Today, I am sharing a quick and tasty way to jazz up a pound of ground beef. This easy Mongolian ground beef comes together just as fast as making ground beef tacos!
Just brown a pound of ground beef with some ginger and garlic. Once you have it cook through, you are going to mix in some soy sauce, brown sugar, and hoisin sauce. You want to cook this with the beef for about 3 minutes to give the beef some time to incorporate the flavors.
Next, you mix some corn starch together with some water and that into the beef mixture. It will make the sauce thicken. Then you will mix in some pepper and green onion. You can also add in some red pepper flakes if you like the added heat. That’s it. You are done.
You can choose what to serve the beef over. For my WW personal points, the beef is 8 points. To not add any additional points, I served my portion over rice cauliflower. For my husband and daughter, they had this easy Mongolian ground beef served over cooked white rice. Brown rice or any pasta will work well too.
- 95% LEAN GROUND BEEF
- LOW SODIUM SOY SAUCE
- BROWN SUGAR
- HOISIN SAUCE
- RED PEPPER FLAKES
- BLACK PEPPER
- GREEN ONIONS
Easy Mongolian Ground Beef
Real Mom Kitchen
- 1 lb 95% lean ground beef
- 2 tsp minced ginger
- 3 cloves garlic minced
- ½ cup low sodium soy sauce
- ⅛ cup brown sugar
- 3 Tbsp hoisin sauce
- ¼ cup water
- 2 Tbsp cornstarch
- ¼ tsp red pepper flakes optional
- black pepper to taste
- 4 green onions chopped plus additional for garnish
- In a skillet, brown the ground beef along with the ginger and garlic until beef is fully cooked. Drain off any excess grease.
- In a bowl, combine the soy sauce, brown sugar and hoisin sauce. Pour into ground beef. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in another small dish, combine the water with cornstarch. Pour the mixture into the ground beef and stir until sauce thickens.
- Season with red pepper flakes, black pepper and green onions. Serve hot over hot rice, riced cauliflower or noodles and garnish with additional green onion.
This recipe is adapted from I Wash, You Dry.