Logan Heenan’s

Mongolian Beef

This is not a recipe, this is a prescription. This prescription is cool because you use stuff that’s gonna last a long time in the pantry, like sesame oil and rice vinegar.


  • 1 pound lean ground beef (We used ground bison from Costco once... yummy.)
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • ½ cup coconut sugar (could use brown sugar or even maple syrup)
  • ¼ cup tamari (or just a good strong soy sauce)
  • 1 teaspoon sesame seeds
  • Crushed red pepper flakes to taste
  • Chopped scallions to taste


  1. Heat a large pan over medium high heat.
  2. Brown the meat really deeply with sesame oil.
  3. Once browned, drain some of the fat, then add the garlic and ginger.
  4. Add the mirin, rice vinegar, sugar, tamari, sesame seeds, and red pepper flakes.
  5. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  6. Top with chopped scallions and serve.