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a bowl of jasmine rice with coarse browned ground beef crumbles in a glossy brown glaze, long cooked scallion pieces and thin vinegar-dressed cucumber half-moons alongside
Melissa Hart

Mongolian Ground Beef and Rice

Let the beef sit against the hot pan before breaking it apart; those broad browned crumbles give this bowl a different bite from finely stirred taco meat. The brown-sugar sauce should bubble briefly around the beef, then cling to it rather than collect as a thick layer beneath the rice. Long scallion pieces go in near the end so their white sections soften but their greens don't dissolve into the glaze. Because this version is sweet and savory, a small portion of quick vinegar-dressed cucumber alongside it makes the whole bowl easier to keep eating without adding another cooked component.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup jasmine rice rinsed and drained
  • 1 1/2 cups water divided
  • 1 English cucumber cut into thin half-moons
  • 2 tbsp rice vinegar
  • 1/4 tsp fine salt
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp packed brown sugar
  • 2 tsp cornstarch
  • 1 tbsp neutral oil
  • 1 lb 85% lean ground beef
  • 1 tbsp minced fresh ginger
  • 4 garlic cloves minced
  • 5 scallions cut into 2-inch lengths, whites and greens separated

Method
 

  1. Bring rice and 1 1/4 cups water to a boil in a saucepan. Cover, reduce heat to low and cook for 15 minutes; rest off heat, covered, for 10 minutes.
  2. Toss cucumber with vinegar and salt and set aside. Mix soy sauce, brown sugar, cornstarch and the remaining 1/4 cup water until smooth.
  3. Heat oil in a large skillet over medium-high heat. Press beef into a thin layer and sear undisturbed for 3 minutes. Turn in broad pieces and cook for another 3 minutes, then break into coarse crumbles and cook to 160°F.
  4. Drain excess fat, leaving about 1 tablespoon. Add ginger, garlic and scallion whites and stir for 1 minute.
  5. Stir the sauce again and pour it over the beef. Bubble for 1 to 2 minutes until glossy and lightly thickened, then fold in scallion greens for 30 seconds.
  6. Fluff rice and divide among four bowls. Spoon beef over the rice and add drained cucumber alongside it.