Mongolian Ground Beef Skillet with Garlic and Ginger
Ground beef browned with garlic and ginger and tossed in a sticky soy and brown sugar sauce.
Equipment
- Large skillet
- Small bowl for whisking
- Wooden spoon
Ingredients
Main Ingredients
- 16 oz ground beef about 1 lb
- 1 tbsp oil for browning
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 cup low sodium beef broth
- 2 tbsp cornstarch
- 3 green onions chopped, for topping
- ½ tsp red pepper flakes optional
Instructions
Cooking
- Brown. Brown the beef in the oil over medium high heat until it reaches 160 degrees F and drain excess fat.
- Aromatics. Add the garlic and ginger and cook 1 minute until fragrant.
- Sauce. Whisk the soy sauce, brown sugar, broth, and cornstarch in a bowl.
- Thicken. Pour the sauce over the beef and stir 2 to 3 minutes until glossy and thick.
- Finish. Add the pepper flakes if using, top with green onions, and serve over rice or noodles.
Notes
Substitutions: Use ground turkey or chicken cooked to 165 degrees F, and swap the soy sauce for tamari for a gluten free version.
Tips: Whisk the cornstarch into the cold liquid first and stir the sauce again before pouring.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of water. Nutrition does not include the optional pepper flakes or the rice and noodles for serving.