Mongolian Ground Beef with Broccoli
This Mongolian Ground Beef with Broccoli is a bold, saucy, better-than-takeout dinner ready in just 20 minutes. Savory soy sauce, brown sugar, garlic, and ginger create a glossy Mongolian glaze that coats perfectly browned ground beef and crisp-tender broccoli. Perfect for busy weeknights and meal prep.
Servings: 6 servings
Calories: 520kcal
Cost: 2
Equipment
- large skillet or wok
- medium mixing bowl
- whisk
- large pot
- cutting board and knife
Ingredients
- 2 cups white rice
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large head broccoli, cut into florets
- 3–4 green onions, sliced and separated
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 tbsp oyster sauce
- 1/2 cup beef broth or water
- 1 tbsp cornstarch
- 1/2 tsp red pepper flakes
- 1 tbsp vegetable or avocado oil
- 1.5 lb ground beef (80/20)
- 1 tsp sesame oil
- 2 tbsp sesame seeds (optional garnish)
Instructions
- Cook 2 cups of white rice according to package directions so it is ready when the beef and broccoli are finished.
- Mince the garlic, grate the ginger, cut the broccoli into florets, and slice the green onions separating white and green parts.
- Whisk together soy sauce, brown sugar, oyster sauce, beef broth or water, cornstarch, and red pepper flakes until smooth. Set aside.
- Blanch broccoli in boiling salted water for 90 seconds until bright green and crisp-tender. Drain, rinse with cold water, and pat dry.
- Heat a large skillet or wok over high heat. Add oil and swirl to coat.
- Add garlic and ginger to the hot oil and stir constantly for 30 seconds until fragrant and lightly golden.
- Add ground beef, breaking it into crumbles. Let cook undisturbed for 2–3 minutes to brown.
- Continue cooking until fully browned and no pink remains. Drain excess fat, leaving about 1 tablespoon in the pan.
- Reduce heat to medium and pour in the prepared sauce. Simmer 2–3 minutes, stirring, until thick and glossy.
- Add blanched broccoli and fold into the saucy beef. Cook 1–2 minutes until heated through.
- Taste and adjust seasoning with additional soy sauce, sugar, or red pepper flakes if desired.
- Remove from heat and drizzle with sesame oil. Add the white parts of the green onions and toss.
- Serve over steamed rice and garnish with green onion tops and sesame seeds.
Notes
For an extra saucy version, double the sauce ingredients. For more heat, add chili garlic sauce or extra red pepper flakes. Substitute ground turkey for a lighter option. Serve over white rice, cauliflower rice, or noodles. Store beef and rice separately for best leftovers. Refrigerate up to 4 days or freeze up to 3 months.