Mongolian Beef with Garlic, Ginger & Green Onions

Ingredients

• 1 lb Ground beef (93% lean, 7% fat) (Trim any large fat pieces; break up before cooking)
• 3 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Dry cooking wine (dry sherry) (Can substitute rice vinegar for a different flavor)
• 2 tbsp Brown sugar
• 0.25 tsp White pepper (Pinch is fine)
• 2 cloves Garlic cloves (Roughly chopped; keep a little texture)
• 1 tbsp Fresh ginger (About a ½‑inch knob, peeled and thinly sliced then smashed)
• 2 stalks Green onions (scallions) (Thinly sliced on a bias; add at the end)
• 3 peppers Thai chili peppers (Optional; coarsely chopped)
• 1 tbsp Beef tallow or neutral oil (For searing; can use canola or vegetable oil)
• 1 pinch Salt (Season beef before searing; adjust at end if needed)

Instructions

1. Prep aromatics

   Roughly chop the garlic cloves, peel and thin‑slice the ginger, slice the green onions on a bias, and (if using) coarsely chop the Thai chilies.

   Time: PT5M

2. Make sauce

   In a small bowl combine light soy sauce, oyster sauce, cooking wine, brown sugar and white pepper. Stir until the sugar is mostly dissolved.

   Time: PT2M

3. Heat the pan

   Place the skillet over medium‑high heat and add the beef tallow (or oil). Let it melt and heat until the surface shimmers.

   Time: PT1M

4. Sear the ground beef

   Add the ground beef to the hot pan, spread it out, and press down with a spoon to maximize contact. Let it sear without moving for about 2 minutes.

   Time: PT2M

5. Break up and flavor the beef

   Flip the beef, break it into desired sized pieces, then immediately add the chopped garlic, ginger, and chilies. Stir constantly for 2 minutes, ensuring nothing burns.

   Time: PT2M

6. Add the sauce

   Pour the prepared sauce over the beef, stir quickly, and cook for 1‑1.5 minutes until the glaze coats the meat and the sugars caramelize.

   Time: PT1M

7. Finish with green onions

   Turn off the heat, toss in the sliced green onions, and give a quick stir.

   Time: PT30S

8. Plate and garnish

   Serve the Mongolian beef over steamed rice, sprinkle with a few sesame seeds, and enjoy.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Ground beef (93% lean, 7% fat): 80/20 ground beef, ground turkey
• Instead of Light soy sauce: regular soy sauce, tamari
• Instead of Oyster sauce: hoisin sauce
• Instead of Dry cooking wine (dry sherry): mirin, rice vinegar
• Instead of Brown sugar: honey, maple syrup
• Instead of White pepper: black pepper
• Instead of Garlic cloves: garlic powder (¼ tsp)
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Green onions (scallions): chives
• Instead of Thai chili peppers: jalapeño, red pepper flakes
• Instead of Beef tallow or neutral oil: canola oil, vegetable oil

Equipment Needed

• Chef's knife
• Cutting board
• Bench scraper (optional)
• Measuring spoons
• Small mixing bowl
• Large skillet or frying pan
• Silicone spatula or wooden spoon
• Plate for serving

Critical Steps — Do Not Skip

• Pre‑heat the skillet until hot before adding beef.
• Press the ground beef flat to achieve a good sear.
• Add aromatics only after the meat is mostly cooked to prevent burning.
• Stir constantly when the sauce is added to avoid sugar scorching.

Chef Tips from the Video

• Press the meat with a spatula right after adding it to the pan – this creates a caramelized crust.
• If you like extra crunch, add a handful of toasted sesame seeds just before serving.
• For a deeper umami flavor, substitute half the soy sauce with a dash of fish sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; reheat gently to avoid over‑cooking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Combine the sauce ingredients a day ahead and store in the fridge.
• Chop garlic, ginger and green onions in advance; keep them in a sealed container.