Mongolian Ground Beef

Step 1: Prepare your choice of what you will serve the Mongolian beef over while you begin to cook the beef and then keep warm.

Step 2: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink, using a spatula to break it into small crumbles as it cooks and if there is excess fat, drain it off to keep the dish from becoming too greasy.

Step 3: Add the minced garlic and chilli if using to the browned beef and cook until fragrant, about 1 minute.

Step 4: Garlic releases its flavor quickly, so watch closely to avoid burning and then, pour in the soy sauce, beef stock, brown sugar, hoisin sauce, ginger, black pepper, and stir everything together until well combined.

Step 5: This mixture forms the rich, savory base of the dish.

Step 6: In a small bowl, mix the cornstarch with cold water until smooth, this slurry will help thicken the sauce.

Step 7: Pour it into the skillet and bring the mixture to a gentle boil. and the sauce will thicken as it heats, creating a luscious coating for the beef and noodles or whatever you are serving it over.

Step 8: To serve - if using noodles you can put them into the pan with the beef and mix them through and then serve onto plates and garnish the spring onion or alternatively whatever you decide to serve with the beef put on a plate and spoon the beef on top and garnish with green onion.