Mongolian Ground Beef Stir Fry
We eat stir fry often at our house, sometimes once a week. Making stir fry is a great way to use up those fresh vegetables that are getting close to expiring. I have seen other Mongolian ground beef recipes on Pinterest before and decided to make one that would suit my family and I hope you enjoy it too.
We used to eat out often before we had kids. I love Mongolian beef. But since we don’t eat out as often, I try to find recipes to make our favorites at home.
When I make a stir fry dish, I like to include quite a few vegetables. One thing I noticed in the recipes I found for Mongolian beef, is that many of them just have a few vegetables. Since we love vegetables in stir fry dishes, I included some in this recipe.
My son doesn’t eat peanuts, so instead of peanut butter, I like to use sun butter. I think it still tastes great but if you don’t have sun butter any nut butter will work.
To keep my son happy, I always include water chestnuts in our stir fry dishes. If he is going through a picky eating day and doesn’t want to eat his vegetables I know I can get him to eat the water chestnuts for sure. We call them chips and he will eat anything called chips. 🙂 Sneaky, I know.
Really any vegetables will work with this recipe, so just add the ones your family likes the best.
We serve this dish on a bed of rice with a little hoisin sauce on the side. If you haven’t tried hoisin sauce, pick some up the next time you are shopping and give it a try. It’s a slightly spicy, slightly sweet sauce that is so good on stir fry. My husband likes his a little spicier, so he likes to use sweet chili sauce on his.
If you have an Asian market near your home, you might be able to find both of those sauces less expensively than in the Asian aisle at the supermarket. Plus you’ll get to explore a whole new world of groceries you might not find anywhere else.
Mongolian Ground Beef Stir Fry
Ingredients
- 1 pound Ground Beef
- 4 Garlic Cloves minced
- 1/4 cup Soy Sauce
- 4 tablespoons Water
- 2 tablespoons Rice Vinegar
- 2 Carrots sliced thin
- 2 Celery Stalks sliced thin
- 1 cup Broccoli Florets
- 1 Bell Pepper sliced
- 1/2 teaspoon Ginger grated
- 1/4 cup Brown Sugar
- 2 teaspoons Sun Butter or any other nut butter
- 2 tablespoons Oil
- Green Onion sliced for garnish
Instructions
- In a hot wok or skillet, add the ground beef, vegetables and garlic. Stir fry until the meat is cooked through and browned.
- Mix the rest of the ingredients and add to the pan with the meat and vegetable mixture. Stir well.
- Cook for about 5 minutes or until sauce is reduced by half.
- Serve over rice and garnish with green onions.
Looking for more Ground Beef Recipes? Here’s a Few Links to Visit,
Easy Slow Cooker Hamburger Dish
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Have you tried this recipe with beef? Around here brisket and roasts might hit 1.79/# and then I stock up and use them for soups, roasts, etc.. So I was just wondering if you have done this. BTW I have also learned to cook many of our favorites at home to keep us out of restaurants and to keep that money in the bank. We have 5 kids, and recently decided to go to Chikfila on the spur of the moment it cost us $50 that’s nearly 10% of my monthly grocery budget. I still feel sick when I think about it. 🙂
I haven’t tried it with roasts or brisket yet. Since we usually can get ground beef for $1.99/lb and roast or brisket usually run $2.99.lb I usually opt for the less expensive beef. But I’m sure it would work really well, especially if you have leftover roast beef you cooked in a slow cooker,yum!
I know eating out can be hard to stomach, especially if you think about how much it would cost to make a similar meal at home.