Start by cooking your rice according to package directions. I like serving Mongolian Ground Beef over jasmine rice because it absorbs the sauce beautifully.

While the rice cooks, prepare the beef.

Heat a large skillet over medium-high heat.

Add the sesame oil, then add the ground beef. Break it apart with a wooden spoon while cooking. Continue cooking until the beef is fully browned and no pink remains.

If there’s too much grease in the pan, carefully drain the excess.

Add the minced garlic and grated ginger directly into the skillet.

Cook for about 1 minute, stirring constantly. The kitchen will smell incredible at this point. The garlic becomes fragrant while the ginger adds a warm, fresh aroma.

In a small bowl, whisk together:

Soy sauce

Brown sugar

Beef broth

Hoisin sauce

Pour the sauce into the skillet with the beef.

Stir everything together and let it simmer for 2 to 3 minutes.

In another small bowl, mix the cornstarch and water until smooth.

Pour the cornstarch slurry into the skillet while stirring.

The sauce will start thickening within a minute or two and become glossy and rich.

If you’re adding vegetables like broccoli or bell peppers, stir them in now.

Cook for another 3 to 5 minutes until the vegetables are tender but still slightly crisp.

Remove the skillet from the heat.

Top with sliced green onions and sesame seeds.

Serve the Mongolian Ground Beef hot over steamed rice.