There’s something incredibly comforting about a simple yet flavorful stir-fry, and this Mongolian Ground Beef Stir-Fry Recipe nails that balance perfectly. It delivers rich, savory bites with a touch of sweetness and spice, making it a go-to weeknight dinner that feels special without any fuss.

A close-up of cooked ground meat mixed with several pieces of bright green, chopped stalks of green onion, all coated in a shiny brown sauce. White sesame seeds are sprinkled over the dish, adding small white spots throughout. A wooden spoon with a slit in the middle is scooping some of the meat and green onion pieces. The background shows the glossy meat mixture in a pan on a white marbled surface. 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 can’t tell you how many times this Mongolian Ground Beef Stir-Fry Recipe has saved dinner plans when I was short on time but still craved something delicious and satisfying. It’s quick, it’s packed with flavor, and it’s one of those dishes where everyone asks for seconds.

Speedy and Simple: You can have this dish on the table in about 30 minutes—perfect for busy evenings or last-minute meals.
Rich, Balanced Flavor: The sauce combines sweet, salty, tangy, and a little heat that complements the beef perfectly without overpowering it.
Flexible and Adaptable: You can easily swap ingredients or add veggies to suit your tastes or whatever you have on hand.
Family-Friendly: This recipe pleases both kids and adults, making it a reliable option to feed the whole crew.

Ingredients & Why They Work

Each ingredient in this Mongolian Ground Beef Stir-Fry Recipe plays a star role in creating that perfect harmony of flavors and textures. With simple pantry staples and fresh aromatics, you're set for a dish that tastes way more intricate than it is.

Flat lay of fresh lean ground beef in a simple white ceramic bowl, a small mound of grated ginger on a white plate, two whole uncracked brown garlic bulbs beside a small heap of minced garlic cloves, a neat bundle of vibrant green onions sliced into one-inch pieces on a white dish, a small white ceramic bowl filled with dark soy sauce, another small white bowl holding clear rice vinegar, a small white bowl with golden maple syrup, a white bowl containing rich hoisin sauce with a glossy surface, a tiny white bowl of toasted sesame oil with a light amber hue, a small white bowl with bright red sriracha, a white bowl of clear water, a small white bowl with white cornstarch powder, a simple white ceramic plate with a neat mound of white steamed rice, a small white bowl sprinkled with light tan sesame seeds, all ingredients arranged symmetrically and proportionately, 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: Using lean beef helps keep the dish from becoming greasy while providing the rich, savory base you want.
Ginger: Fresh grated ginger adds a zesty, slightly peppery kick that brightens the umami notes.
Garlic: Minced garlic brings that deep, aromatic flavor that infuses every bite.
Green Onions: Added near the end, they provide freshness and a mild onion crunch.
Soy Sauce (or Tamari): The salty foundation of the sauce, tamari is a great gluten-free alternative.
Rice Vinegar: Adds required acidity to balance the sweetness and deepen the flavor.
Maple Syrup or Honey: Natural sweetness that mellows the savory and adds a lovely glaze.
Hoisin Sauce: Introduces a subtle complexity with sweet and earthy undertones.
Toasted Sesame Oil: A little goes a long way in imparting that warm, nutty depth.
Sriracha: Provides just enough heat to wake up your taste buds without overpowering the dish.
Cornstarch and Liquid (Water or Broth): These thicken the sauce to a glossy consistency that clings beautifully to the beef and scallions.
Sesame Seeds: For garnish, they add subtle crunch and nutty flavor.
Rice: The perfect fluffy base to soak up all that delicious sauce.

📝

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 experimenting with this Mongolian Ground Beef Stir-Fry Recipe to suit different moods or seasons—sometimes throwing in extra veggies or swapping the beef for something else. Feel free to make it your own!

Variation: I often add sliced bell peppers or snap peas for crunch and color, making the dish feel more vibrant and hearty. It’s a great way to sneak in some extra veggies.
Diet-Friendly Options: For a low-carb twist, serve it over cauliflower rice instead of regular rice. I’ve done it many times and it still tastes amazing.
Spice Level: Love heat? Double up on the sriracha or add a pinch of red pepper flakes. Not a fan? You can just omit it or substitute with a mild chili sauce.
Protein Swaps: Ground turkey or chicken work well here, just adjust cooking time and seasoning to keep the flavor burst intact.

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

A white bowl filled with a bottom layer of fluffy white rice, topped with a thick layer of dark brown cooked ground meat mixed with a glossy sauce. Scattered on top are several bright green chopped spring onion pieces and small white sesame seeds. Wooden chopsticks rest on the bowl’s edge, crossing over the rice and meat. The bowl sits on a white marbled surface with a light-colored cloth partially visible to the side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Magic Sauce

I mix the grated ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, toasted sesame oil, sriracha, water (or broth), and cornstarch until smooth. This sauce is the heart of the recipe, so whisking well ensures every flavor blends and thickens flawlessly.

Step 2: Sear the Ground Beef

Heat a skillet over medium-high, spray with a bit of cooking oil, and add the ground beef. I crumble it up as it cooks and season lightly with salt and pepper. Cooking until nicely browned is key here—it brings out the best texture and flavor. Avoid stirring too often; let it sit a moment to get some caramelized bits.

Step 3: Stir in Green Onions and Sauce

Once the beef is cooked through, I stir in the sliced green onions—this adds a fresh pop. Next, pour the sauce over and stir constantly for 2-3 minutes until the sauce thickens and beautifully coats everything. This is where the dish shines with that glossy, irresistible finish.

Step 4: Garnish and Serve

Sprinkle toasted sesame seeds and any extra sliced green onions you like on top, and serve immediately over fluffy white rice for a perfect meal. I promise, this is the kind of dish that everyone will love digging into.

Top Tip

From the many times I've made this Mongolian Ground Beef Stir-Fry Recipe, a few little tricks make all the difference. Getting the sauce consistency just right and letting the beef brown properly are crucial to recreating that restaurant-quality bite at home.

Don't Skip Browning: Give the beef a chance to brown without stirring constantly. Those flavorful bits are pure magic.
Mix Sauce Well: The cornstarch can clump easily, so whisk sauce ingredients thoroughly before adding to the beef.
Control Sauce Thickness: If the sauce gets too thick, splash a little more water to loosen it up while cooking.
Green Onions Last: Add green onions at the very end for brightness and crunch, not during browning or they’ll wilt too much.

How to Serve Mongolian Ground Beef Stir-Fry Recipe

Mongolian Ground Beef - Serving Suggestion

Garnishes

I always finish my serving with a sprinkle of toasted sesame seeds and a few extra chopped scallions because they add texture and a pop of fresh color that elevates the whole dish. Sometimes a drizzle of extra sriracha on top works wonders, too.

Side Dishes

Besides the classic steamed white rice, I love pairing this stir-fry with garlic sautéed bok choy or steamed broccoli. Light and crisp veggie sides balance the richness perfectly. For a more indulgent meal, crispy egg rolls or potstickers complement it wonderfully.

Creative Ways to Present

For gatherings, I’ve scooped the Mongolian ground beef mixture into lettuce cups, turning it into a fun hand-held appetizer. It’s a great way to add a fresh twist and impress friends without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last 3-4 days. The beef holds up really well, and the sauce keeps everything moist. Just be sure to cool it down quickly before refrigerating to keep the flavors fresh.

Freezing

This recipe frees beautifully. I portion it into freezer-safe containers and it keeps up to 2 months. When I’m short on time, frozen Mongolian Ground Beef Stir-Fry is a lifesaver—just thaw overnight in the fridge before reheating.

Reheating

For best results, I reheat leftovers gently in a skillet over medium heat with a splash of water to loosen the sauce. This keeps the beef juicy and the sauce silky, rather than dry or clumpy.

Frequently Asked Questions:

Can I make Mongolian Ground Beef Stir-Fry Recipe gluten-free?

Absolutely! Just swap out regular soy sauce for tamari, which is gluten-free, and double-check any hoisin sauce you use for gluten content. Many brands have gluten-free versions.

What’s the best way to thicken the sauce?

Using cornstarch mixed with water (a slurry) is a great way to thicken the sauce. Add it towards the end of cooking, stirring constantly until it reaches a glossy, thick consistency. Make sure to whisk it into the liquids thoroughly first to avoid lumps.

Can I add vegetables to this recipe?

Yes! Vegetables like bell peppers, snap peas, mushrooms, or broccoli are all fantastic additions. Add them after browning the beef and before the sauce, cooking just until tender-crisp. This adds nutrition and color to the dish.

How spicy is this Mongolian Ground Beef Stir-Fry Recipe?

The recipe includes a teaspoon of sriracha, which gives a moderate mild heat. You can adjust this amount to suit your taste—reduce it for less heat or add more if you like things spicy.

Final Thoughts

This Mongolian Ground Beef Stir-Fry Recipe is one of my ultimate kitchen comfort dishes. It comes together fast, tastes like you spent hours on it, and pleases a crowd effortlessly. Give it a try—you might just find yourself making it on repeat, just like I do when life gets busy but you still want big flavor in your meal.