Ingredients
Scale
- 1 lb Wagyu ground beef
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1 cup sliced bell peppers
- 2 cups cooked white rice for serving
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Start by selecting high-quality wagyu beef, trimming and chopping it into smaller pieces for grinding.
- Using a food processor, grind the wagyu beef until coarsely ground, then set aside.
- In a large sauté pan, heat sesame oil over medium heat and sauté the onions and garlic until softened.
- Add the ground wagyu beef to the sauté pan, combining with soy sauce, hoisin sauce, and ginger. Cook until browned and flavorful, then serve over cooked rice with green onions and fresh herbs.
Notes
- Store any leftover Mongolian ground beef in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in portioned containers for up to 3 months.
- Feel free to customize the dish with your favorite sides or garnishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mongolian
- Diet: Gluten-free option available