Mongolian Ground Beef

A quick take on Chinese-American Mongolian beef using ground beef in a glossy soy-hoisin sauce.

Nutrition

399

Calories

22g

Protein

16g

Carbs

27g

Fat

1 Tbsp	15 ml	Neutral oil
453.59 g		Ground beef (90% or leaner)
3 cloves		Garlic, minced
1 Tbsp	15 ml	Minced ginger
2		Green onions, chopped
to taste		Salt
—		Sesame seeds (garnish)
—		Chopped green onions (garnish)
59.15 ml		Soy sauce
3 Tbsp	45 ml	Brown sugar
2.5 Tbsp	38 ml	Hoisin sauce
78.86 ml		Low-sodium beef broth
0.5 tsp	2.5 ml	Sesame oil
0.5 tsp	2.5 ml	Red pepper flakes
1 Tbsp	15 ml	Corn starch

In a bowl or measuring cup, make the Mongolian sauce by whisking together the soy sauce, brown sugar, hoisin sauce, beef broth, sesame oil, red pepper flakes, and cornstarch until smooth; set aside.
Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef, break it up with a spatula, and cook until browned and cooked through, about 2-3 minutes.
Add the garlic, ginger, and chopped green onions and cook about 30-60 seconds, until fragrant and slightly softened.
Pour in the prepared sauce and stir to coat the beef. Bring to a simmer and cook a few minutes, stirring frequently, until the sauce thickens and turns glossy.
Taste and adjust with salt, then remove from heat and garnish with sesame seeds and more chopped green onions. Serve with rice and veggies.