Mongolian Ground Beef
A quick one-pan twist on classic Mongolian beef that delivers sweet, savory, and slightly smoky flavor in a fraction of the time. After the meat absorbs the sauce and becomes tender and caramelized, it's ready to serve however you like - over rice, tucked into lettuce cups or stuffed into green onion pancakes from Trader Joe's (my fav!)
Ingredients
Mongolian Beef
- 2 lbs lean ground beef 80/20 or leaner
- 2 8 oz cans sliced water chestnuts drained, rinsed and roughly chopped
- 2 green onions sliced
Sauce
- 2 tbsp sesame oil
- 6 cloves garlic minced
- 4 green onions (green and white parts) sliced
- 2/3 c low sodium soy sauce
- 1/4 c light brown sugar packed
- 1/4 c hoisin sauce
- 1 tbsp sriracha
- 2 tbsp chili crunch momofuku
Instructions
- Brown the ground beef over medium heat, drain off all the fat.
- To the same pan add the sesame oil. Cook the minced garlic and 4 green onions (both green and white parts) for a couple minutes over medium heat.
- Add the low sodium soy sauce along with the brown sugar, sriracha and chili crunch. Stir and simmer for 10 minutes. Stir often.
- Drain and rinse the sliced water chestnuts. Roughly chop and set aside.
- Add the meat back to the pan along with the water chestnuts.
- Stir and cook for 15 minutes so the meat can absorb the sauce and the water chestnuts can slightly soften.
- If you're serving with the green onion pancakes, now is a good time to pan fry those on both sides until crispy. Cut in half and use a knife to open it up like a pita.
- Stuff the green onion pancakes with the mongolian ground beef and top with fresh green onions. This also pairs great with rice or lettuce cups.
Tried this recipe?Let us know how it was!