Heat a large skillet over medium-high heat. Once hot, add the ground beef. Use a wooden spoon to break it apart as it cooks. Brown the beef until it’s no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Once the beef is browned, push it to one side of the skillet. In the cleared space, add the minced ginger and garlic. Sauté for about 1-2 minutes or until fragrant, stirring frequently to prevent burning.
In a small bowl, combine the soy sauce, brown sugar, hoisin sauce, water, cornstarch, red pepper flakes, and black pepper. Whisk until smooth. Pour this mixture over the cooked beef in the skillet.
Stir everything together, ensuring the beef is well coated in the sauce. Let it simmer for about 3-5 minutes, allowing the sauce to thicken and become glossy.
Add the green onions to the skillet and stir to combine. Cook for an additional minute to soften them slightly. Remove from heat.
Serve the Mongolian ground beef over cooked rice or noodles. Enjoy the burst of flavors in every bite!
