This dish is a real flavor explosion that comes together faster than you’d expect. The sweet and savory sauce clings perfectly to tender ground beef, making every bite unforgettable. That’s exactly why I’m excited to share my Mongolian Ground Beef Stir-Fry Recipe with you—it’s simplicity and bold flavor all in one skillet.

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

From the first time I made this Mongolian Ground Beef Stir-Fry Recipe, I knew it’d become a go-to. It’s got that perfect balance of sweet, salty, and a little heat, plus it’s so easy to whip up on a busy night.

Speedy Prep: You can have this dinner ready in about 30 minutes—that’s a serious win after a long day.
Simple Ingredients: No exotic grocery runs needed—most ingredients are pantry staples or easy to find.
Customizable Flavor: Make it as spicy or mild as you like by adjusting the sriracha or adding extras.
One-Pan Wonder: Less cleanup, more flavor as everything simmers together to perfection.

Ingredients & Why They Work

Each ingredient in the Mongolian Ground Beef Stir-Fry Recipe plays its part in creating a harmonious meal that’s both satisfying and bright. Shopping for fresh aromatics like ginger and green onions really pushes this dish beyond everyday stir-fry, while the sauce components bring the signature Mongolian sweetness and a touch of heat.

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: The base of the dish; lean keeps it from getting greasy but stays juicy enough when cooked right.
Grated ginger: Adds a warming, slightly spicy note that brightens up the beef.
Garlic: Fresh garlic brings classic depth and aroma that's impossible to beat.
Green onions: Their crisp texture and mild oniony taste offer freshness and color.
Low sodium soy sauce or tamari: The salty umami backbone of the sauce—tamari works wonderfully if you need gluten-free.
Rice vinegar: Balances the sweetness and adds a subtle tang.
Maple syrup or honey: Sweeteners that create that signature glaze without overpowering.
Hoisin sauce: Deepens the flavor with a touch of complexity and richness.
Toasted sesame oil: A little goes a long way to enhance the nutty undertones of the dish.
Sriracha: It’s the secret kick—adjust it depending on how much heat you want.
Water or beef broth: Helps thin the sauce and keep the beef juicy during cooking.
Cornstarch: The magic thickener that transforms the sauce into that perfect clingy coating.
Sesame seeds: For garnish—they add a subtle crunch and extra nutty flavor.
Rice: The classic bed that soaks up all the delicious sauce.

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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 mixing things up with this Mongolian Ground Beef Stir-Fry Recipe. Sometimes I throw in extra veggies like bell peppers or snap peas to add crunch and color—feel free to experiment and make it your own.

Variation: For a low-carb twist, I swap rice for cauliflower rice—it soaks up the sauce just as well and keeps it light.
Vegetarian Swap: I’ve tried crumbled tofu or tempeh instead of beef for a plant-based version that still packs plenty of flavor.
Adjusting Heat: If you’re sensitive to spice, start with just a little sriracha and add more after tasting.
Extra Protein: Mixing in chopped shrimp or diced chicken can bulk it up for bigger appetites or meal-prep.

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 Flavor Base

Start by whisking the ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, toasted sesame oil, sriracha, water (or broth), and cornstarch in a small bowl. The cornstarch is crucial here—it thickens the sauce beautifully. I like to combine it early so it dissolves fully and the sauce turns silky when cooked.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat and spray lightly with cooking oil. Add your ground beef and break it apart with a spatula. Season lightly with salt and pepper to build layers of flavor. Cook, stirring occasionally, until it’s nicely browned and no pink remains—about 7-8 minutes. Don't rush this step; good browning means better taste.

Step 3: Add Green Onions and Sauce

Once the beef is cooked, toss in the green onions and mix for about a minute to get them slightly softened but still bright. Pour the prepared sauce over everything and stir well to coat. The sauce should bubble and thicken up in about 2-3 minutes. Keep stirring so it doesn’t stick or burn. That thick, glossy sauce is the star here!

Step 4: Garnish and Serve

Once your sauce is shiny and sticky, sprinkle on some toasted sesame seeds and a few extra green onion slices if you like. I like serving this over warm, fluffy rice—white jasmine or brown rice work beautifully. Grab your chopsticks or fork and dig in!

Top Tip

From my many attempts making this Mongolian Ground Beef Stir-Fry Recipe, I’ve learned a few tricks that really help nail that perfect texture and flavor balance every time.

Don’t Skip Browning: Taking your time to brown the beef well adds richness and savory depth—fast cooking just won’t do the same.
Cornstarch Magic: Whisk it thoroughly into the sauce mix before adding to prevent lumps and get that signature glossy finish.
Adjust Heat Last: Start with less sriracha and taste the sauce before adding more—you can always turn it up later.
Fresh Green Onions: Add them at the end to keep their fresh snap and vibrant color, making each bite feel lively.

How to Serve Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

I almost always top mine with toasted sesame seeds and a handful of fresh green onion slices. Sometimes I like to add a drizzle of extra sesame oil or a sprinkle of crushed peanuts for crunch. These simple touches really elevate the dish and make it feel a bit special.

Side Dishes

For sides, steamed jasmine rice is the classic choice—its subtle fragrance pairs perfectly with the bold sauce. You could also serve this stir-fry alongside roasted broccoli, stir-fried snap peas, or even a simple cucumber salad for a refreshing contrast.

Creative Ways to Present

For special occasions, I like serving this stir-fry in lettuce cups as a fun, hands-on meal or even spooning it over a bed of noodles for a different twist. If you want to impress guests, sprinkle some finely chopped cilantro or a squeeze of fresh lime to brighten it up.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce tastes even better after a day because all those flavors have time to meld together. Just be sure to give it a good stir before reheating.

Freezing

This Mongolian Ground Beef Stir-Fry Recipe freezes well, which is great for meal prep. Freeze in portioned containers or bags for up to 3 months. I recommend thawing overnight in the fridge before reheating gently to preserve the texture.

Reheating

To reheat, I like warming this stir-fry over medium heat in a skillet with a splash of water or broth to loosen the sauce and prevent it from drying out. Microwave works fine too—just cover and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken work great if you prefer leaner protein. Just be sure to cook thoroughly and keep an eye on the sauce thickness, as poultry can release more moisture.

Is this recipe gluten-free?

The recipe can easily be gluten-free if you swap soy sauce for tamari and double-check other condiments like hoisin sauce for gluten content. Tamari tastes great and won’t compromise that classic Mongolian flavor.

Can I make this stir-fry ahead of time?

Yes! You can make the stir-fry a few hours ahead and keep it warm, or cook it completely and refrigerate it to reheat later. The flavors sometimes get even better once they’ve had time to meld.

What can I use if I don’t have hoisin sauce?

If you’re out of hoisin, a mix of soy sauce, a little peanut butter, and a touch of honey or brown sugar can mimic the sweet and tangy profile. It won’t be exact but still delicious and close enough for a quick fix!

Final Thoughts

This Mongolian Ground Beef Stir-Fry Recipe has become one of those dishes I always come back to because it’s reliable, tasty, and so satisfying. I hope you give it a try and find it as comforting and delicious as I do. It’s the kind of meal that feels special but doesn’t demand hours in the kitchen. Trust me, once you’ve made it, it’ll be a favorite in your rotation!