My Mongolian Ground Beef is a quick, flavorful twist on the classic Mongolian beef, trading sliced steak for ground beef for a more approachable (and cheaper!) dish. But it still keeps the same bold, savory-sweet profile that makes the dish so popular. Using ground beef makes it more approachable for weeknight cooking, and it’s perfect for you meal preppers out there.
The dish is built around a balance of salty soy sauce, sweetness, and aromatics like garlic and ginger. As the sauce reduces, it thickens and coats the beef, creating that glossy, craveable finish associated with Mongolian-style dishes. Scallions added at the end bring freshness and a mild bite that cuts through the richness, while optional heat from chili flakes or chili oil can be adjusted to taste.
I love eating this Mongolian Ground Beef with rice and some sort of veggie side. Roasted broccoli is great (as pictured), or you can also do carrots, edamame, cabbage, etc. Familiar (yet flexible), this dish will earn a regular spot in your dinner rotation!
Ingredients:
- Garlic: Forms the aromatic base and add sharp, savory depth.
- Ground Beef: The rich, hearty protein that absorbs and carries the sauce.
- Black Pepper: Adds mild heat and earthiness to balance the sweetness.
- Soy Sauce: Provides saltiness and umami as the foundation of the sauce.
- Dark Soy Sauce: Optional, used mainly for deeper color and subtle richness; regular soy sauce works if omitted.
- Hoisin Sauce: Adds sweetness, body, and fermented complexity to the glaze.
- Sugar: Balances the salty elements and creates the signature sweet-savory profile.
- Ginger: Freshly grated for warmth, brightness, and aromatic lift.
- Cornstarch: Thickens the sauce.
- Water Or Beef Broth: Forms the liquid base of the sauce; broth adds extra depth.
- Green Onions: Bring freshness and mild bite, both cooked and as garnish.
- Chili Crisp: Adds heat, texture, and savory chili flavor.
- Sesame Oil: Used sparingly at the end for a nutty, aromatic finish.
- Toasted Sesame Seeds: Add crunch and reinforce the sesame flavor.
- Additional Green Onions: Used for garnish to brighten flavor and presentation.
Mongolian Ground Beef
- Total Time: 15 minutes
Description
Mongolian Ground Beef is a quick, savory-sweet dish of tender ground beef simmered in a glossy soy-hoisin sauce with garlic, ginger, and chili crisp, finished with green onions.
Ingredients
- 3 cloves garlic, minced
- 1 lb ground beef
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce (optional; for color, you can also use regular)
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 1 cup beef broth (or water)
- 1/2 tablespoon sesame oil
- 4 green onions, sliced into 1 inch pieces
Optional Garnishes:
- 1 tablespoon chili crisp
- 1 tablespoon toasted sesame seeds
- Chopped green onions
Instructions
- Heat a skillet or wok over medium heat. Add the minced garlic and cook briefly until fragrant, about 30 seconds. Add the ground beef and black pepper. Cook, breaking it up with a spatula, until the beef is fully browned and cooked through.
- While the beef is cooking, whisk together the soy sauce, dark soy sauce (if using), hoisin sauce, sugar, grated ginger, cornstarch, beef broth, and sesame oil in a bowl until smooth.
- Pour the sauce mixture into the skillet with the browned beef. Stir well to combine and let it simmer for a few minutes, until the sauce thickens and coats the beef evenly.
- Add the sliced green onions and stir to combine, cooking just until slightly softened.
- Remove from heat and finish with chili crisp, toasted sesame seeds, and additional green onions if desired. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
So easy and yum thank you!
Hi Meghan – thanks for trying my recipe and for the kind review!