If you’re craving big flavors but want something quick, cozy, and weeknight-friendly, this Mongolian ground beef will be your new favorite!
This dish has that sweet-and-savory Mongolian sauce we all love, but it comes together in one skillet with simple ingredients you probably already have.
What Is Mongolian Ground Beef?
Mongolian ground beef is a simplified spin on the classic Mongolian beef by swapping sliced steak for lean ground beef. You still get the glossy sauce made with soy sauce, brown sugar, garlic, and ginger, but the ground beef is easier to handle and cooks faster while soaking up all the sauce.
Why You’ll Love This Recipe
- Fast and weeknight-friendly: Everything comes together in about 15 minutes, start to finish.
- Big flavor, simple ingredients: Sweet, savory, and slightly spicy without being complicated!
- Great for leftovers: This reheats beautifully, making it perfect for meal prep.
Equipment You’ll Need
- Large skillet
- Wooden spoon or spatula
- Small bowl or measuring cup
- Whisk
Ingredients for Mongolian Ground Beef
- Neutral oil
- Ground beef: I prefer 90% or leaner ground beef which keeps the dish rich but not greasy.
- Garlic
- Fresh ginger
- Green onions
- Soy sauce
- Brown sugar
- Hoisin sauce: A thick sweet-savory sauce that adds depth and a slightly smoky sweetness. I like to say this is a Chinese-style BBQ sauce.
- Beef broth: Loosens the sauce and adds richness. Make sure to use low-sodium so you can control the salt!
- Sesame oil: A small amount adds big toasted flavor.
- Red pepper flakes: Give gentle heat without overpowering the dish.
- Cornstarch: Thickens the sauce so it coats every bite.
- Sesame seeds
Customizations
- Make it spicier: Add extra red pepper flakes or a drizzle of chili oil at the end.
- Veggie boost: Stir in bell peppers, broccoli, or snap peas while the sauce simmers.
- Lower sodium: Use low-sodium soy sauce and broth to control saltiness.
How to Make Mongolian Ground Beef
Make the Sauce
Whisk together all of the Mongolian sauce ingredients in a bowl or measuring cup until smooth. Set aside so it’s ready to go.
Brown the Beef
Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef, break it up, and cook until browned and fully cooked.
Add Aromatics
Stir in the garlic, ginger, and chopped green onions. Cook briefly until fragrant and softened.
Simmer and Thicken
Pour the sauce into the skillet and stir to coat the beef. Bring to a simmer and cook, stirring often, until the sauce thickens and turns glossy.
Finish and Serve
Taste and adjust with salt if needed. Remove from heat and garnish with sesame seeds and extra green onions. Serve warm with rice and veggies.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
Tips to Make the Perfect Mongolian Ground Beef
- Let the sauce simmer: A few extra minutes helps it thicken and cling to the beef.
- Use lean beef: This keeps the sauce glossy instead of greasy.
- Prep everything first: Once cooking starts, it moves fast.
Frequently Asked Questions (FAQs)
Which type of ground beef is best for this recipe?
I recommend using 90% or higher lean ground beef so the dish stays flavorful without excess grease.
Is this dish spicy?
It has mild heat from the red pepper flakes, but it’s not very spicy. You can easily adjust the heat up or down.
Can I meal prep this Mongolian Ground Beef?
Yes! Mongolian ground beef is excellent for meal prep and holds up well for several days in the fridge.
Can I freeze this?
Absolutely. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.
Related Recipes You’ll Love
- Beef and Broccoli
- Black Pepper Beef
- Beef Yaki Udon Noodles Stir-Fry
- Pad Kra Pao (Ground Pork & Holy Basil Stir-Fry)
Mongolian Ground Beef
Equipment
Ingredients
For the Stir-Fry
- 1 tablespoon neutral oil
- 1 pound ground beef 90% or leaner
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 2 green onions chopped
- Salt to taste
- Sesame seeds garnish
- Chopped green onions garnish
Mongolian Sauce
- ¼ cup soy sauce
- 2.5 tablespoon brown sugar
- 2.5 tablespoon hoisin sauce
- ⅓ cup low-sodium beef broth
- ½ teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 1 tablespoon corn starch
Instructions
- In a bowl or measuring cup, make the Mongolian sauce by whisking together soy sauce, brown sugar, hoisin sauce, low-sodium beef broth, sesame oil, red pepper flakes, and corn starch until smooth and set aside.¼ cup soy sauce, 2.5 tablespoon brown sugar, 2.5 tablespoon hoisin sauce, ⅓ cup low-sodium beef broth, ½ teaspoon sesame oil, ½ teaspoon red pepper flakes, 1 tablespoon corn starch
- Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef, break it up with a spatula, and cook until browned and cooked through, about 2-3 minutes.1 tablespoon neutral oil, 1 pound ground beef
- Add the garlic, ginger, and chopped green onions to the skillet and cook for about 30–60 seconds, until fragrant and slightly softened.3 cloves garlic, 1 tablespoon minced ginger, 2 green onions
- Pour in the prepared sauce and stir to coat the beef evenly. Bring to a simmer and cook for a few minutes, stirring frequently, until the sauce thickens and becomes glossy.
- Taste and adjust with salt as needed, then remove from heat and garnish with sesame seeds and more chopped green onions. Serve with rice and veggies.Salt, Sesame seeds, Chopped green onions
Karen Nelson says
What absolute yummy recipes
A says
Excellent
Michaela says
Yummy
Cheyanne says
Great easy recipe except too much brown sugar, it was way too sweet and had to add a bunch of water to dilute the sauce. Maybe 1 tablespoon at most or just a few teaspoons is all you need.
Herman says
Thank you! Usually Mongolian beef is on the sweeter side but if you don't like it as sweet, definitely reduce the sugar to adjust to your taste!
Erin says
Absolutely delicious. Easy to follow directions. Quick and simple to put together before the rush of nighttime practices and meetings! This was a crowd pleaser in my family! Definitely will do again!
Herman says
So glad you liked this recipe, thank you!
David says
Excellent, easy meal the kids enjoyed as well!
Herman says
I'm happy you all loved this recipe! It's one of my favorites too. Thanks for the review!
Ingrid says
Excellent dish! Easy and very tasty. My husband doesn't like it too sweet, so I leave out the brown sugar. The hoisin is sweet enough for us - plus I throw in rice vinegar as well. That splash of acid really gives it a pop. I can't wait to try some of your other recipes. The napa cabbage rolls are next on my list!
Herman says
Yes, if you don't like too sweet, taking out brown sugar makes sense. So glad you liked it!
Amy Riley says
Can i use 80/20 beef without the oil it makes its own oil and i always drain will recipe still work? I plan on making for dinner this evening and its all the meat I have.
Herman says
Yes that works too. I prefer leaner beef but you can use a bit more fat and drain the oil yourself.
Amanda says
Made it twice so far, and lived in both times.
Herman says
haha glad you liked it!
Diane says
5 Stars, and then some!! It was full of flavor and came together so easily. Thank you for making it so simple and so very good! This recipe is definitely a keeper.
Herman says
so glad you loved this dish! I love it too 🙂
Pat says
Family enjoyed this. Quick, easy and very good.
Herman says
so happy to hear, thanks!