Mongolian Ground Beef

Imagine the sizzling sound of savory Mongolian Ground Beef hitting a hot wok, releasing an intoxicating aroma of garlic, ginger, and sweet-savory sauce that makes your mouth water instantly. This quick and satisfying dish transforms humble ground beef into a flavor-packed meal that rivals your favorite takeout but comes together in just 20 minutes. Traditional Mongolian Ground Beef balances sweet and savory notes perfectly while delivering that distinctive umami punch you crave. You’ll learn how to create restaurant-quality Mongolian Ground Beef at home, master the perfect sauce consistency, and customize it to your taste preferences.

Why You’ll Love This Recipe

This Mongolian Ground Beef recipe will quickly become a weeknight favorite for multiple reasons. First, it delivers maximum flavor with minimal effort – the entire dish comes together in one pan in less than half an hour, perfect for busy evenings when you want something delicious without the fuss.

The textural contrast is what makes this dish truly special. The ground beef develops a slight caramelization from the brown sugar in the sauce, while still remaining tender and juicy. When paired with crisp green onions and served over fluffy rice, each bite offers the perfect balance of textures.

The versatility of Mongolian beef with ground meat means you can easily adjust the spice level, sweetness, or add extra vegetables based on what your family enjoys. Unlike many Asian-inspired recipes, this one uses common pantry ingredients you likely already have on hand – no special trip to the Asian market required. The leftovers (if there are any!) reheat beautifully, making this dish perfect for meal prep and next-day lunches.

Ingredients

For this flavorful Mongolian Ground Beef, you’ll need:

• 1 pound (454g) lean ground beef
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh ginger, grated
• ½ cup (120ml) low-sodium soy sauce
• ½ cup (100g) brown sugar, packed
• ¼ cup (60ml) water
• 2 tablespoons hoisin sauce
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 6 green onions, sliced diagonally (whites and greens separated)
• Sesame seeds for garnish (optional)

The brown sugar creates that signature caramelized flavor that makes Mongolian Ground Beef so addictive, while the combination of soy sauce and hoisin provides the perfect savory balance. Fresh ginger and garlic are non-negotiable for authentic flavor – they create the aromatic foundation that elevates this simple dish to restaurant quality.

Pro Tips

Prep Everything First: The cooking process for Mongolian Ground Beef happens quickly, so have all ingredients measured, chopped, and ready before heating your pan. This “mise en place” approach ensures nothing overcooks while you’re searching for ingredients.

Brown, Don’t Steam: The secret to developing deep flavor in your Mongolian ground beef stir fry is properly browning the meat. Use a large, wide pan or wok and cook the beef in batches if necessary. Overcrowding the pan traps steam, preventing proper caramelization. Allow the beef to develop a golden-brown crust before breaking it apart – this creates texture and flavor compounds that make the dish exceptional.

Sauce Consistency Matters: The perfect Mongolian Ground Beef sauce should coat the back of a spoon but still flow easily – not too thick or too thin. Add the cornstarch slurry gradually, stirring constantly, and remember the sauce will thicken slightly as it cools. If your sauce becomes too thick, simply add a tablespoon of water at a time until you reach the desired consistency.

Instructions

Step 1: Prepare The Sauce
In a medium bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes until the sugar dissolves. This balanced combination creates the distinctive sweet-savory profile that makes Mongolian Ground Beef so craveable. Set this mixture aside – having it ready to go prevents the garlic and ginger from burning while you measure ingredients.

Step 2: Brown The Beef
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering. Add the ground beef and let it cook undisturbed for 1-2 minutes to develop a nice crust on the bottom. Then break it up with a wooden spoon and continue cooking until browned and no pink remains, about 5-6 minutes total. If excess fat accumulates, carefully drain most of it, leaving about 1 tablespoon in the pan for flavor.

Step 3: Add Aromatics
Push the beef to one side of the pan and add the remaining 2 tablespoons of oil to the empty space. Add the minced garlic, grated ginger, and white parts of the green onions. Sauté for 30-45 seconds until fragrant but not browned. The aromatics should sizzle and release their essential oils, creating that unmistakable aroma of authentic Mongolian Ground Beef.

Step 4: Combine And Simmer
Pour the prepared sauce over the beef and aromatics, stirring to combine everything well. Bring the mixture to a simmer and let it cook for 2 minutes, allowing the flavors to meld and the beef to absorb some of the sauce. The brown sugar will start to caramelize, giving your Mongolian Ground Beef its characteristic glossy appearance.

Step 5: Thicken And Finish
Give your cornstarch slurry a quick stir to recombine, then pour it into the simmering beef mixture while stirring constantly. Continue cooking for 1-2 minutes until the sauce thickens and becomes glossy. Fold in the green parts of the scallions, reserving some for garnish. The residual heat will slightly wilt them while maintaining some crispness for textural contrast.

Step 6: Serve
Transfer your Mongolian Ground Beef to a serving plate or bowl, garnish with the reserved green onions and a sprinkle of sesame seeds if using. Serve immediately over steamed rice for an authentic experience that rivals any restaurant version.

Variations

Vegetable-Packed Version: Transform this dish into a complete one-pan meal by adding vegetables. After browning the beef, add 1 cup of sliced bell peppers, 8 ounces of sliced mushrooms, and 1 cup of snow peas or broccoli florets. Stir-fry until vegetables are crisp-tender before proceeding with the sauce. This vegetable-rich Mongolian Ground Beef provides extra nutrients and stretches the dish further for budget-conscious families.

Lower-Carb Adaptation: For a keto or low-carb friendly version, substitute the brown sugar with 3 tablespoons of a brown sugar substitute like Swerve or monk fruit sweetener. Use coconut aminos instead of soy sauce and reduce the cornstarch to 1 teaspoon or replace with xanthan gum. Serve your Mongolian beef ground meat over cauliflower rice instead of traditional rice for a meal with significantly reduced carbohydrates.

Spicy Mongolian Ground Beef: For heat lovers, amp up the spice by adding 1-2 tablespoons of sambal oelek or sriracha to the sauce mixture. Additionally, include thinly sliced fresh jalapeños or dried Chinese chilis with the garlic and ginger for a Mongolian Ground Beef that delivers serious heat with every bite.

Storage And Serving

Storage: Cool leftover Mongolian Ground Beef completely before transferring to airtight containers. Refrigerate for up to 3-4 days. For longer storage, freeze in portion-sized containers for up to 2 months. When reheating, add a splash of water or broth to revitalize the sauce, as it tends to thicken when chilled. Microwave on medium power, stirring halfway through, or gently reheat in a skillet until the internal temperature reaches 165°F (74°C).

Serving Suggestions: While traditional steamed rice makes the perfect base for Mongolian Ground Beef, don’t be afraid to get creative. Serve it over noodles like ramen, udon, or even spaghetti for a fusion approach. For a refreshing contrast, include a side of quick-pickled cucumbers – simply marinate cucumber slices in rice vinegar, a pinch of sugar, and salt for 30 minutes before serving.

Create an impressive spread by serving your Mongolian ground beef stir fry as part of a homemade Asian feast alongside vegetable spring rolls, simple fried rice, or a crunchy Asian slaw. For a lower-carb option, serve in lettuce cups with extra green onions and a sprinkle of chopped peanuts for added crunch.

FAQs

Can I use turkey or chicken instead of beef?
Yes, ground turkey or chicken works well in this Mongolian Ground Beef recipe. The sauce is flavorful enough to compensate for the milder meat. Just be careful not to overcook poultry as it can dry out quickly. Cook just until no pink remains.

How can I make this dish less sweet?
To reduce sweetness, start with half the amount of brown sugar (¼ cup) and adjust to taste after adding the sauce to the pan. You can always add more if needed, but you can’t remove it once mixed in.

What’s the difference between Mongolian beef and other Asian beef dishes?
Mongolian Ground Beef is distinguished by its sweet-savory balance and lack of vegetables beyond green onions. Unlike beef and broccoli (which includes oyster sauce and vegetables) or Szechuan beef (which is spicier with Szechuan peppercorns), Mongolian beef focuses on a simpler, sweeter flavor profile.

Can I make this ahead for meal prep?
Absolutely! Mongolian Ground Beef reheats beautifully, making it ideal for meal prep. Store the beef and rice separately for best results, and add fresh green onions after reheating to maintain their crispness.

My sauce is too thin/thick. How can I fix it?
If your sauce is too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and add it to the simmering sauce. For sauce that’s too thick, add water or beef broth one tablespoon at a time until you reach your desired consistency.

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