Ground beef, ginger, and garlic in a savory-sweet sauce over warm rice. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 25 minutes from prep to table.
- Easy to round out with quick-pickled cucumber.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 1 lb ground beef
- 3 garlic cloves, minced
- 2 tsp grated ginger
- ¼ cup reduced-sodium soy sauce
- 2 tbsp brown sugar
- ⅓ cup water
- 2 tsp cornstarch
- 3 scallions, sliced (optional)
- 3 cups cooked rice
Let’s make it
Get ready
Brown the ground beef in a skillet over medium-high heat for 6–8 minutes, breaking it up, until it reaches 160°F. Drain excess fat.
Build the flavor
Add garlic and ginger and cook for 1 minute.
Bring it together
Whisk soy sauce, brown sugar, water, and cornstarch, then pour into the skillet.
Finish cooking
Simmer for 2–3 minutes until the sauce coats the beef. Fold in scallions (if using).
Serve and enjoy
Divide hot cooked rice among four bowls and spoon the beef over it.
Make It Even Better
Cook the beef until nicely browned before adding the sauce.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use ground turkey cooked to 165°F, or add shredded carrots with the garlic.
What to serve with it
Quick-pickled cucumber
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Mongolian Ground Beef Bowls
Ground beef, ginger, and garlic in a savory-sweet sauce over warm rice.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 1 lb ground beef
- 3 garlic cloves, minced
- 2 tsp grated ginger
- ¼ cup reduced-sodium soy sauce
- 2 tbsp brown sugar
- ⅓ cup water
- 2 tsp cornstarch
- 3 scallions, sliced (optional)
- 3 cups cooked rice
Instructions
- Brown the ground beef in a skillet over medium-high heat for 6–8 minutes, breaking it up, until it reaches 160°F. Drain excess fat.
- Add garlic and ginger and cook for 1 minute.
- Whisk soy sauce, brown sugar, water, and cornstarch, then pour into the skillet.
- Simmer for 2–3 minutes until the sauce coats the beef. Fold in scallions (if using).
- Divide hot cooked rice among four bowls and spoon the beef over it.
Notes
- Cook the beef until nicely browned before adding the sauce.
Cooks Court · /recipes/mongolian-ground-beef-bowls
