Mongolian Ground Beef Recipe

Ash Tyrrell

Mongolian Ground Beef Recipe

When I first tried the Mongolian ground beef recipe at home, I was honestly surprised by how something so quick could taste like it came straight from a restaurant.

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Prep Time 5

Cook Time 10

Ingredients Method

Ingredients

1 lb lean ground beef – lean beef gives rich flavor without excess grease.
2 tsp minced fresh ginger – fresh is key; it delivers bright aromatic zing.
3 garlic cloves minced – fresh garlic delivers punch that pre‑minced just can't match.
½ cup low‑sodium soy sauce – controls salt while providing depth.
¼ cup brown sugar – adds caramelized sweetness; darker sugar gives richer taste.
3 Tbsp hoisin sauce – brings umami sweetness; it's essential for that signature Mongolian flavor.
¼ cup water – helps dissolve cornstarch and balance sauce.
2 Tbsp cornstarch – this thickens the sauce so it clings nicely to the beef.
¼ tsp crushed red pepper flakes – optional adds a gentle kick.
¼ tsp freshly cracked black pepper – elevates the savory notes.
4 green onions cut into 2‑inch pieces – stir in at the end to stay fresh and vibrant.

Method

First up, heat your skillet over medium‑high. Toss in the lean ground beef, then immediately add the minced garlic and ginger. I let it sizzle until the beef is nicely browned and everything smells amazing, breaking it up as it cooks. That caramelization gives so much character to the dish.
While the beef is browning, whisk together the soy sauce, brown sugar, hoisin, and a splash of water. I like to taste it before adding—this is where you tweak if it's too salty or sweet—remember earlier tips on balancing! Pour it over the beef and stir well. Let it heat through so all the flavors blend, about 2‑3 minutes .
Now mix the cornstarch into the remaining water to make a smooth slurry. Pour it into the skillet and stir continuously. It only takes a minute or two to thicken, and you'll know it's ready when the sauce coats the beef in a glossy clingy layer.
Turn the heat to low and sprinkle in the red pepper flakes and black pepper. Stir in the green onions at the very end to retain their bright color and crisp bite. Give it a final taste—if it needs a tiny splash more soy or heat, go for it.
Serve this Mongolian ground beef piping hot over rice, noodles, cauliflower rice, or inside lettuce wraps. For leftovers, I let it cool to room temperature before refrigerating. It keeps well for 3‑4 days in an airtight container. Reheat gently over medium heat, adding a bit of water or broth to loosen up the sauce. You can freeze it (without rice) for up to 2 months—just thaw overnight and reheat.