Name: Mongolian Ground Beef with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 4 servings
Cuisine: Chinese American
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.