Mongolian Ground Beef is the ultimate 20-minute dinner with tender beef, green onions, and a sweet, savory stir-fry sauce that’s slightly spicy and delicious.
Mongolian Ground Beef
Typically, Mongolian beef is made with thin steak slices, but I wanted those same amazing flavors in a quicker, weeknight-friendly version. So, I swapped the steak for ground beef, simplified the sauce, and dinner’s on the table in 20 minutes.
It’s loaded with sweet and savory flavors and is truly so delicious. This version leans on the sweeter side (my kids love it), but you can easily crank up the heat if you’d like!
Ingredients
Here’s what you need to make Mongolian Ground Beef:
- Ground Beef: Use 93/7 for less grease, or drain if using higher fat. This recipe is great with 93/7 ground turkey too.
- Sesame Oil: Toasted sesame oil delivers authentic flavor. It’s typically found in the Asian aisle.
- Green Onions: The only chopping required—so easy!
- Garlic and Ginger: Dorot® frozen cubes or garlic paste make prep quick and easy. Ginger and garlic paste works great too!
Stir-Fry Sauce
- Cornstarch: This thickens everything nicely, adding a rich, glossy finish to Mongolian Ground Beef.
- Chicken Broth: This makes up the bulk of the sauce; use a good brand!
- Soy Sauce: All-purpose soy sauce adds depth; avoid lite or low-sodium here.
- Hoisin Sauce: A high-quality brand adds the best flavor—it’s worth it!
- Brown Sugar: Lightly pack for consistent sweetness; adjust to taste.
Mongolian Ground Beef Tips
- Preheat the Pan: Wait until the pan is hot before adding the meat to brown it properly instead of steaming.
- Don’t Rush Browning: Let the beef sit undisturbed for a few minutes to brown before breaking it up. Breaking it too soon releases moisture, causing it to steam.
- Lower Heat for Aromatics: Reduce the heat slightly before adding onions, garlic, and ginger. Stir constantly to prevent burning.
- Be Prepared: Have all your ingredients prepped and ready—this dish cooks fast!
Optional Additions
Here are a few optional additions I love for Mongolian Ground Beef:
- Toasted Sesame Seeds: Sprinkle on top for extra flavor and the perfect finishing touch.
- Red Pepper Flakes: Start small and increase for your preferred spice level.
- Boiled Rice: Quick and easy—boil rice like pasta for 10 minutes for perfect results every time! Otherwise, bake a big batch to use as meal prep for the week.
Storage
Leftover Mongolian Ground Beef?
- Refrigerate: Cool and store in an airtight container for 3-4 days.
- Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw in the fridge before reheating.
More Ground Beef Recipes
- Ground Beef Ramen with saucy ramen noodles
- Ground Beef Stroganoff with onions and mushrooms
- Beef Larb with fresh herbs
- Ground Beef Naan Tacos with a cucumber raita
- Beef Lettuce Wraps with quick “pickled” shallots
Mongolian Ground Beef
Mongolian Ground Beef is a quick, flavorful dinner with ground beef, green onions, and a tasty stir-fry sauce—ready in just 20 minutes!
Equipment
- Large pan non-stick
Ingredients
- 1 pound lean ground beef 93/7
- 3 tablespoons toasted sesame oil divided
- 2 tablespoons minced garlic see note 1
- 2 tablespoons ginger paste
- 1 bunch green onions divided
Sauce
- 2 teaspoons cornstarch
- 1/2 cup chicken broth
- 2 tablespoons soy sauce all purpose, not lite
- 3 tablespoons hoisin sauce
- 1 tablespoons light brown sugar lightly packed, plus more as needed
- Serving suggestions see note 3
Instructions
- Separate the green tops from the roots of the green onions. Thinly slice the roots 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. Once the oil is hot, place the ground beef in the center of the pan. Press it down and sear for 1 minute on each side without stirring. Then, break the meat into crumbles with a wooden spoon and cook until mostly browned.
- Reduce heat to medium-high. Add 1 tablespoon sesame oil, the white parts of the green onions, garlic, and ginger. Sauté until the beef is fully browned and any liquid has been absorbed.
- In a small bowl, whisk together cornstarch and chicken broth until smooth. Add the remaining 1 tablespoon sesame oil, hoisin sauce, brown sugar, soy sauce, and red pepper flakes (if using). Whisk until fully combined.
- Pour sauce and the green tops of the green onions into the pan. Stir constantly until the sauce thickens and coats the beef evenly. Garnish with sesame seeds if desired.
- Serve over cooked rice or alongside your favorite sides. Enjoy immediately!
Video
Recipe Notes
Note 1: For easy prep, use Dorot garlic and ginger cubes (6 cubes of each = 2 tablespoons). Pre-minced garlic and ginger paste work too.
Note 2: For the best flavor, I recommend using Lee Kum Kee hoisin sauce.
Note 3: Serving Suggestions: Top with toasted sesame seeds and crushed red pepper flakes. Serve over boiled rice—it’s so easy:
- Bring a large pot of water to a rolling boil.
- Salt the water and add your desired amount of rice.
- Boil for 10 minutes, taste for tenderness, then drain and fluff with a fork.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 7g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 639mg | Potassium: 464mg | Fiber: 1g | Sugar: 4g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Truly is a 20 min recipe. I doubled the recipe for my family of 5 and it was all gone.
Yay! So happy to hear this! Thanks Olga.
Could I get a more detailed serving size?
So, if you divide the dish into four bowls, one serving would be one of those bowls. I recommend serving it with rice for a more filling meal.
Thank the Lord for this recipe. I was looking to make more than hamburgers with my beef. I thought I would get some green onions with it at the store. I looked up hamburger and green onion recipes and found this. It was very delicious. Thank you very much for sharing your special touch to this recipe.
I am so thrilled to hear this! Thanks so much Tom! 🙂
I just made this last night! It was soooo good and loaded with flavor. I am looking forward to the leftovers today and will definitely be making this again!
Yay! So happy to hear that! Thank you Leigh!