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 You'll 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 sushi rice for a complete meal. For another mongolian beef recipe, check out my mongolian beef and noodles.

Ingredients You’ll Need

For the Beef:

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

For the Mongolian Beef Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• 1 teaspoon chicken bouillon powder (or ½ teaspoon salt)
• ½ teaspoon dark soy sauce
• 2 tablespoons Shaoxing wine or mirin
• A few cracks of black pepper
• 5 tablespoons 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 for The Best Mongolian Ground Beef

• Let the beef develop a good crust. Instead of constantly stirring, let the ground beef sit undisturbed in the hot skillet for a minute or two before breaking it apart. This gives you more browned, flavorful pieces instead of steamed ground beef.
• Drain excess grease if needed. Since I recommend 85/15 ground beef, you'll get some fat released as it cooks. If there's a lot of grease in the skillet, drain most of it before adding the garlic and ginger. You may not need all the additional oil.
• Don't burn the garlic and ginger. Reduce the heat to medium before adding them to the skillet. They only need a minute or two to become fragrant, and burnt garlic can make the entire sauce taste bitter.
• Whisk the sauce again before adding it. The cornstarch tends to settle at the bottom of the bowl while the beef cooks. Give the sauce a quick whisk right before pouring it into the skillet so it thickens evenly without forming lumps.
• Don't overcook the sauce. Once it starts bubbling, it should thicken into a glossy sauce pretty quickly. If it gets too thick or sticky, stir in a tablespoon or two of water until it loosens up enough to coat the beef.

Mongolian Ground Beef Recipe FAQs

What is Mongolian ground beef?

Mongolian ground beef is an easy, budget-friendly version of the popular Chinese-American Mongolian beef dish. Instead of using thinly sliced flank steak, this recipe uses ground beef cooked in a sweet and savory sauce made with soy sauce, garlic, ginger, honey, and oyster sauce. It has all those delicious takeout-style flavors but comes together in one skillet.

Is Mongolian ground beef spicy?

This Mongolian ground beef has a little heat from the dried red chilies, but the sweet and savory sauce balances it out. If you prefer a milder version, leave out the chilies entirely. For extra heat, break the chilies apart before adding them or stir in some chili crisp when serving.

What can I serve with Mongolian ground beef?

My favorite way to serve Mongolian ground beef is over steamed jasmine rice so it can soak up all that delicious sauce. It's also really good with lo mein noodles, fried rice, or lettuce wraps. For a complete dinner, I recommend adding steamed broccoli, sautéed green beans, or snap peas.

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey or ground chicken both work as substitutes in this recipe. I recommend adding a little extra oil if you're using very lean ground meat to keep it from drying out. Cook ground poultry to an internal temperature of 165°F, then toss it with the Mongolian sauce just as you would with ground beef.

Why isn't my Mongolian beef sauce thickening?

If your Mongolian beef sauce is too thin, it may need another minute or two of simmering to activate the cornstarch. If it's still runny, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the bubbling sauce. Let it simmer until thickened. The sauce will also thicken slightly as it cools.

Can I make Mongolian ground beef without Shaoxing wine?

Yes! You can replace the 2 tablespoons of Shaoxing wine with 2 tablespoons of unsweetened apple juice and ½ teaspoon of rice vinegar. This gives the sauce a similar balance of sweetness and acidity without adding cooking wine. I wouldn't rely on the short simmering time to remove all the alcohol from Shaoxing wine or mirin.

Is Mongolian ground beef gluten-free?

Not as written, since regular soy sauce typically contains wheat, and Shaoxing wine and some oyster sauces may contain gluten. To make it gluten-free, use gluten-free tamari, a certified gluten-free oyster sauce, and gluten-free chicken bouillon. You'll also need to omit the Shaoxing wine or use a gluten-free substitute.

Can I make Mongolian ground beef ahead of time?

Yes! This Mongolian ground beef is great for meal prep because the sauce keeps the meat moist when reheated. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months for the best quality. Reheat in a skillet with a splash of water until heated through to 165°F.

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