There’s something about the bold, sweet-savory flavors of this Mongolian Ground Beef Stir-Fry Recipe that instantly perks up a simple weeknight dinner. It’s quick, comforting, and delivers that restaurant-quality zing without a fuss—a real crowd-pleaser at my table.

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 more times than I can count because it hits that sweet spot: fast, flavorful, and easy enough to toss together even when life feels hectic. Plus, it’s got that addictive umami flavor that keeps everyone asking for seconds.

Speedy and Simple: Ready in just about 30 minutes, perfect for busy weeknights.
Flavor-Packed Sauce: A blend of soy, hoisin, maple syrup, and a hint of sriracha creates that signature Mongolian tang.
Flexible Ingredients: Uses ground beef, so it’s affordable and easy to customize.
Perfect for Leftovers: Keeps its flavor well when reheated, making lunch prep a breeze.

Ingredients & Why They Work

Every ingredient in this Mongolian Ground Beef Stir-Fry Recipe plays a part in balancing savory, sweet, and spicy notes. Picking quality staples and fresh aromatics guarantees a dish that sings—plus, I give you my favorite tips so you don’t end up with a saucy mess or bland bite.

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: It browns evenly and has just enough fat to keep things juicy without excess grease.
Fresh ginger: Grated for bright, warming spice that lifts the whole dish.
Garlic cloves: Minced or grated, garlic adds that essential savory punch.
Green onions: They bring fresh color and mild onion flavor both cooked and raw as garnish.
Low sodium soy sauce or tamari: This is the salty backbone; tamari is a great gluten-free option.
Rice vinegar: Adds acidity that balances the richness of the beef.
Maple syrup or honey: Responsible for the perfect touch of sweetness without overpowering.
Hoisin sauce: Brings depth and a little smokiness to the sauce.
Toasted sesame oil: A little drizzle goes a long way in adding nutty aroma and flavor.
Sriracha: Just enough heat to wake up your palate—adjust to taste!
Water or beef broth: Keeps the sauce silky and helps it thicken with the cornstarch.
Cornstarch: Thickens the sauce, giving you that glossy, clingy coating on the beef.
Sesame seeds: Toasted for garnish and subtle crunch.
Rice: The best base to soak up all those delicious juices.

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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 adaptable it is. Whether you want to dial up the heat, swap in different protein, or add extra veggies, experimenting makes every meal exciting.

Vegetable Boost: I often toss in thinly sliced bell peppers or snap peas for crunch and color—they cook quickly and add freshness.
Protein Swap: If you want a lighter twist, ground turkey works well here too; just cook it the same way as beef.
Extra Heat: Add more sriracha or a pinch of red pepper flakes if you like it spicy—I usually go easy to keep it family-friendly.
Make it Gluten-Free: Use tamari and double-check your hoisin sauce, many brands offer gluten-free versions.

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 magic sauce

Start by blending the ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, sriracha, water, and cornstarch in a bowl until smooth. This combo is the heart of your dish, so make sure the cornstarch is fully dissolved to avoid lumps in the sauce later.

Step 2: Brown the ground beef

Heat a skillet over medium-high, spray with cooking oil, then add the ground beef. Break it up as it cooks, seasoning lightly with salt and pepper. I like to make sure it’s nicely browned but not overcooked—those little crispy bits bring a great texture.

Step 3: Stir in green onions and the sauce

Once the beef is cooked through, toss in the sliced green onions. Pour your sauce over the beef mixture and stir well. It takes about 2–3 minutes for the sauce to thicken—keep stirring to coat every delicious morsel. The sauce should look glossy and cling to the beef; that’s the sweet spot.

Step 4: Garnish and serve

Sprinkle toasted sesame seeds and extra green onions on top before plating. Serve hot over steamed rice—you’ll want to scoop up every last bit of that sauce!

Top Tip

After making this Mongolian Ground Beef Stir-Fry Recipe countless times, I realized a few little tweaks make all the difference in nailing the perfect texture and flavor every time.

Don’t overcrowd the pan: Give your beef enough space to brown nicely rather than steam—it brings out richer flavor and a better texture.
Perfect sauce balance: Taste your sauce before adding it to beef; adjust sweetness or spice so it suits your preference.
Use fresh aromatics: Fresh grated ginger and garlic make such a difference—ditch the powders for this one.
Avoid lumps: Mix your cornstarch with cold water (or broth) fully before adding to the hot pan to keep that silky sauce smooth.

How to Serve Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

I always toss on extra sliced green onions and toasted sesame seeds for that pretty pop of color and crunch. Sometimes I throw on a few thinly sliced fresh chilies if we're feeling adventurous. It’s those little touches that turn a simple meal into something special.

Side Dishes

While steamed jasmine rice is my go-to to soak up all that awesome sauce, I’ve also enjoyed this stir-fry alongside garlic sautéed broccoli or simple roasted veggies. For an easy weeknight pairing, a lightly dressed cucumber salad cools down the richness perfectly.

Creative Ways to Present

For a party or special dinner, I like to serve this Mongolian Ground Beef Stir-Fry Recipe in lettuce cups—crunchy butter lettuce wraps make every bite refreshing and fun. Or pile it over fried rice for a heartier bowl that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover Mongolian Ground Beef Stir-Fry in an airtight container in the fridge. It stays flavorful and maintains a great texture for 3 to 4 days, making weekday lunches incredibly easy.

Freezing

This recipe freezes well too! I portion it into meal-sized containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge—just like having takeout on standby.

Reheating

Reheat leftovers gently in a skillet over medium heat, stirring occasionally to warm through evenly and keep the sauce silky. Adding a splash of water or broth while reheating brings back the fresh-from-the-pan feel.

Frequently Asked Questions:

Can I use other types of ground meat for this recipe?

Absolutely! While ground beef is classic here, ground turkey or chicken can also work well. Adjust your seasoning slightly if needed to suit the milder flavor.

How do I make this recipe gluten-free?

Use tamari instead of soy sauce and check your hoisin sauce label, as some brands contain wheat. There are gluten-free hoisin options available or you can substitute with a mix of soy sauce and a bit more maple syrup.

Can I add vegetables to the stir-fry?

Definitely! Thinly sliced bell peppers, snap peas, or shredded carrots blend beautifully and cook quickly with the beef. Add them right before the sauce to keep them tender-crisp.

What can I serve instead of rice?

Cauliflower rice is a great low-carb alternative, or you could serve the stir-fry over noodles for a twist. Lettuce wraps are another fresh, fun way to enjoy this dish without the carbs.

Final Thoughts

This Mongolian Ground Beef Stir-Fry Recipe is one of those little kitchen treasures that I always keep in my repertoire. It’s approachable enough for busy days but flavorful enough to impress. Give it a try—you might find it becoming your own go-to comfort dinner too, served with your favorite rice or wrapped in crisp lettuce. I promise, once you make it, you’ll keep coming back for more.