Mongolian Ground Beef

Step 1

BROWN BEEF: Heat a skillet over high heat. Add 1 tablespoon sesame oil and swirl to coat. Once the oil is shimmering, add the ground beef to the center of the pan. Let it cook for 30 seconds without disturbing. Then, use a wooden spoon to break the meat into crumbles and cook until it's cooked through, about 6-9 minutes. Drain off most of the fat if there is an excess. Meanwhile, thinly slice the green onions, separating the green part from the root.

Step 2

AROMATICS: Reduce heat to medium-high. Add remaining 1 tablespoon sesame oil, white parts of green onions, garlic and ginger. Saute until fragrant-- about 1-2 minutes.

Step 3

SAUCE: Meanwhile, in a small bowl, whisk together the cornstarch and chicken stock until completely smooth. Add in mirin, brown sugar (start with less -- you can always add more -- we usually do 1 tablespoon), soy sauce, and red pepper flakes if using (we use 1/4 to 1/2 teaspoon). Whisk until smooth.

Step 4

FINISH: Pour sauce and green parts of green onions on top of the beef. Cook, stirring constantly, until the liquid has thickened and is nicely coating the beef. Garnish with sesame seeds if desired. If desired, serve over rice (See Note 3), enjoy immediately!