Simplified Mongolian Beef Bowl

By opting for ground beef in this recipe, you can create a delicious dish swiftly and at a more economical cost compared to using traditional cuts like rib eye steak, skirt, or flank steaks. Inspired by the techniques showcased in the classic cooking show “Thai Food Tonight” and incorporating adjustments from Aaron and Claire’s Asian cooking blog, this recipe can be served elegantly in romaine lettuce boats or over a bed of fragrant jasmine rice.

Simplified Mongolian Beef Bowl

This Mongolian ground beef recipe is effortlessly easy, delightfully simple, and absolutely delicious! Plus, I've crafted it with reduced sodium, ensuring you enjoy the flavors without any unnecessary aftermath. With minimal ingredients from your pantry, it's a fast and convenient dish worth trying!

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Total Time 30 minutes mins

Servings: 4

Course: Main Course, Salad

Cuisine: Chinese

Ingredients Method

Ingredients

  

• ½ Small Sweet onion, minced
• 6 Green onions, chopped, divided
• 3 garlic cloves, minced
• 2½ tsp Grated ginger (or paste if you don't have fresh ginger)
• 3 Tbsp Neutral oil, divided (peanut, vegetable, canola oils work well)
• 1-1.3 lb Ground beef
• 5 Sichuan dried chilies (optional) I substituted 1 TBSP chili garlic sauce
• ½ Tbsp Toasted sesame oil
• 3-4 Cups Cooked jasmine rice for serving (optional)
• Romain lettuce leaves for serving (optional)
• Red and green bell peppers, sliced (optional) Adds color and nutritional value to the meal.
• Button mushrooms, sliced (optional)
• 1 Tbsp Sesame seeds, garnish (optional)

For The Sauce:

• 3 Tbsp LIGHT soy sauce
• 2 Tbsp Sugar
• 1 Tbsp Oyster sauce
• 1/4 tsp chicken bouillon powder
• ½ tsp Dark soy sauce
• 1 Tbsp Light corn syrup
• 2 Tbsp Shaoxing wine (or mirin, dry sherry, water, chicken broth)
• Black pepper to taste
• 5 Tbsp Water
• 1 Tbsp Cornstarch

Method

 

1. Mince the sweet onion (using only ½ an onion for this recipe). Thinly slice white parts of the green onions and add to the miced sweet onion. Cut the green parts into long strips, about 2 inches long. Cut the light green (middle) part about 2 inches long. Keep all 3 separated.
2. Smash and mince the garlic cloves and finely grate the ginger.
3. Make the sauce. In a small bowl, mix together the soy sauce, sugar, oyster sauce, chicken bouillon powder, dark soy sauce, corn syrup, Shaoxing wine, black pepper to taste, water, and cornstarch.
4. Make Mongolian Beef. In a wok or pan, heat 1 Tbsp oil over medium-high heat. Once it gets nice and hot, add the ground beef. Break up the beef and sauté for 7 to 8 minutes or until the beef is nicely browned. Remove from the pan and set aside.
5. To the same pan, add 2 Tbsp oil and place over medium heat. Add the white parts of the green onions and minced sweet onions, garlic, and ginger. Give it a good stir and let all the flavors infuse for 1 minute.
6. Add thicker (light green) parts of the green onions and dried chilies (if using) or chili garlic sauce. Stir them around for another 30 seconds. At this point, if you want to make the dish more nutritious, you could also add some sliced red or green bell peppers and mushrooms too.
7. Pour in the sauce. Simmer for 1 minute or until the sauce thickens up a little bit. Add the beef back in and mix together for 1 minute. Turn the heat off. Add the remaining green onions and sesame oil. Give it a final mix.
8. To serve, put some rice into a bowl and add a generous amount of Mongolian beef, or spoon into romaine lettuce leaves. Garnish with sliced red chili and or more sesame seeds. Enjoy!

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