Heat a large skillet over medium-high heat for about 2 minutes. Once hot, add the ground beef along with minced ginger and garlic. Stir frequently for 5–7 minutes until the beef is browned and cooked through, with no pink remaining. Drain any excess fat from the skillet.

In a mixing bowl, whisk together low sodium soy sauce, brown sugar, and hoisin sauce until fully combined. Pour the sauce mixture over the cooked beef in the skillet. Allow it to simmer for 2–3 minutes, stirring occasionally.

To thicken the sauce, create a slurry by mixing cornstarch with a few tablespoons of cold water in a separate bowl. Gradually stir it into the skillet with the Mongolian Ground Beef. Cook for an additional 2 minutes or until the sauce thickens.

Sprinkle in the red pepper flakes and freshly ground black pepper. Stir in the chopped green onions and mix everything thoroughly.

Serve over a bed of jasmine rice or garlic butter noodles. Garnish with extra green onions for added flair.