I headed for disaster?