Description
The term Mongolian beef can be somewhat misleading to those unfamiliar with its history, as the dish does not actually hail from the region of Mongolia. Instead, this distinct culinary style originated in Taiwan during the middle of the twentieth century, emerging from the popularization of Mongolian barbecue restaurants. Chefs created sweet and savory stir-fries on massive iron griddles, combining sliced meats with intense quantities of green scallions, garlic, and soy-based liquids.
Ingredients
For the Meatballs
- 1 lb (450 g) lean ground beef
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp vegetable oil (for frying)
For the Mongolian Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp water
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tsp sesame oil
For Serving
- 3 cups cooked jasmine or white rice
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Steamed broccoli or snap peas (optional)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper. Mix until just combined.
- Shape the mixture into 16–18 evenly sized meatballs and lightly coat each with cornstarch.
- Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs for 8–10 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
- In the same skillet, combine the soy sauce, brown sugar, water, hoisin sauce, rice vinegar, garlic, and ginger. Bring to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Stir in the sesame oil.
- Return the meatballs to the skillet and toss until evenly coated in the sticky Mongolian glaze.
- Divide the cooked rice among serving bowls. Top with the glazed meatballs.
- Garnish with sliced green onions, sesame seeds, and steamed vegetables if desired. Serve immediately.
Notes
Store leftover meatballs and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 meatballs with ¾ cup rice
- Calories: 560 kcal
Keywords: sticky Mongolian meatballs recipe, crispy beef stir fry meatballs, easy sweet savory glazed meatballs