Faster than calling for takeout, this saucy, flavorful Mongolian Ground Beef is an easy, budget-friendly riff on the Chinese-American classic. Ready in minutes, it’s perfect served over rice, noodles, or spooned into lettuce leaves for wraps that satisfy even picky eaters.
Mongolian Ground Beef
Mongolian beef, a popular Chinese-American restaurant dish, is typically made from thin slices of stir-fried beef tossed in a sweet-savory sauce scented with garlic and ginger. Despite the name, the dish’s origins are linked more closely to East Asian adaptations than to Mongolia itself.
This quick version uses ground beef for speed and savings. Thinly sliced steak can be pricey and requires more hands-on prep, while 1 1/2 pounds of lean ground beef cooks rapidly and soaks up the sauce beautifully.
Using ground beef also makes it easy to build the rich, glossy sauce right in the pan with the meat. When you need a fast, comforting dinner on a tight schedule, this recipe is a reliable go-to.
Mongolian Ground Beef Recipe
Pay attention to how you slice the green onions: thinly sliced white sections cook briefly with the beef and mellow, while the longer green pieces added at the end provide a fresh crunch and bright color. If you’re serving particularly picky eaters, mince the whites more finely so they blend into the meat, and offer the green pieces on the side.
The sauce is simple but layered: soy sauce and brown sugar give the signature sweet-savory base, hoisin adds depth, and toasted sesame oil brings a nutty finish. Cornstarch mixed with water thickens the sauce to a glossy sheen that clings to every crumb of beef.
Mongolian Beef with Ground Beef
If you enjoy this quick, homemade take on takeout, try other simple “cheater” recipes that deliver big flavor with little fuss. These inexpensive, fast meals are ideal for weeknights when time and budget are limited.
Mongolian Ground Beef
Rebecca Lindamood
Equipment
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1 everyday pan or stainless skillet
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liquid measuring cups
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dry measuring cups
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measuring spoons
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sturdy wooden spoon or spatula
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fork or whisk
Ingredients
- 1 1/2 pounds ground sirloin or other lean ground beef
- 1 tablespoon minced ginger
- 6 cloves garlic minced, or 1 tablespoon garlic paste
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup low sodium soy sauce or Bragg’s liquid aminos
- 1/3 cup brown sugar packed
- 1/4 cup hoisin sauce
- 1 teaspoon toasted sesame oil
- 8 green onions greens cut into 1-inch pieces, whites thinly sliced separately
- 1/3 cup water
- 3 tablespoons cornstarch
- 1 teaspoon toasted sesame seeds optional
Instructions
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Crumble the ground beef into a skillet set over medium-high heat. Scatter the minced ginger, garlic, crushed red pepper flakes, and black pepper over the beef.
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Use a wooden spoon to break up the meat and work the seasonings in as it browns. When cooked through, drain excess fat if needed and return the pan to medium-high heat. Stir in the thinly sliced white parts of the green onions for about 30 seconds.
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Whisk together the soy sauce, brown sugar, hoisin, and sesame oil until smooth. Pour over the beef, stir to combine, bring to a boil, then reduce heat and simmer for 2 minutes.
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Mix the cornstarch into the water with a fork until dissolved. Add to the pan and stir constantly over a low boil until the sauce thickens and becomes glossy, about 2–3 minutes.
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Remove from heat and fold in the green onion pieces. Serve over steamed rice, noodles, or riced cauliflower. Sprinkle with toasted sesame seeds if you like.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate values based on the exact ingredients you use if needed.
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