You guys LOVED my Ground Beef Bulgogi recipe so I wanted to share this Mongolian Ground Beef recipe too!
It is as easy, simple and delicious as ground beef bulgogi.
Mongolian ground beef recipe is something you can fix fast and easy with only few ingredients you already have in your pantry, so no reason to not to try!
Are you ready for it?! Let’s get started!
Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
In a small mixing bowl, combine soy sauce, sugar, chicken stock (or water), sambal, chili garlic sauce and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat.
Garnish with sesame seeds, because it won’t be perfect without sesame seeds.
I love enjoying Mongolian ground beef with fresh warm cooked rice!
INGREDIENTS
1 lb ground beef
8 cloves garlic, chopped
2 tbsp shaoxing wine
1/8 black pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup chicken stock or water
1 to 2 tbsp sambal, chili garlic sauce to your taste
1 tsp corn starch
2 tbsp cooking oil
2 bundles of green onions, cut in to 2” long pieces
Sesame seeds
INSTRUCTIONS
Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!
A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.
A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of BA’s Best, a collection of our essential recipes.
If you’re going to pay top dollar for your steak, you’re going to want to be extra sure to treat it right. With a prime cut like a dry-aged, bone-in rib eye, we’re talking super simple. This cut has plenty of great flavor, thanks to some beautiful marbling, so you can forget about crazy marinades and rubs: All you need is salt, pepper, and a really hot grill.
Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.
Step 2
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).
Step 3
Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.
In our family we all love quesadillas. My grandkids would eat it everyday! I mean what’s not to love? It’s crunchy on the outside and gooey cheese on the inside. Not to mention you can garnish it with guacamole, pico de gallo, salsa, cheese, sour cream, or whatever your heart desires.
But have you ever tried making quesadillas for the entire family? I know it’s pretty easy, just like making a grilled cheese sandwich. But even grilled cheese sandwiches take time to make and someone, usually me, always ends up eating last. So if you’re aiming for a family meal together grilled cheese sandwiches and individual quesadillas are probably not the way to go.
That’s why I love Baking Sheet Quesadillas. It’s easy, delicious, can be put together in advance, and best of all the whole family can share the meal together!
Really you can stuff this quesadilla with just about anything you want then pop it in the oven for 20 to 25 minutes and you’re done. But one of my favorite stuffing is taco meat and cheese, you can’t go wrong with that combination!
I usually make my taco filling without packaged taco seasoning, but you can definitely use a packet when making yours. I use ground beef, but it can be made with ground turkey or chicken or ground impossible meat for a plant based option.
Here’s my recipe, feel free to adapt it to your tastes! By the way you will need 2 baking sheets each about 1″ deep with sides to make this recipe. I use 11×9 baking sheets because I bake it in my Breville Smart Oven Air Fryer, but you can use a larger sheet and bake it in your regular oven.
Add Ground meat and cook until it starts to brown.
Add powdered spices and mix well.
Cook until meat is crumbly.
Stir in 1/2 of the chopped cilantro.
Set aside.
Spray 1 baking sheet with cooking spray
Arrange 1 layer of tortillas on the sheet – they must over lap and half of each tortilla must hang over the sides of the sheet. Place tortillas in the middle so that the bottom of the sheet is completely covered.
Evenly spread taco meat over the tortilla layer.
Sprinkle shredded cheese over meat.
Spread salsa over all.
Fold the hanging portions of tortillas over the filling using more tortillas to cover the middle. Make sure there are no gaps or holes on the top.
Place second baking sheet over the tortillas with the bottom of the pan directly on top of the folded tortillas.
Bake in a pre-heated 425° oven for 20-30 minutes or until the tortillas are brown and crispy. Do not burn.
Remove from oven and cut into squares.
Serve hot with toppings so everyone can top it with their favorites.
Toppings: CilantroSour Cream, Guacamole, Salsa, Shredded Cheese, etc. (all optional)
Servings:
Instructions
Heat Olive Oil in a skillet.
Add Ground meat and cook until it starts to brown.
Add powdered spices and mix well.
Cook until meat is crumbly.
Stir in 1/2 of the chopped cilantro.
Set aside.
Spray 1 baking sheet with cooking spray
Arrange 1 layer of tortillas on the sheet - they must over lap and half of each tortilla must hang over the sides of the sheet. Place tortillas in the middle so that the bottom of the sheet is completely covered.
Evenly spread taco meat over the tortilla layer.
Sprinkle shredded cheese over meat.
Spread salsa over all.
Fold the hanging portions of tortillas over the filling using more tortillas to cover the middle. Make sure there are no gaps or holes on the top.
Place second baking sheet over the tortillas with the bottom of the pan directly on top of the folded tortillas.
Bake in a pre-heated 425° oven for 20-30 minutes or until the tortillas are brown and crispy. Do not burn.
Remove from oven and cut into squares.
Serve hot with toppings so everyone can top it with their favorites.
To eat less meat, stretch a small amount creatively. This recipe from F&W’s Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.
APPROXIMATELY 12 HOURS (1 HR PER POUND OF BRISKET)
Ingredients:
1 whole Brisket
6 cups post oak wood chips
2 Tbsp. ground coffee
2 Tbsp. kosher salt
2 Tbsp. brown sugar
4 tsp. paprika
4 tsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. ground cumin
2 tsp. oregano
2 tsp. coarse ground black pepper
Preparation:
INDIRECT SMOKING
1. Season Brisket generously with seasoning mixture.
2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
6. Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.
7. Remove brisket from smoker and allow to rest. (Minimum 3o minutes)
WATER SMOKING
1. Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.
2. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
3. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
4. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
5. Place water pan under brisket grate. One gallon of water will last 2-3 hours.
6. Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.
7. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.
8. Remove brisket from smoker and allow to rest. (Approximately 30 minutes)
INDIRECT GRILLING:
1. Soak wood chips in water at least one hour. Drain and set aside.
2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.
3. Prepare grill for indirect grilling. Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F. Place grill rack on grill.
4. Place brisket in a small roasting pan, place pan on grill rack on unheated side. Close lid; cook for 6 hours or until internal temperature registers 190°F. Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill. Let stand, covered, 30 minutes.
5. Unwrap brisket, reserving juices; trim and discard fat. Using a large strainer, drain drippings into a bowl reserving liquid. Skim any fat from the top of the liquid. Serve with reserved liquid.
NUTRITION INFORMATION
Nutrition information per serving: Calories 290; Total fat 22g (Sat. fat 9g; Trans fat 0g); Cholest. 75 mg; Sodium 690mg; Total Carb. 2g; Fiber 0g; Total Sugars 1g; Protein 21g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)
