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One-Pan Mongolian Beef (My Takeout Cure) 🥩
When the takeout craving hits on a busy night, this is what I make instead. It is everything I want from the restaurant version, savory-sweet and a little garlicky and gingery, with a glossy sauce that grabs onto every bite, except it is done in about half an hour and I did not have to wait on a driver. I use ground beef to keep it fast. Spoon it over rice or noodles and watch everyone come back for seconds.
Ingredients
For the Meat
- 1 lb ground beef
- 2 garlic cloves minced
- 1 tsp sesame oil
- 1/2 zucchini cubed
- 1/2 head of broccoli cut into florets
- 1/2 bell pepper sliced
For the Sauce
- 1 cup water
- 1/2 cup soy sauce
- 4 tbsp brown sugar packed
- 4 tbsp cornstarch
- 2 tbsp fish sauce
- 1/2 tsp ground ginger
- 3 garlic cloves minced
- 2 tsp rice vinegar
- 2 tsp sesame oil
For Serving
- rice or noodles
- sesame seeds
Instructions
- In a bowl, whisk together all ingredients under “for the sauce.” Set aside.
- In a large skillet over medium heat, add 1tsp sesame oil and then zucchini, broccoli and bell pepper. Cook until partially softened, but still have a crunch to them (about 5 minutes). Remove from the pan and set aside.
- In the same pan, increase heat to medium-high heat and add ground beef and cook until no longer browned and partially crispy (takes about 8-10 minutes). Add garlic and cook another 30 seconds. Drain any excess fat, if needed.
- Add prepared sauce to cooked ground beef and stir. Allow mixture to simmer for 3-5 minutes to thicken. Then, add cooked veggies and toss.
- Serve over rice and enjoy!
Nutrition
Tips for Making This Recipe
Have everything chopped and the sauce mixed before you start; this comes together fast over high heat.
Do not overcrowd the pan. Let the beef get some color before you stir, so it browns instead of steams.
Cornstarch is the secret to that glossy, clingy sauce. Stir it into the cold liquid first so it does not clump.
Taste and adjust at the end; a little more soy for salt or brown sugar for sweetness makes it yours.
Frequently Asked Questions
What cut of beef should I use?
How do I get the sauce thick and glossy?
What do you serve with it?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large wok or deep skillet for high-heat cooking
- A sharp knife for thin slicing
- Small bowls for prepping your sauce ahead
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