beefchinese americansimmered
Mongolian Ground Beef with Vegetables
This weeknight version of Mongolian beef uses ground beef and plenty of vegetables in a sweet soy and ginger sauce.
From YouTube · Jul 7, 2026
This weeknight version of Mongolian beef uses ground beef and plenty of vegetables in a sweet soy and ginger sauce.
10 min
Prep time
20 min
Cook time
30 min
Total time
About 4 servings
Yield
Ingredients
18 ingredients- 1 lb ground beef, 85–90% lean
- 1–2 tablespoons vegetable or sesame oil
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 cup low-sodium soy sauce
- 3/4 cup water
- 1/4 cup beef broth
- 3/4 cup light or dark brown sugar
- 1/4 cup sherry wine or dry white wine
- 1/2 teaspoon red pepper flakes, optional
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced, optional
- 1 red onion, thinly sliced
- 1 1/2–2 cups broccoli florets
- 2 tablespoons water, for steaming broccoli
- Green onions, sliced, for finishing
- Sesame seeds, optional
- Cooked white rice or noodles, for serving
Method
10 steps- Mix the soy sauce, brown sugar, 3/4 cup water, beef broth, sherry and optional red pepper flakes in a bowl.
- Heat the oil in a large skillet over medium-high heat.
- Add the ground beef and cook for 5 to 7 minutes, breaking it up, until browned. Drain excess fat if necessary.
- Add the garlic and ginger and cook for 1 to 2 minutes, until fragrant.
- Transfer the beef to a bowl.
- Add the sliced onion and peppers to the same pan and sauté for 3 to 4 minutes.
- Add the broccoli and 2 tablespoons water. Cover and steam for 3 to 4 minutes, until bright green and just tender.
- Return the beef to the pan and toss with the vegetables.
- Pour in the sauce and simmer for 3 to 5 minutes, until slightly reduced.
- Finish with green onions and optional sesame seeds, then serve with rice or noodles.
Recipe notes
Helpful tips
- Use low-sodium soy sauce because the measured amount is substantial.
- Do not overcook the broccoli.
- Drain excess beef fat before adding the aromatics.
- The sauce can be thickened with 1 tablespoon cornstarch mixed with 2 tablespoons water if desired.
Equipment
- Large skillet with lid
- Mixing bowl
- Wooden spoon or spatula
- Knife
- Chopping board
Storage
Refrigerate for up to 3 days and reheat until piping hot.
Additional tips
- Use low-sodium soy sauce where possible and taste before adding extra salt.
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