30-Minute Mongolian Ground Beef | Quick & Flavorful Wagyu Recipe
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2/3 cup packed light brown sugar
- 1 tablespoon minced fresh garlic
- 1 teaspoon grated fresh ginger
- 2 teaspoons cornstarch
- 2 pounds Snake River Farms Wagyu Ground Beef
- 3 scallions (green parts only) sliced into 1-inch pieces
- Rice or lettuce cups, for serving
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Directions
- In a medium bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger and cornstarch. Set the mixture aside.
- Add the ground beef to a large skillet set over medium-high heat. Using a spatula, break the beef apart into pieces and cook until it is no longer pink, about 8 minutes, then drain out all grease.
- Add the prepared sauce to the pan and cook, stirring occasionally, until the sauce has thickened slightly, 3 to 5 minutes. (It must come to a boil for the cornstarch to work as a thickener.)
- Stir in the scallions then serve over rice or inside lettuce cups.
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