Mongolian Ground Beef is the ultimate solution for a delicious and incredibly fast dinner. This recipe transforms ordinary ground beef into a tender, flavorful stir-fry, coated in a luscious, sweet, and savory sauce with just a hint of spice. Paired with crisp green onions, it’s a dish that brings authentic Asian-inspired flavors to your table in approximately 20 minutes, making it perfect for even the busiest weeknights.

Mongolian Ground Beef: A Weeknight Flavor Sensation

Traditionally, Mongolian Beef is crafted with thinly sliced steak, often flank or sirloin, known for its rapid cooking time and ability to soak up rich flavors. While undeniably delicious, preparing and slicing steak can add precious minutes to your dinner routine. This recipe, however, offers a brilliant shortcut without compromising on the iconic sweet, savory, and slightly spicy taste that makes Mongolian Beef so beloved.

By swapping the steak for versatile ground beef, we create a quicker, more budget-friendly, and incredibly accessible version that’s ideal for any weeknight. The ground beef browns beautifully, soaking up every drop of the simplified yet deeply flavorful sauce. The result is a truly satisfying dish that’s packed with umami. While this adaptation leans a bit sweeter – a characteristic my own kids adore – it’s wonderfully easy to customize the heat level to suit your preference, ensuring everyone at the table is happy.

Why You’ll Love This Quick Mongolian Ground Beef Recipe

This Mongolian Ground Beef isn’t just another dinner; it’s a game-changer for anyone seeking flavor, speed, and simplicity. Here’s why it deserves a permanent spot in your rotation:

• Unbeatable Speed: With just 5 minutes of prep and 15 minutes of cook time, you can have a gourmet-tasting meal on the table in about 20 minutes. It’s faster than takeout!
• Incredible Flavor Profile: Experience the perfect balance of sweet and savory, with subtle notes of garlic, ginger, and sesame, all brought together by a rich, glossy stir-fry sauce. It’s comfort food with an exotic twist.
• Budget-Friendly: Ground beef is significantly more economical than steak, making this a smart choice for delicious meals without breaking the bank.
• Family-Friendly: The slightly sweeter profile is a hit with children, while adults can easily adjust the spice level with a pinch of red pepper flakes. It’s a meal everyone can agree on.
• Minimal Cleanup: This is a one-pan wonder! Most of the cooking happens in a single large pan, drastically cutting down on post-dinner chores.
• Versatile & Adaptable: Easily add your favorite vegetables, adjust the sweetness or heat, or even swap out the protein. This recipe is a fantastic canvas for your culinary creativity.
• Perfect for Meal Prep: It reheats beautifully, making it an excellent option for healthy, flavorful lunches throughout the week.

Essential Ingredients for Your Stir-Fry

Gathering your ingredients is the first step to creating this delightful Mongolian Ground Beef. Most items are pantry staples, ensuring a hassle-free cooking experience:

• Ground Beef: Opt for lean ground beef, such as 93/7, to minimize excess grease. If you’re using a higher fat percentage, remember to drain any accumulated fat after browning to keep the dish light and flavorful. This recipe also works wonderfully with lean ground turkey for a poultry-based alternative.
• Toasted Sesame Oil: This isn’t just any oil; toasted sesame oil is a flavor powerhouse. Its rich, nutty aroma is crucial for authentic Asian stir-fry flavor. You’ll typically find it in the Asian food aisle of your local grocery store.
• Green Onions: Also known as scallions, these provide a fresh, mild onion flavor and a pop of vibrant color. They are one of the few fresh ingredients requiring minimal chopping, saving you precious prep time.
• Garlic and Ginger: The aromatic backbone of any good stir-fry! Freshly minced garlic and ginger are always best, but for ultimate convenience, consider using Dorot® frozen cubes or high-quality ginger and garlic paste. These pre-prepared options significantly speed up your chopping time without sacrificing flavor.

Crafting the Irresistible Stir-Fry Sauce

The sauce is the heart of Mongolian Ground Beef, delivering that iconic sweet and savory balance. Here’s what you need to create its glossy, rich texture and deep flavor:

• Cornstarch: A key thickening agent, cornstarch is essential for giving the sauce its signature glossy sheen and velvety texture, ensuring it perfectly coats every piece of ground beef.
• Chicken Broth: This forms the base of our sauce, adding depth and ensuring a smooth consistency. Using a good quality chicken broth will enhance the overall flavor profile of the dish.
• Soy Sauce: For the best results, use an all-purpose soy sauce. Avoid lite or low-sodium varieties for this recipe, as the full-flavor version contributes significantly to the savory depth of the sauce.
• Hoisin Sauce: A thick, fragrant, and sweet-savory sauce, hoisin is indispensable for authentic Mongolian Beef flavor. Investing in a high-quality brand will truly elevate your dish.
• Brown Sugar: This provides the crucial sweetness that balances the savory elements. Lightly pack the brown sugar for consistent measurements, and remember you can always adjust the amount to suit your personal taste preferences.

Expert Tips for a Perfect Mongolian Ground Beef

Achieving restaurant-quality Mongolian Ground Beef at home is easier than you think, especially with these insider tips:

• Master the Sear: Always ensure your pan is hot before adding the ground beef. A scorching hot pan allows the meat to sear and brown beautifully, creating those desirable caramelized bits that add immense flavor. Adding meat to a cold or lukewarm pan will cause it to steam rather than brown, leading to a less flavorful, grey outcome.
• Patience is Key for Browning: Once the ground beef hits the hot pan, resist the urge to immediately break it up. Let it sit undisturbed for at least a minute or two on each side to develop a rich brown crust. Breaking it up too soon releases moisture, which lowers the pan temperature and leads to steaming, hindering proper browning.
• Gentle Heat for Aromatics: Before adding your delicate aromatics like green onions, garlic, and ginger, reduce the heat slightly to medium-high. This prevents them from burning, which can turn their pungent, fragrant notes bitter. Stir constantly during this stage to ensure even cooking and maximum aroma release.
• The Power of “Mise en Place”: This French culinary term means “everything in its place.” Because this dish cooks incredibly fast, having all your ingredients prepped, measured, and within arm’s reach before you even turn on the stove is crucial. This includes slicing green onions, mincing garlic and ginger, and whisking together your sauce components. This preparation ensures a smooth, stress-free cooking process and prevents anything from overcooking.
• Don’t Overcrowd the Pan: If you’re doubling the recipe or using a smaller pan, consider browning the beef in batches. Overcrowding the pan lowers its temperature, again leading to steaming instead of browning.
• Taste and Adjust: Once the sauce has thickened, always taste it and adjust the seasoning to your liking. Add a touch more brown sugar for sweetness, a splash more soy sauce for saltiness, or a pinch of red pepper flakes for heat.

Elevate Your Dish: Optional Additions & Flavor Variations

While delicious on its own, Mongolian Ground Beef is incredibly versatile. Here are a few ideas to customize and enhance your meal:

• Toasted Sesame Seeds: A simple sprinkle of toasted sesame seeds on top adds an extra layer of nutty flavor and a beautiful, professional finish to your dish.
• Red Pepper Flakes: If you enjoy a bit of heat, red pepper flakes are your best friend. Start with a small pinch and gradually increase to reach your desired spice level. You can add them to the sauce or as a garnish.
• Fresh Vegetables: Boost the nutritional value and texture by incorporating quick-cooking vegetables. Broccoli florets, sliced bell peppers, shredded carrots, snap peas, or even mushrooms are excellent choices. Add them after the beef has browned and sauté until tender-crisp.
• Water Chestnuts or Bamboo Shoots: For an authentic Asian restaurant experience, add drained water chestnuts or bamboo shoots during the last few minutes of cooking for a delightful crunch.
• Different Proteins: While ground beef is stellar, don’t hesitate to experiment with ground chicken, pork, or even plant-based meat alternatives for a similar quick-cook experience.

Serving Suggestions for a Complete Meal

Mongolian Ground Beef is incredibly flavorful and pairs well with a variety of sides. Here are some popular options to create a well-rounded meal:

• Boiled Rice: The classic pairing! White rice, jasmine rice, or brown rice perfectly absorbs the delicious sauce. For a super easy method, boil rice like pasta: bring a large pot of salted water to a rolling boil, add your desired amount of rice, boil for 10 minutes (or until tender), then drain and fluff with a fork. It’s foolproof every time!
• Noodles: Serve over cooked egg noodles, rice noodles, or even ramen noodles (without the seasoning packet) for a different texture.
• Steamed Vegetables: For a lighter meal, accompany your Mongolian Ground Beef with a side of steamed broccoli, green beans, or asparagus.
• Lettuce Wraps: Spoon the stir-fry into crisp lettuce cups (like butter lettuce or iceberg) for a refreshing, low-carb option.

Meal Prep & Storage

This Mongolian Ground Beef recipe is not only fast to make but also fantastic for meal prepping. Here’s how to store your leftovers to enjoy later:

• Refrigerate: Allow the Mongolian Ground Beef to cool completely to room temperature before transferring it to an airtight container. It will keep fresh in the refrigerator for 3 to 4 days.
• Freeze: For longer storage, portion the cooled stir-fry into individual airtight, freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before reheating.
• Reheating: Reheat leftovers gently on the stovetop over medium heat, adding a splash of water or broth if the sauce has become too thick. You can also microwave individual portions until heated through.

Frequently Asked Questions (FAQs)

• Can I make this gluten-free? Yes! Simply swap out the soy sauce for a gluten-free tamari and ensure your hoisin sauce is also gluten-free (some brands contain wheat).
• How can I make it spicier? Add more red pepper flakes to the sauce or sprinkle them generously on top as a garnish. A dash of sriracha or a few drops of chili oil can also intensify the heat.
• Can I use frozen ground beef? For best results, it’s recommended to thaw ground beef completely before cooking. Frozen ground beef can release a lot of water, making it difficult to brown properly.
• What if my sauce is too thin or too thick? If your sauce is too thin, mix a small amount of cornstarch with cold water (a “slurry”) and stir it into the simmering sauce, allowing it to cook for another minute until thickened. If it’s too thick, simply add a tablespoon or two of chicken broth or water until it reaches your desired consistency.
• Can I add other vegetables? Absolutely! This recipe is very adaptable. Bell peppers, carrots, broccoli, snap peas, and mushrooms are all excellent additions. Add them to the pan after the beef has browned and cook until tender-crisp before adding the sauce.

More Delicious Ground Beef Recipes to Try

If you loved the ease and flavor of this Mongolian Ground Beef, you’ll be thrilled with these other fantastic ground beef creations:

• Ground Beef Ramen with irresistible saucy ramen noodles, a hearty and comforting bowl.
• Ground Beef Stroganoff featuring tender beef, savory onions, and mushrooms in a creamy sauce.
• Beef Larb, a vibrant and fresh Thai-inspired dish with aromatic herbs.
• Ground Beef Naan Tacos, a creative fusion meal served with a cool cucumber raita.
• Beef Lettuce Wraps, a light and healthy option complemented by quick “pickled” shallots.

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5 out of 5 stars from 2 votes

Mongolian Ground Beef

By
Chelsea Lords

Mongolian Ground Beef is a quick, flavorful dinner with ground beef, green onions, and a tasty stir-fry sauce—ready in just 20 minutes!

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Servings:
4 servings (if served with rice)

Equipment

• Large non-stick pan

Ingredients

• 1 pound lean ground beef 93/7 fat ratio recommended
• 3 tablespoons toasted sesame oil divided
• 2 tablespoons minced garlic see note 1
• 2 tablespoons ginger paste
• 1 bunch green onions divided into white and green parts

Sauce

• 2 teaspoons cornstarch
• 1/2 cup chicken broth
• 2 tablespoons soy sauce all-purpose, not lite or low-sodium
• 3 tablespoons hoisin sauce high-quality brand recommended
• 1 tablespoon light brown sugar lightly packed, plus more as needed
• Serving suggestions see note 3

Instructions

1. Separate the green tops from the white roots of the green onions. Thinly slice the white parts and cut the green tops into 1-inch pieces. Heat a large nonstick pan over high heat and add 1 tablespoon sesame oil, swirling to coat the pan. Once the oil is hot and shimmering, carefully place the ground beef in the center of the pan. Press it down to form an even layer and sear for 1 minute on each side without stirring to encourage browning. Then, break the meat into crumbles with a wooden spoon and continue to cook until it is mostly browned.
2. Reduce the heat to medium-high. Add another 1 tablespoon of sesame oil to the pan, along with the sliced white parts of the green onions, minced garlic, and ginger. Sauté, stirring constantly, until the beef is fully browned and any liquid released has been absorbed, and the aromatics are fragrant (about 2-3 minutes).
3. In a small bowl, whisk together the cornstarch and chicken broth until a smooth, lump-free slurry forms. Then, add the remaining 1 tablespoon of sesame oil, hoisin sauce, brown sugar, soy sauce, and red pepper flakes (if desired for extra heat). Whisk all the sauce ingredients together thoroughly until fully combined.
4. Pour the prepared sauce mixture and the green tops of the green onions into the pan with the browned beef. Stir constantly over medium-high heat until the sauce simmers, thickens, and evenly coats the ground beef, becoming beautifully glossy (this typically takes 1-2 minutes). Garnish with toasted sesame seeds if desired.
5. Serve immediately over cooked rice or alongside your favorite complementary sides. Enjoy this incredibly quick and flavorful meal!

Recipe Notes

Note 1: For ultimate convenience, use Dorot garlic and ginger cubes (6 cubes of each equals approximately 2 tablespoons). Pre-minced garlic and ginger paste are also excellent time-savers.

Note 2: For the most authentic and robust flavor in your hoisin sauce, I highly recommend using Lee Kum Kee brand.

Note 3: Serving Suggestions: Enhance your dish with a sprinkle of toasted sesame seeds and a dash of crushed red pepper flakes. Serve over perfectly boiled rice using this easy method:

1. Bring a large pot of water to a rolling boil.
2. Salt the water generously and add your desired amount of rice.
3. Boil for 10 minutes, then taste for desired tenderness.
4. Drain the rice thoroughly and fluff with a fork before serving.

Nutrition Note: Please note that the nutrition information provided below does not include any accompanying rice or serving suggestions.

Storage: To store, allow the Mongolian ground beef to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, portion into airtight, freezer-safe containers and freeze for up to 3 months. Always thaw in the refrigerator before reheating.

Nutrition Information

Serving: 1 serving
|
Calories: 254 kcal
|
Carbohydrates: 7 g
|
Protein: 26 g
|
Fat: 13 g
|
Saturated Fat: 4 g
|
Polyunsaturated Fat: 3 g
|
Monounsaturated Fat: 5 g
|
Trans Fat: 1 g
|
Cholesterol: 71 mg
|
Sodium: 639 mg
|
Potassium: 464 mg
|
Fiber: 1 g
|
Sugar: 4 g
|
Vitamin A: 61 IU
|
Vitamin C: 1 mg
|
Calcium: 20 mg
|
Iron: 3 mg

Nutrition information is automatically calculated and should be used as an approximation only.

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