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Mongolian Ground Beef

  • Author: Seonkyoung Longest


  • 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


  1. Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
  2. In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
  3. 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.
  4. 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. 
  5. Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!