Mongolian Ground Beef

5 from 2 votes

Mongolian Ground Beef is a quick, flavorful dinner with ground beef, green onions, and a tasty stir-fry sauce—ready in just 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Keyword: Mongolian Ground Beef

Servings: servings (if served with rice)

Author: Chelsea Lords

Cost: $11.34

Equipment

Large pan non-stick

Ingredients

1 pound lean ground beef 93/7
3 tablespoons toasted sesame oil divided
2 tablespoons minced garlic see note 1
2 tablespoons ginger paste
1 bunch green onions divided

Sauce

2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons soy sauce all purpose, not lite
3 tablespoons hoisin sauce
1 tablespoons light brown sugar lightly packed, plus more as needed
Serving suggestions see note 3

US - Metric

Instructions

Separate the green tops from the roots of the green onions. Thinly slice the roots and cut the green tops into 1-inch pieces. Heat a large nonstick pan over high heat and add 1 tablespoon sesame oil, swirling to coat. Once the oil is hot, place the ground beef in the center of the pan. Press it down and sear for 1 minute on each side without stirring. Then, break the meat into crumbles with a wooden spoon and cook until mostly browned.
Reduce heat to medium-high. Add 1 tablespoon sesame oil, the white parts of the green onions, garlic, and ginger. Sauté until the beef is fully browned and any liquid has been absorbed.
In a small bowl, whisk together cornstarch and chicken broth until smooth. Add the remaining 1 tablespoon sesame oil, hoisin sauce, brown sugar, soy sauce, and red pepper flakes (if using). Whisk until fully combined.
Pour sauce and the green tops of the green onions into the pan. Stir constantly until the sauce thickens and coats the beef evenly. Garnish with sesame seeds if desired.
Serve over cooked rice or alongside your favorite sides. Enjoy immediately!

Video

Notes

Note 1: For easy prep, use Dorot garlic and ginger cubes (6 cubes of each = 2 tablespoons). Pre-minced garlic and ginger paste work too.

Note 2: For the best flavor, I recommend using Lee Kum Kee hoisin sauce.

Note 3: Serving Suggestions: Top with toasted sesame seeds and crushed red pepper flakes. Serve over boiled rice—it’s so easy:

Bring a large pot of water to a rolling boil.
Salt the water and add your desired amount of rice.
Boil for 10 minutes, taste for tenderness, then drain and fluff with a fork.

Nutrition Note: Nutrition information doesn’t include rice.

Storage: Cool the Mongolian ground beef completely and keep in an airtight container in the fridge for up to 3–4 days. Freeze in portioned, airtight containers for up to 3 months; thaw in the fridge before reheating.

Nutrition