There's something incredibly satisfying about the savory, slightly sweet flavors of this hearty dish. This Mongolian Ground Beef Stir-Fry Recipe is quick, packed with flavor, and perfect for a weeknight meal that feels like a treat without the fuss.

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’ve made this Mongolian Ground Beef Stir-Fry Recipe countless times, and every time it feels like I’m winning dinner. It’s just such a simple recipe that manages to deliver those deep, crave-worthy flavors with minimal effort.

Fast to make: You can get this dish from fridge to plate in around 30 minutes.
Savory-sweet balance: The sauce hits just the right notes of soy, ginger, and a little heat, making it addictive.
Ground beef convenience: Using ground beef makes it super easy—no fiddly slices, plus it browns quickly.
Flexible and customizable: You can tweak the heat or swap ingredients to suit your pantry and preferences.

Ingredients & Why They Work

The magic in this Mongolian Ground Beef Stir-Fry Recipe really comes from simple ingredients that marry beautifully. Each one plays a key role, so be sure to grab fresh aromatics and a good quality ground beef for the best results.

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: Lean meat cooks quickly and keeps the stir-fry from getting greasy while still staying juicy and flavorful.
Fresh ginger: Adds that bright, slightly spicy kick that Mongolian dishes are known for.
Garlic: A must-have for warmth and depth—fresh is best but pre-minced can do in a pinch.
Green onions: These bring freshness and a little crunch, tossed in right at the end so they stay vibrant.
Low sodium soy sauce or tamari: Gives the umami-rich base without making the dish overly salty.
Rice vinegar: Adds subtle acidity to balance the sweet and salty flavors.
Maple syrup or honey: Sweetens the sauce naturally, keeping it nice and rich.
Hoisin sauce: This is the secret boost for a luscious, slightly smoky flavor.
Toasted sesame oil: Used sparingly, it rounds everything out with its nutty aroma.
Sriracha: Gives that gentle heat—adjust to taste or skip if you prefer mild.
Water or beef broth: Helps create the right sauce consistency without overpowering flavors.
Cornstarch: Thickens the sauce to a silky glaze perfect for coating the beef.

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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 making this recipe as is because it’s a perfect balance, but I’ve played around with a few tweaks depending on what’s in my fridge or my mood. Don't be afraid to adjust things to your taste—it’s forgiving and flexible!

Variation: One time I swapped ground beef for ground turkey, and it was lighter but still packed with flavor—great if you want a leaner option.
Spice level: If you like it hotter, add extra sriracha or a pinch of crushed red pepper flakes; for a milder dish, just leave it out.
Veggie boost: Toss in sliced bell peppers or snap peas to give it some crunch and color.
Gluten-free: Use tamari instead of soy sauce and check your hoisin sauce labels to keep it safe for gluten sensitivities.

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 the Sauce

Start by mixing together the grated ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, toasted sesame oil, sriracha, water (or broth), and cornstarch in a small bowl. I like to whisk until the cornstarch is fully dissolved so the sauce thickens smoothly later on.

Step 2: Brown the Ground Beef

Heat a skillet over medium-high and spray with cooking spray or a tiny bit of oil. Add the ground beef and crumble it into bite-size pieces. Lightly season with salt and pepper, then cook until nicely browned with no pink spots left, about 6 to 8 minutes. Stir occasionally so it cooks evenly.

Step 3: Add Green Onions & Sauce

After the beef is browned, toss in the sliced green onions and pour the sauce right over the hot meat. Stir everything together and let it cook for 2 to 3 minutes, until the sauce thickens and coats the beef beautifully. This is the moment the dish transforms into something really special.

Top Tip

From making this Mongolian Ground Beef Stir-Fry Recipe multiple times, I’ve picked up a few little tricks that make a big difference. Paying attention to these helps keep the flavors balanced and the texture just right.

Don’t skip the fresh green onions: Their sharpness brightens the dish and adds a lovely contrast to the rich sauce.
Whisk the sauce well: Make sure the cornstarch is fully dissolved before adding or you might get lumps.
Cook the beef on medium-high heat: This helps it brown properly and develop flavor without steaming.
Adjust sweetness and heat carefully: Start with the recipe amounts, then taste and tweak—it's easier to add a bit more than take it away.

How to Serve Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

I always sprinkle toasted sesame seeds on top and add some extra sliced scallions for color and crunch. Sometimes I throw in a sprinkle of chopped fresh cilantro for a fresh twist—it really lifts the whole dish.

Side Dishes

Plain steamed jasmine or basmati rice is my go-to—it soaks up the sauce perfectly. Occasionally, I serve it with simple stir-fried veggies like broccoli or snap peas to round out the meal.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this Mongolian Ground Beef Stir-Fry stuffed in lettuce cups. It’s a light, fresh way to enjoy all those flavors and a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

Leftover stir-fry keeps well in an airtight container in the fridge for up to 3 days. Make sure it cools down to room temperature before sealing to avoid sogginess.

Freezing

I’ve frozen this dish successfully in portion-sized containers. Just thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Reheating

For best results, reheat in a skillet over medium-low heat to maintain that saucy texture, stirring frequently to warm through evenly. Avoid the microwave if you can, as it can dry out the beef.

Frequently Asked Questions:

Can I use other ground meats in this recipe?

Yes! Ground turkey, chicken, or pork can be substituted. Keep in mind that cooking times may vary slightly, and you might want to adjust seasonings to suit the meat's flavor.

How can I make this recipe gluten-free?

Simply swap the soy sauce for tamari or a gluten-free soy sauce alternative. Also, double-check the hoisin sauce ingredients or find a gluten-free brand to ensure the dish stays safe for gluten sensitivities.

Can I prepare the sauce ahead of time?

Absolutely! The sauce can be mixed a day ahead and stored in the fridge. Just give it a good whisk before using, as the cornstarch might settle at the bottom.

What is the best way to thicken the sauce?

The cornstarch in the sauce acts as a thickener. Make sure it's fully dissolved when you whisk your sauce. Cook the sauce on medium heat for a few minutes to allow it to thicken and coat the beef perfectly.

Final Thoughts

This Mongolian Ground Beef Stir-Fry Recipe has become one of my favorite quick dinners to throw together when the week gets busy. It feels comforting, flavorful, and satisfying every single time. I’m excited for you to give it a try and see how easily you can make restaurant-worthy flavors right at home. Trust me, once you taste that sticky, savory sauce coating tender ground beef and fresh green onions—you'll be hooked!