Mongolian Ground Beef

This Mongolian ground beef is a quick stir-fry I love serving over rice or noodles. With the juicy beef and depth of flavor from the sweet-savory sauce, this is a weeknight dinner that'll have everyone coming back for seconds. This recipe is similar to my Beijing beef and shaved steak recipes, but I think this Mongolian ground beef recipe packs even more flavor!

Why I Love This Mongolian Ground Beef

I’ve ordered Mongolian beef more times than I can count, but making it the traditional way at home was always too involved for me. So I decided to substitute the flank steak for ground beef, and the result was extraordinary. The beef gives those same caramelized soy-ginger flavors with a balance of sweet, savory, and spicy flavors.

Another added bonus is that the cooking process is straightforward with everything cooking in one skillet! Ideal for any dinner, and the leftovers taste even better for lunch the next day! Serve the beef over these pan fried noodles or sushit rice for a complete meal.

Check out a condensed version of this recipe here.

Ingredients You’ll Need

For the Beef:

• 1 lb ground beef (85/15 keeps things juicy)
• 6 green onions, whites and greens separated
• 5 garlic cloves, smashed and chopped
• 1-inch knob fresh ginger, finely grated
• 3 dried red chilis (or ½ teaspoon red-pepper flakes)
• 3 tablespoon neutral oil, divided
• ½ teaspoon toasted sesame oil

For the Sauce:

• 3 tablespoon soy sauce
• 2 tablespoon granulated sugar
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1 teaspoon chicken bouillon powder (or ½ teaspoon salt)
• ½ teaspoon dark soy sauce (adds color)
• 2 tablespoon Shaoxing wine or mirin
• A few cracks of black pepper
• 5 tablespoon water
• 1 tablespoon cornstarch

How To Make Mongolian Ground Beef

Step 1: Mix the Sauce

Whisk all the sauce ingredients in a bowl until the cornstarch dissolves. Set it aside so the flavors can meld together.

Step 2: Brown the Beef

Heat 1 tabelspoon of oil in a wok or large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned and crispy. It'll take about 7-8 minutes. Transfer the cooked browned beef to a plate.

Step 3: Saute the Aromatics

Add the remaining 2 tablespoons of oil. Add the sliced white parts of the green onions, garlic, and ginger; stir-fry for 1-2 minutes until fragrant. Add the dried chilies and cook for an additional 30 seconds.

Step 4: Sauce & Serve

Pour in the sauce and let it bubble until slightly thickened. It takes about 1 minute. Return the beef to the pan and stir until everything’s coated and glossy.

Remove from heat, stir in the green onion tops and toasted sesame oil, then serve hot over rice, noodles, or in lettuce wraps.

My Expert Tips

1. Crank the heat – An extra-hot pan browns the beef instantly, creating fond that melts back into the sauce, adding big umami flavor. If the meat starts to steam, split it into two batches so that the moisture can evaporate quickly. That caramelization is what gives you a glossy Mongolian glaze.
2. Wine vs. mirin – Shaoxing wine brings toasty depth while mirin leans sweet and bright; either deglazes the pan and carries aromatics into the beef. If you substitute dry sherry or apple juice, add one teaspoon of rice vinegar to maintain that tang. Most of the alcohol cooks off in under a minute, leaving pure flavor behind.
3. Tame the spice – Whole dried chilis infuse the oil for moderate spice. Crumble one in for extra kick or fish them out before serving to keep it mild.
4. Meal-prep – The cornstarch-sealed sauce keeps beef well for four days in the fridge. Layer the rice and beef together for a grab-and-go meal. A minute in the microwave or a few minutes in a pan over medium heat is best for reheating.
5. Low-carb option – Replace sugar with allulose and halve the honey; the sauce still caramelizes with fewer carbs. Serve over cauliflower rice or zoodles, but stir the zoodles in only at the end so they don’t water down the glaze.
6. Veggie boost – Blanch broccoli or snap peas for 60 seconds, then shock them in cold water. Toss them in while the sauce simmers, allowing them to coat without overcooking. If you skip the blanch, add veggies right after the aromatics and give them a two-minute head start. Also, try adding diced peppers for more vegetables.

Mongolian Ground Beef Recipe FAQs

Can I make this ahead?

Yes. Cook the recipe, cool, and refrigerate up to 4 days. Reheat in a skillet with a splash of water to loosen the sauce.

What if I don’t have dark soy sauce?

Use regular soy sauce or add ½ teaspoon of molasses for a deeper color and flavor.

Does the alcohol cook off?

Ye, Shaoxing wine simmers for about a minute and cooks off. To avoid alcohol entirely, use unsweetened apple juice and add ½ teaspoon of rice vinegar.

How spicy is the beef?

Whole dried chilis give it a medium spice. Break them for a hotter dish or omit it completely to make it kid-friendly.

Can I freeze it?

Absolutely. Freeze cooled beef in a freezer-safe zip-lock bag or container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

More Ground Beef Recipes To Try Next

• Mexican ground beef casserole
• Ground beef and potato casserole
• Ground beef and cabbage
• Baked beans with ground beef