Ground Mongolian Beef

Ingredients

• 5 green onions
• 5 cloves garlic
• 2.5 tsp (10 g) grated ginger
• 3 tbsp neutral oil, divided
• 1.1 lb (500 g) ground beef (or ground pork, chicken, etc.)
• 5 Vietnamese dried chilies (optional)
• 1/2 tbsp toasted sesame oil
• 3-4 cups hot cooked rice (about 1 cup per serving)
• 1/2 mild red chili or bell pepper (optional), to garnish

Sauce

• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1/2 tsp dark soy sauce
• 1 tbsp light corn syrup
• 2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• Black pepper, to taste
• 5 tbsp water
• 1 tbsp cornstarch

Directions

• Mix together all the sauce ingredients (soy sauce, sugar, oyster sauce, chicken bouillon, dark soy sauce, corn syrup, Shaoxing wine, black pepper, water, and cornstarch).
• Slice the green onions, separating the white and green parts. Mince the garlic and grate the ginger.
• Heat 2 tbsp oil in a wok over medium-high heat. Add the ground beef, break it up, and saute 7-8 minutes until nicely browned.
• Push the beef aside, add the remaining 1 tbsp oil with the white parts of the green onion, garlic, and ginger, and let the flavors infuse for 1 minute. Add the dried chilies (if using) and stir another 30 seconds.
• Pour in the sauce and return the beef. Toss and simmer until the sauce thickens and glazes the beef.
• Finish with the toasted sesame oil and the green parts of the green onion. Serve over hot rice, garnished with mild red chili.

A faster, cheaper ground-beef take on Mongolian beef (3-4 servings). From Aaron and Claire on Instagram; full recipe: https://aaronandclaire.com/mongolian-ground-beef/