Ginger-Infused Mongolian Beef Stir-Fry

Description

Extra ginger elevates this ground beef recipe with deep aromatic notes balanced by hoisin, soy, and a touch of vinegar for brightness. Brown the meat, build the sauce in the same pan, and add scallions for pop. A speedy 20-minute dish that highlights creative technique for restaurant-quality results at home over jasmine rice.

Cultural Background

Mongolian beef is not a traditional dish from Mongolia but originated in Taiwan during the 1950s at Mongolian barbecue restaurants created by Taiwanese restaurateur Wu Zhaonan. These restaurants popularized a style of quick stir-frying meats with savory-sweet sauces, drawing loose inspiration from northern Chinese and Central Asian grilling traditions while adapting them for urban Taiwanese and later American-Chinese diners. The dish gained popularity in the United States through Chinese-American restaurants, where the name evokes an exotic flair despite its modern invention.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 1 lb lean ground beef
• 1 tablespoon fresh ginger, minced (extra for infusion)
• 3 cloves garlic, minced
• 4 scallions, sliced with whites and greens separated
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar, packed
• 3 tablespoons hoisin sauce
• 1 teaspoon rice vinegar
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon neutral oil (such as vegetable or canola)
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef, minced ginger, minced garlic, and white parts of the scallions to the pan. Cook for 5-7 minutes, breaking up the beef with a wooden spoon until it is browned and crumbled with no pink remaining and the ginger and garlic are fragrant.
3. Drain any excess fat from the pan if needed, then reduce heat to medium.
4. In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, and rice vinegar. Pour this mixture into the skillet with the beef and stir to combine. Cook for 2 minutes to allow the flavors to meld.
5. In a separate small bowl, whisk the water and cornstarch together to form a slurry. Pour the slurry into the pan and stir continuously for 1-2 minutes until the sauce thickens and becomes glossy and coats the beef.
6. Stir in the red pepper flakes (if using), black pepper, and green parts of the scallions. Cook for an additional 30-60 seconds until the scallions are just wilted but still bright green.
7. Remove from heat and serve immediately over hot jasmine rice.

Tips

- Use a hot pan and do not overcrowd to achieve good browning on the ground beef for deeper flavor development.
- Avoid overcooking the scallions at the end to preserve their fresh pop and vibrant color.
- Substitute ground turkey or plant-based ground for a lighter or vegetarian version while keeping the same sauce proportions.

Nutrition

Calories: 380
Protein: 26g
Carbs: 28g
Fat: 18g

Tags

Mongolian