Mongolian Ground Beef Stir-Fry: Quick & Flavorful Dinner

There’s something incredibly satisfying about the savory, sweet, and slightly spicy flavors dancing together in this Mongolian Ground Beef Stir-Fry Recipe. It’s quick, comforting, and perfect for those evenings when you want something flavorful but fuss-free. Trust me, this one’s become a go-to in my kitchen!

The image shows cooked ground meat mixed with pieces of green onions scattered throughout. The meat is brown and looks moist, while the green onions are bright green and cut into small sections. White sesame seeds are sprinkled evenly over the meat and onions. A wooden spoon is lifting some of the meat and onions, showing their texture clearly. The dish appears to be in a pan or skillet. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mongolian Ground Beef Stir-Fry Recipe
Top Tip
How to Serve Mongolian Ground Beef Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mongolian Ground Beef Stir-Fry Recipe

Why You'll Love This Recipe

This Mongolian Ground Beef Stir-Fry Recipe hits the perfect balance of sweet, salty, and spicy, which keeps you coming back for bites. It’s simple enough for a weeknight but impressive enough for company. Plus, I love how adaptable it is to what you have on hand.

Speedy and Easy: The whole dish comes together in just about 30 minutes, making dinner a breeze after a busy day.
Bold Flavors: The ginger, garlic, and hoisin-based sauce pack a punch without needing hours to marinate.
Ground Beef Convenience: Ground beef cooks quickly and is budget-friendly but still feels hearty and satisfying.
Flexible and Fun: You can tweak the spice level, add veggies, or swap out ingredients to suit your mood or pantry.

Ingredients & Why They Work

The ingredients in this Mongolian Ground Beef Stir-Fry Recipe come together beautifully because each one has a clear role—whether it’s building that signature sauce or bringing texture and aroma. Having quality condiments like tamari or hoisin really elevates the dish.

Flat lay of a small mound of fresh lean ground beef, a few thin slices of green onions arranged neatly, two whole brown garlic cloves, a small pile of freshly grated ginger, a small white ceramic bowl filled with dark soy sauce, another small bowl with clear rice vinegar, a third small bowl holding golden maple syrup, a fourth bowl containing glossy hoisin sauce, a tiny bowl with amber toasted sesame oil, a very small bowl of bright red sriracha, a small bowl of clear water, a small pile of fine white cornstarch powder on the side, a small white bowl with uncooked white rice grains, and a scattering of fresh sesame seeds placed on the surface, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Choose lean so the stir-fry isn’t greasy but remains juicy and flavorful.
Grated Ginger: Adds a warm, zesty kick that brightens up the rich sauce.
Garlic: A must for depth—fresh minced or grated works best to release that punch.
Green Onions: They bring freshness and a mild onion flavor, both cooked and raw on top.
Low Sodium Soy Sauce or Tamari: Controls the saltiness and ensures the sauce is rich but not overpowering.
Rice Vinegar: Provides a subtle tang that balances the sweetness.
Maple Syrup or Honey: Sweetness that complements the savory elements without being cloying.
Hoisin Sauce: Gives that unmistakably sweet-savory depth you crave in Mongolian dishes.
Toasted Sesame Oil: Adds nuttiness and a fragrant finish.
Sriracha: Just a touch for gentle heat—you can adjust to taste.
Water or Beef Broth: Helps build the sauce and keeps the beef moist.
Cornstarch: The secret to that glossy, thick sauce clinging beautifully to each bite.
Sesame Seeds: For garnish, giving a nice crunch and nutty pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Mongolian Ground Beef Stir-Fry Recipe is how you can easily tweak it to fit your taste or what’s available. Over time, I’ve found playing with spices and veggies keeps it interesting without losing the core flavor I love.

Swap the Meat: I’ve used ground turkey or chicken when I wanted a lighter touch, and it still shines.
Add Veggies: Try tossing in sliced bell peppers, snap peas, or shredded carrots for extra crunch and color.
Adjust the Heat: Love it spicy? Double the sriracha or add some chili flakes.
Go Gluten-Free: Use tamari instead of soy sauce and double-check the hoisin sauce brand.

Step-by-Step: How I Make Mongolian Ground Beef Stir-Fry Recipe

A white bowl with two main layers: the bottom layer is white rice with a soft, fluffy texture covering the entire base, and the top layer is dark brown cooked ground meat scattered evenly over the rice. Bright green sliced scallions are placed on top of the meat along with white sesame seeds sprinkled across everything. A pair of wooden chopsticks rest partially inside the bowl from the upper left side. The bowl sits on a white marbled surface with part of a white cloth visible on the lower right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Sauce First

I like to get the sauce ready before I start cooking—it saves time and helps everything come together smoothly. Whisk the grated ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, toasted sesame oil, sriracha, water, and cornstarch in a bowl. Make sure to mix until the cornstarch is fully dissolved so your sauce thickens nicely later.

Step 2: Brown the Ground Beef Nicely

Heat a skillet over medium-high heat with a little cooking spray or oil. Add the ground beef, then break it apart with a spatula. Season lightly with salt and black pepper. I like to let it sit undisturbed for a minute or so to get those delicious browned bits before stirring. Cook until the beef is fully browned and no longer pink—usually around 7 to 8 minutes.

Step 3: Bring in the Green Onions

Once the beef is mostly cooked through, toss in the sliced green onions. Stir them through and cook just until they start to soften, maybe 1 to 2 minutes. Their fresh, mild onion flavor really brightens the dish.

Step 4: Pour in the Sauce and Let It Thicken

Now pour your premixed sauce over the beef and green onions. Stir everything to combine and cook for about 2 to 3 minutes. You’ll see the sauce bubble and thicken—get ready for that shiny, mouthwatering coating that clings to every bite. Keep stirring so it doesn’t stick or burn.

Step 5: Garnish and Serve

Finish with a sprinkle of toasted sesame seeds and extra green onions on top if you like. Serve this Mongolian Ground Beef Stir-Fry over steaming hot rice, and you’ve got a seriously tasty meal ready in no time.

Top Tip

Through making this Mongolian Ground Beef Stir-Fry Recipe multiple times, I learned a few tricks that really make the difference between good and unforgettable. These tips have saved me from soggy sauce, bland beef, and timing mishaps.

Don’t Skip Browning: Let the beef brown without stirring too often. This caramelization adds deep flavor.
Mix Sauce Thoroughly: Cornstarch needs to be fully dissolved to avoid lumps and ensure a smooth, glossy sauce.
Add Sauce Off Heat First: Pour the sauce in while the pan is hot but don’t rush it—let it thicken slowly while stirring.
Adjust Sweetness and Spice: Taste the sauce before adding it to the beef—you can always add more maple syrup or sriracha to suit your preference.

How to Serve Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

I always love topping the stir-fry with a handful of toasted sesame seeds—they add such a nice crunch and nutty aroma. A sprinkle of extra sliced green onions lifts the freshness, and if I’m feeling fancy, a drizzle of extra sesame oil right at the end seals the deal.

Side Dishes

This dish pairs perfectly with steamed white or jasmine rice to soak up every bit of that flavorful sauce. Sometimes I’ll serve it alongside a simple cucumber salad or sautéed bok choy for an extra veggie boost that balances the richness.

Creative Ways to Present

For gatherings, I like serving this Mongolian Ground Beef Stir-Fry in a big, shallow bowl with garnishes artfully arranged on top—it looks beautiful and invites everyone to dig in family-style. Another fun way is to pile it onto lettuce wraps for fresh handheld bites that add texture and a cool contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep perfectly for up to 3 days. The flavors even deepen overnight, which I personally love. Just be sure to cool it completely before refrigeration to avoid sogginess.

Freezing

Freezing works well too—portion the stir-fry into freezer-safe bags or containers. When thawed, the sauce might separate a bit, but a quick reheat stirring vigorously brings it back together nicely. It’s great for meal prep or when you want to have dinner ready in a pinch.

Reheating

To reheat, I usually warm the stir-fry gently in a skillet over medium heat, adding a splash of water or broth if it’s thickened too much. Stir constantly to keep it from sticking, and you’ll have that freshly made taste all over again.

Frequently Asked Questions:

Can I use ground turkey instead of beef in this Mongolian Ground Beef Stir-Fry Recipe?

Absolutely! Ground turkey is a great lean alternative and it absorbs the flavors of the sauce well. Just make sure not to overcook it, as turkey can dry out faster than beef.

Is this recipe gluten-free?

It can be, with a couple swaps. Use tamari instead of soy sauce, and check that your hoisin sauce is gluten-free or use a substitute. This makes it safe for gluten-sensitive individuals without sacrificing flavor.

Can I add vegetables to the Mongolian Ground Beef Stir-Fry Recipe?

Definitely! Vegetables like bell peppers, snap peas, shredded carrots, or mushrooms all work well. Add them during cooking so they stay crisp and vibrant.

What’s the best way to serve this stir-fry?

Serving over steamed jasmine rice is my favorite—it soaks up the sauce beautifully. You can also try it with rice noodles or wrapped in lettuce leaves for a lighter option.

Final Thoughts

This Mongolian Ground Beef Stir-Fry Recipe is one of those dishes I find myself making again and again because it delivers consistently on flavor and ease. It’s family-friendly, quick, and feels just the right amount of special. Give it a try—you might just find it becoming a regular in your dinner rotation too.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way