This shortcut Mongolian Ground Beef has all the delicious flavor and heartiness of our classic Mongolian Beef recipe, but it’s made with ground beef instead of flank steak.It’s our new favorite hack for one of our most-loved dishes!  Check out our recipe and VIDEO to see how we make it! (Jump to the recipe card to play the Youtube video) A Cheaper, More Convenient Route to Mongolian Beef For many Chinese beef stir-fries, flank steak is the go-to.It’s not too expensive, and when you slice it thinly against the grain and velvet it (a marinating step that makes proteins remarkably more tender and silky), it’s tender, juicy, and really beefy.  It’s no surprise that flank steak has gotten quite popular.

That means prices are up, and I don’t know about where you live, but sometimes when I go to my local grocery store, it’s sold out! Reliably though, there are almost always packages of ground beef available, or even already stashed in my refrigerator.  Enter this little hack of a Mongolian Beef recipe! There’s no slicing and no sedulous cornstarch dredging.You do toss the ground beef in cornstarch, but it’s crazy fast.“Marry Me” Mongolian Beef I will say, writing this recipe served as a reminder of just how accessible my dad’s Mongolian Beef recipe really is.

It’s truly not complicated once you’ve got your pantry in place.A close friend of mine makes it all the time.She even made it recently for her boyfriend

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