Monday, January 19, 2015

Easy Mongolian Beef

This recipe uses ground beef instead of flank steak which is probably a more traditional version of Mongolian beef. But this substitute makes it a super-fast weeknight meal that’s both sweet and spicy just like most of our favorite Asian take out items.

And much like take out, it’s almost better next day! :) Enjoy!

  • 1 lb of lean ground beef
  • ¼ of brown sugar
  • ¼ cup of soy sauce
  • 1 tbsp of sesame oil
  • 3 cloves of garlic, minced
  • ½ tsp of ginger, minced
  • ½ tsp of crushed red pepper
  • Salt and pepper
  • Green onions, sliced

1. In a large skillet brown the ground beef in the sesame oil, drain the excess fat.

2. Add the garlic, sugar, soy sauce, ginger salt and pepper and red pepper flakes. Simmer for a few minutes. Serve over steamed white or brown rice garnish with green onions.

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