Mongolian Ground Beef with Broccoli
This Mongolian Ground Beef with Broccoli is rich, glossy, and packed with bold Asian-inspired flavor. Savory ground beef and crisp-tender broccoli are coated in a sweet and savory Mongolian sauce, ready in just 20 minutes and better than takeout.
Equipment
- wok or large skillet
- mixing bowl
- whisk
- pot for blanching
Ingredients
- 1 lb ground beef (80/20)
- 3 cups broccoli florets
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce (or tamari)
- 3 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp red pepper flakes (optional)
- 1 tsp sesame oil
- sliced green onions (garnish)
- sesame seeds (garnish)
Instructions
- Cook rice according to package instructions and keep warm.
- Whisk together soy sauce, brown sugar, hoisin sauce, oyster sauce, red pepper flakes, water, and cornstarch in a bowl. Set aside.
- Blanch broccoli florets in boiling salted water for 2 minutes. Transfer to ice water, drain, and set aside.
- Heat a large wok or skillet over high heat. Add ground beef and cook undisturbed for 2 minutes to develop a crust.
- Break up beef and continue cooking until fully browned. Drain most excess fat, leaving a thin layer.
- Add minced garlic and grated ginger. Cook 30–45 seconds until fragrant.
- Pour prepared sauce over beef. Stir and cook 2–3 minutes until thickened and glossy.
- Add blanched broccoli and toss to coat. Cook 1–2 minutes until heated through.
- Remove from heat. Drizzle sesame oil over top and toss gently.
- Serve immediately over rice and garnish with green onions and sesame seeds.
Notes
Use high heat to properly caramelize the beef and activate the sauce. Do not skip blanching the broccoli for best texture and color. Add sesame oil only after removing from heat to preserve its flavor.