15 Minute Mongolian Beef

Ingredients

• 1 lb Lean Ground Beef (90% lean, high protein, low fat)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 2 Garlic Cloves (minced)
• 2 tablespoons Brown Sugar (packed)
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Cornstarch (for slurry)
• ¼ cup Water (for sauce and slurry)
• 2 cups Cooked Rice (white or brown, prepared per package instructions)
• 1 tablespoon Vegetable Oil (high smoke point (canola, grapeseed))
• 2 Green Onions (sliced, optional garnish)

Instructions

1. Mise en Place

   Peel and mince the ginger, mince the garlic, measure out brown sugar, soy sauce, cornstarch, water, and oil. Have the cooked rice ready and set aside.

   Time: PT5M

2. Brown the Ground Beef

   Heat the oil in a large skillet over medium‑high heat. Add the ground beef, break it up with the spatula, and let it sit without stirring for about 30 seconds to develop a golden crust. Continue to cook, stirring occasionally, until the meat is fully browned and most of the liquid has evaporated.

   Time: PT5M

   Temperature: Medium‑high heat

3. Add Aromatics

   Add the minced ginger and garlic to the browned beef and stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

4. Create the Sauce Base

   Stir in the brown sugar, soy sauce, and water. Mix well to dissolve the sugar.

   Time: PT1M

5. Thicken with Cornstarch Slurry

   In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Pour the slurry into the skillet, stirring constantly. Cook for 1‑2 minutes until the sauce thickens and coats the beef.

   Time: PT2M

6. Serve

   Spoon the beef mixture over warm cooked rice and garnish with sliced green onions (or chives). Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g