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Mongolian Ground Beef and Vegetables Recipe

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4.2 from 10 reviews

A quick and flavorful Mongolian Ground Beef and Vegetables stir-fry featuring tender ground beef, vibrant vegetables, and a savory-sweet sauce. Perfect for a weeknight dinner, this recipe combines soy sauce, brown sugar, and aromatic spices for a deliciously balanced meal ready in 30 minutes.

Ingredients

Sauce

  • 1/4 Cup Soy Sauce
  • 1/4 Cup Light Brown Sugar
  • 2 tbsp Hoisin Sauce
  • 1/2 tsp Red Chili Crisp in Oil (or dried red pepper flakes)
  • 1 tbsp Ginger Paste
  • 1 tsp Black Pepper
  • 1 tsp Rice Vinegar (optional)

Vegetables

  • 1/2 Large Red Bell Pepper, thinly sliced
  • 1/4 Large Red Onion, sliced
  • 1 Cup Broccoli Florets, chopped
  • 1 Medium Zucchini, sliced into half moons
  • Salt and Pepper to taste

Protein

  • 1 lb Ground Beef
  • 5-6 Garlic Cloves, minced
  • 2 tbsp Avocado Oil (or any neutral oil)

Instructions

  1. Prepare and Sauté Vegetables: Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the thinly sliced red bell pepper, red onion, chopped broccoli, and sliced zucchini. Season the vegetables with salt and pepper and sauté for about 5 minutes until they are tender-crisp. Remove the vegetables from the skillet and set aside.
  2. Cook Ground Beef and Garlic: In the same skillet, add the ground beef. Cook over medium heat until browned, breaking it apart with a spatula. Stir in the minced garlic cloves and cook for another 1-2 minutes until fragrant. Drain any excess grease from the skillet.
  3. Mix Sauce Ingredients: In a small bowl, whisk together the soy sauce, light brown sugar, hoisin sauce, red chili crisp in oil or red pepper flakes, ginger paste, black pepper, and rice vinegar (if using) until well combined.
  4. Combine and Simmer: Return the sautéed vegetables to the skillet with the browned ground beef. Pour the sauce mixture over the beef and vegetables. Stir thoroughly to coat everything evenly and let it simmer for 2 to 3 minutes so the flavors meld together.
  5. Serve: Serve the Mongolian ground beef and vegetables hot over cooked rice or noodles. Optionally, garnish with sliced green onions and toasted sesame seeds for added flavor and texture.

Notes

  • For a spicier dish, increase the amount of red chili crisp or red pepper flakes according to taste.
  • Using lean ground beef helps reduce excess grease; alternatively, ground turkey or chicken can be used for a lighter version.
  • Vegetables can be varied based on preference; mushrooms or snap peas work well.
  • Rice vinegar is optional but adds a nice mild acidity to balance the sweetness of the sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.

Find it online: https://cookedbysarah.com/mongolian-ground-beef-and-vegetables-recipe/