This Mongolian Beef Feeds a Hungry Family CHEAP

Chop 1 onion and 3 cloves of garlic.

Grate 1-2 teaspoons of ginger.

Chop 2 green onions for garnish.

In a bowl, mix 0.5 cup beef broth, 0.25 cup soy sauce, 2 tbsp dark soy sauce, and 3 tbsp sugar to create the sauce.

Heat a wok or large frying pan on medium-high heat.

Add 2 tbsp cooking oil to the pan.

Add half of 1.5 lbs ground beef to the pan and sear one side before breaking it up.

Cook until the beef is no longer pink, then remove it from the pan.

Lower the heat to medium and add the chopped onion to the pan, cooking for about 1 minute.

Push the onions aside and add the garlic, ginger, and a pinch of red crushed chili flakes, cooking for about 30 seconds until fragrant.

Add the sauce mixture to the pan and let it simmer for about 5 minutes.

In a separate bowl, mix 2 tbsp cornstarch with 2 tsp water to create a slurry.

Slowly pour the slurry into the sauce while stirring until it reaches the desired thickness.

Add the cooked ground beef back into the pan and mix until coated with the sauce.

Turn off the heat and transfer to a serving plate, garnishing with chopped green onions.

Equipment Needed

Allergens