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 takeout inspired meals? Try these Thai basil chicken bowls.
Why I love it
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.
- 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.
- Fresh ginger and garlic – 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, and garlic in a bowl or glass measuring cup.
In a smaller bowl whisk together the cornstarch with water to make a slurry. You’ll want to do a 1 to 2 ratio of cornstarch to water.
Brown the meat – Add the hamburger meat (ground beef) to a skillet that’s been sprayed with cooking oil. Use a wooden spoon or spatula to break the beef up into small crumbles. Season it with a black pepper and a little salt.
Add in the sauce – Add the Mongolian sauce to the cooked ground beef. Stir everything together and let it heat through. Pour in the cornstarch slurry and stir it in.
Add in the green onions and cook until the sauce thickens, this should only take a couple minutes. Garnish with toasted sesame seeds and extra green onions then serve.
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.
Leftovers and storing
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.
Ways to serve Mongolian beef
- 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.
More ground beef recipes
Did you make this Mongolian ground beef? I’d love if you’d leave a recipe rating and review below.
Mongolian Ground Beef
If you love Mongolian beef then you'll love this simplified, but just as tasty Mongolian ground beef!
- 1 pound lean ground beef
- 1 tablespoon grated ginger
- 2 cloves garlic, grated or minced
- 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, mixed with 4 teaspoons water to make a slurry
- 4 green onions, cut into 1 inch slices
- Sesame seeds for garnish
- Rice for serving
- Whisk together the ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, and water (or broth).
- Over medium-high heat, spray a skillet with cooking oil and add in the ground beef. Use a wooden spoon or spatula to break up the beef and crumble it. Season lightly with salt and black pepper. Cook until browned and cooked through.
- Pour in the sauce and stir it into the beef. Cook until warmed through and then stir in the cornstarch slurry and add in the green onions. Stir together and cook until the sauce thickens, about 2-3 minutes. Garnish with sesame seeds and extra green onions and serve.
Nutrition info. doesn't include rice.
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