Name: Mongolian Ground Beef Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound lean ground beef; 1 tablespoon grated ginger; 2 cloves garlic, grated or minced; 4 green onions, cut into 1 inch slices; 1/4 cup low sodium soy sauce or tamari for gluten-free; 2 tablespoons rice vinegar; 2 tablespoons maple syrup or honey; 2 tablespoons hoisin sauce; 1 tablespoon toasted sesame oil; 1 teaspoon sriracha; 1/4 cup water or beef broth; 2 teaspoons cornstarch; Sesame seeds for garnish; Rice for serving

There’s something about the rich, savory flavors and quick preparation that makes the Mongolian Ground Beef Stir-Fry Recipe a go-to for busy nights or when you want a comforting meal that doesn’t demand a lot of fuss. The combination of sweet, tangy, and umami notes packed into every bite really makes it stand out.

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

I absolutely adore this Mongolian Ground Beef Stir-Fry Recipe because it’s incredibly flavorful yet easy to throw together in under 30 minutes. It’s one of those dishes that feels fancy enough for guests but simple enough for a weekday dinner.

Bold Flavors: The blend of ginger, garlic, hoisin, and sriracha packs a punch without overwhelming your taste buds.
Fast & Easy: You can have dinner on the table in about half an hour, making it perfect for hectic evenings.
Super Versatile: You can swap ingredients to suit what’s in your pantry or tailor it to your dietary preferences.
Family Friendly: Almost everyone loves ground beef, and this stir-fry balances sweet and savory in just the right way.

Ingredients & Why They Work

The magic of this Mongolian Ground Beef Stir-Fry Recipe comes from the way simple ingredients combine to build layers of depth and brightness. Shopping for fresh green onions and ginger makes all the difference here, and choosing a good quality soy sauce or tamari really sets the base for the sauce.

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: I use lean for a balance of flavor and health, plus it browns nicely without too much grease.
Ginger: Fresh grated ginger adds that zesty warmth and fresh aroma that is signature to Mongolian dishes.
Garlic: Fresh or minced garlic gives a savory depth that you won’t want to skip.
Green Onions: They add color, crunch, and a mild onion flavor that lifts the whole dish.
Low Sodium Soy Sauce or Tamari: Controls the saltiness and brings that essential umami flavor.
Rice Vinegar: Adds brightness and a gentle acidity that balances the sweetness.
Maple Syrup or Honey: Natural sweetness that rounds out the sauce beautifully.
Hoisin Sauce: Gives the dish a rich, slightly smoky, and tangy base—essential for that Mongolian flavor note.
Toasted Sesame Oil: Brings a nutty aroma that makes this stir-fry irresistibly fragrant.
Sriracha: A touch of heat to brighten and add complexity, but you can scale it up or down to taste.
Water or Beef Broth: Helps thin out and develop the sauce as it cooks.
Cornstarch: Thickens the sauce into a glossy, sticky coating that clings to every bite.

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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

I love that this Mongolian Ground Beef Stir-Fry Recipe lends itself so well to little tweaks based on what I have or prefer. You should feel free to make it your own—it's all about what tastes good to you and suits your lifestyle.

Variation: I've swapped out ground beef for ground turkey sometimes to lighten it up, and it still turns out delicious with a slightly different texture.
Vegetable Boost: I often toss in shredded carrots or snap peas for crunch and color—adds freshness and nutrition.
Heat Level: Depending on your tolerance, scale the sriracha up or down, or swap it for chili garlic sauce for a different spicy kick.
Gluten-Free Option: Using tamari instead of soy sauce makes this dish completely gluten-free without losing flavor.

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: Whisk together the flavorful sauce

This step sets the tone for the whole stir-fry. I combine grated ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin, toasted sesame oil, sriracha, water (or broth), and cornstarch in a small bowl. Whisking it all until smooth ensures the sauce will thicken evenly later. This mix is pure magic—you’ll want to taste a little before adding to check the balance of sweet, salty, and spicy.

Step 2: Brown the beef with love and patience

Set your skillet over medium-high heat, spray with cooking oil, and add the ground beef. Crumbling it as it cooks helps it brown evenly. Season lightly with salt and pepper, but remember the soy sauce in the sauce brings salt, so don’t overdo it. I like to let the beef brown without stirring too often at the start—that caramelization adds flavor. Once it’s nicely browned and cooked through, you’re halfway there.

Step 3: Add green onions and pour in the sauce

Toss the sliced green onions into the beef, stirring briefly to warm them up. Then pour your sauce over the mixture and stir well to combine. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens and beautifully coats the beef. That's when the real magic happens—the flavors meld and intensify, and the glossy sauce clings to every nugget of ground beef.

Step 4: Garnish and serve with rice

Finish with a sprinkle of toasted sesame seeds and extra chopped green onions if you like a bit more crunch and freshness. Serve immediately over steamed rice—you can’t go wrong with jasmine or basmati here. The rice soaks up the sauce perfectly.

Top Tip

From my experience making this Mongolian Ground Beef Stir-Fry Recipe, a few extra touches make all the difference between good and unforgettable. These tips have saved me from watery sauces and bland flavors more times than I can count.

Control Your Heat: Don’t rush the browning of the beef — let it sit a bit before stirring to build that rich caramelized flavor.
Balance Your Sauce: Taste the sauce before adding. If it’s too salty, add a splash more maple syrup or rice vinegar to even it out.
Thicken Properly: Make sure to whisk the cornstarch well with liquid first to avoid lumps and cook long enough so the sauce hugs every bite.
Green Onion Timing: Add green onions at the end so they keep some crunch and fresh aroma rather than turning mushy.

How to Serve Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of toasted sesame seeds for nuttiness and vibrant chopped green onions for freshness and crunch. Sometimes, I add a few cilantro leaves if I want to brighten things up a bit more.

Side Dishes

This stir-fry shines on its own with rice, but you could also serve it with steamed broccoli, sautéed bok choy, or even a quick cucumber salad to keep things light and refreshing alongside that rich sauce.

Creative Ways to Present

For a fun twist, I’ve served this stir-fry over crispy lettuce cups for a fresh handheld appetizer at parties. Another time, I used cauliflower rice for a low-carb version and garnished with toasted peanuts for added crunch—everyone loved it!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, making for an even tastier lunch the next day.

Freezing

This recipe freezes well, too. I like to portion it out into freezer bags or containers, then thaw overnight in the fridge to preserve both texture and flavor. Just be sure to reheat thoroughly before serving.

Reheating

I reheat mine gently in a skillet over medium-low heat, adding a teaspoon or two of water if it seems dry. This prevents the beef from drying out and keeps that luscious sauce nice and shiny.

Frequently Asked Questions:

Can I use other meats instead of ground beef in the Mongolian Ground Beef Stir-Fry Recipe?

Absolutely! Ground turkey or chicken work well too, though the flavor and texture will be a bit different. For something richer, you could try diced flank steak, adjusting cook times accordingly.

How do I make this dish gluten-free?

Simply use tamari instead of regular soy sauce. Double-check your hoisin sauce too as some brands contain gluten—you can find gluten-free versions at specialty stores or online.

What’s the best way to thicken the sauce?

Whisking cornstarch into a bit of water or broth before adding it to the sauce prevents lumps. Then cooking for a couple minutes until the sauce thickens ensures it coats the beef nicely.

Can I prep ingredients ahead of time?

Definitely! You can grate the ginger and garlic, chop green onions, and make the sauce a day ahead—just store them separately in the fridge. When ready to cook, just brown the beef and toss everything together.

Final Thoughts

This Mongolian Ground Beef Stir-Fry Recipe holds a special place in my kitchen rotation. It’s one of those dishes I go back to time and again because it reliably delivers big flavors in a quick, satisfying way. I hope you try making it soon—you might find it becoming one of your favorites too, especially on those evenings when you want something tasty without the fuss.