30-Minute Mongolian Ground Beef
Kelly Senyei
4
15 minutes
15 minutes
Burgers & Grind
You’re only 30 minutes and a few simple ingredients away from a family-friendly meal that swaps the usual flank or sirloin steak for Wagyu ground beef. This quick-fix recipe stars plenty of fresh ginger and garlic, along with the perfect balance of soy sauce and brown sugar, to yield a flavor-packed dinner (or meal prep option!).
Ingredients
1/2 cup low-sodium soy sauce
1/2 cup water
2/3 cup packed light brown sugar
1 tablespoon minced fresh garlic
1 teaspoon grated fresh ginger
2 teaspoons cornstarch
2 pounds Snake River Farms Wagyu Ground Beef
3 scallions (green parts only) sliced into 1-inch pieces
Rice or lettuce cups, for serving
Directions
In a medium bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger and cornstarch. Set the mixture aside.
Add the ground beef to a large skillet set over medium-high heat. Using a spatula, break the beef apart into pieces and cook until it is no longer pink, about 8 minutes, then drain out all grease.
Add the prepared sauce to the pan and cook, stirring occasionally, until the sauce has thickened slightly, 3 to 5 minutes. (It must come to a boil for the cornstarch to work as a thickener.)
Stir in the scallions then serve over rice or inside lettuce cups.