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If you love Mongolian beef then you’ll love this simplified, but just as tasty Mongolian ground beef! This takeout inspired dinner can be on the table in 30 minutes!
Love restaurant inspired meals? Try these Thai basil chicken bowls and pineapple beef stir fry!
Why You’ll Love Mongolian Ground Beef
30 minute meal – This is a quick and easy dinner that’s great for nights when you’re short on time or just don’t feel like doing any elaborate cooking. The prep work is minimal and the cook time is only about 15-20 minutes.
Meal prep – This is a recipe that holds up well in the refrigerator for 4-5 days. Cook it on a Sunday and divide it into containers with rice and veggies for quick lunches or dinners to reheat during the week.
Healthier version of a restaurant favorite – In most cases, making a version of your favorite restaurant meal at home is going to be the healthier option. When you cook at home you know exactly what’s going into the food you’re making and eating.
The ingredients
- Ground beef – I like to use lean ground beef, generally 93/7. If you use one with a higher fat content you may need to drain the excess grease.
- Garlic and ginger – I like to grate both of these on a microplane zester. This way they dissolve into the sauce and you don’t bite into any chunks.
- Soy sauce – Always use low sodium to prevent your dish from being to salty. For a gluten-free option, use tamari.
- Hoisin sauce – This sauce is a sweet and tangy Asian condiment similar to barbecue sauce.
- Rice vinegar – Sometimes labeled as rice wine vinegar. You can also use miren, which is sweeter.
- Maple syrup – The sweetener for the sauce.
- Toasted sesame oil – Adds a nice nutty sesame flavor to the sauce.
- Sriracha – An Asian condiment that is spicy, tangy, a little sweet.
- Cornstarch – Thickens the sauce. You can also use arrowroot powder.
- Green onions and sesame seeds – Used for garnish and flavor.
How to make Mongolian ground beef
Make the sauce – Whisk together the soy sauce, water (or broth), rice vinegar, hoisin, maple syrup, sesame oil, sriracha, ginger, garlic, and cornstarch in a bowl or glass measuring cup.
I like to do this step first so that it’s ready to go once the beef if cooked and you aren’t scrambling to make the sauce and overcooking the meat.
Brown the meat – Add the hamburger meat (ground beef) to a skillet that’s been sprayed with cooking oil or add a tablespoon of olive oil to the skillet. Use a wooden spoon or this meat chopper to break the beef up into small crumbles. Season it with a black pepper and a little salt.
Don’t overcook the beef. It will continue to cook in the sauce. Before you add in the sauce, stir in the scallions.
Add in the sauce – Combine all of the sauce ingredients in a measuring glass then add them to the cooked ground beef. Stir the luscious sauce in until it coats all the beef crumbles. Watch the sauce bubble and thicken. Once it has a thick, sticky consistency, it’s ready!
Final result – Garnish with a generous sprinkle of sesame seeds and extra chopped scallions. Serve immediately, over rice preferably, and devour ever bite of it’s sweet, savory, garlicky, beefy flavors!
Pro Tips
- Use an 11 or 12 inch skillet to ensure there is enough room for the ground beef to brown. Non-stick can be used, but you won’t get the same crisp, golden brown crust that you get by using cast iron or stainless steel.
- Don’t stir the ground beef too often. Let the crumbles cook untouched for a few minutes so they get nicely browned. The browning adds great flavor!
Substitutions and Variations
- Ground beef can be swapped with ground turkey, ground chicken, or ground pork.
- Replace maple syrup with an equal amount of brown sugar.
- Replace fresh ginger and garlic with 1/4-1/2 teaspoon ground ginger and 1/2 teaspoon garlic powder.
- If you don’t have sriracha you can substitute with red pepper flakes. I’d recommend 1/4 teaspoon, but it’s up to you how spicy you want it to be.
- If you want this recipe to be extra saucy, I recommend doubling the sauce.
Storage
The leftover Mongolian ground beef will keep in the refrigerator for 4-5 days. You can reheat it in the microwave or on the stovetop over medium heat until warmed through.
You can freeze the leftovers in an airtight container for up to 3 months. Defrost in the refrigerator overnight before reheating.
Serving Suggestions
- Over white rice, brown rice, or quinoa
- On top of rice noodles
- Tossed together with ramen noodles. Sauté broccoli or bok choy for added vegetables.
- For a low carb option, serve on top of cauliflower rice.
If you make this Mongolian ground beef, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Mongolian Ground Beef Recipe
Equipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon grated ginger
- 2 cloves garlic grated or minced
- 4 green onions cut into 1 inch slices
Sauce
- 1/4 cup low sodium soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or honey
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 cup water or beef broth
- 2 teaspoons cornstarch
For Serving
- Sesame seeds for garnish
- Rice for serving
Instructions
- Whisk together the ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, water, and cornstarch.
- Over medium-high heat, spray a skillet with cooking oil and add in the ground beef. Crumble and cook the beef. Season lightly with salt and black pepper. Cook until browned and cooked through.
- Stir in the green onions and then pour in the sauce. Stir together and cook until the sauce thickens, about 2-3 minutes. Garnish with sesame seeds and extra scallions and serve with rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can Mongolian beef be made with ground turkey?
Yes. If you prefer to use ground turkey or ground chicken for this recipe, both work well.
Can I freeze Mongolian ground beef?
Since cornstarch is used to thicken the sauce I don’t recommend freezing it. Freezing cornstarch can cause the molecules in the starch to break down. When it’s thawed the texture won’t be the same.
Another great recipe! I love the flavors. Your Asian dishes are some of the best I’ve had..