30-Minute Mongolian Ground Beef

Directions

1. In a medium bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger and cornstarch. Set the mixture aside.

2. 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.

3. 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.)

4. Stir in the scallions then serve over rice or inside lettuce cups.