In a small bowl, whisk together the key ingredients that will make your mongolian sauce. This typically includes soy sauce, brown sugar, hoisin sauce, beef broth, a pinch of red pepper flakes, and some minced garlic plus ginger. For an even easier time, place your sauce in a small dish and keep it near your stove so you can quickly dish and pour into ground beef when needed.

Start by taking your large skillet and heating it on medium-high heat (or a skillet over medium-high heat, if that’s more comfortable). Add the ground meat—specifically, lean ground beef—and season with a little salt and pepper. Carefully brown the ground beef, stirring it around the skillet until it’s mostly cooked. If you prefer to cook the beef further, you can always drain excess fat for a lighter dish. While the beef is cooking, stir in minced garlic and ginger to the pan. The combination of garlic and ginger is a must for that classic taste.

Now that your beef is nearly done, it’s time to introduce your pre-mixed sauce. Dish and pour into ground beef while maintaining medium heat. Stir the beef and sauce together so that each piece of ground beef is coated. Next, you’ll take a small dish and pour your cornstarch mixture (made by combining 1 teaspoon cornstarch with a bit of cold water) right into the ground beef mixture. Let it simmer for 2-3 minutes so the sauce thickens. If you need extra liquid, splash in more broth. If you want more heat, add crushed red pepper flakes or a dash of black pepper.

Whether you choose rice noodles, egg noodles, or spaghetti, boil them according to package directions. This typically takes around minutes to make. Drain them and set aside. Alternatively, skip the noodle step and serve your mongolian ground beef with white rice or cauliflower rice, depending on your preference.