Mongolian Ground Beef | COOK - Don't Be Lazy

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is more budget-friendly.

Bring 2 cups of water to a boil in a small to medium-sized pot.

Add 1 cup of rice and a pinch of salt to the boiling water, stir, then cover and reduce heat to low, cooking for 15 minutes.

In a stir fry pan, preheat on medium-high heat (about a 6).

Add 1 pound of ground beef to the pan and cook until browned, breaking it up as it cooks.

Add ginger paste and minced garlic to the beef, stirring to combine.

In a bowl, mix 1/4 cup of water with 2 tablespoons of cornstarch and set aside.

In another bowl, combine 1/4 cup of sugar, 3 tablespoons of hoisin sauce, and 1/4 cup of low sodium soy sauce, stirring to mix.

Once the beef is cooked, drain excess grease and return it to the pan.

Pour the soy sauce mixture over the beef and cook for about 3 minutes to blend flavors.

Stir in the cornstarch mixture to thicken the sauce, adding red pepper flakes and some chopped green onions.

Continue stirring until the sauce thickens, then plate the Mongolian ground beef.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens