There’s something incredibly satisfying about a stir-fry that’s quick to toss together but bursting with flavor. This Easy Mongolian Ground Beef Stir-Fry Recipe hits that sweet spot perfectly — savory, a little sweet, and packed with fresh ginger and garlic goodness. Trust me, it’s a go-to dinner you’ll find yourself making on repeat.

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 Easy Mongolian Ground Beef Stir-Fry Recipe
Top Tip
How to Serve Easy Mongolian Ground Beef Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mongolian Ground Beef Stir-Fry Recipe

Why You'll Love This Recipe

I've made this stir-fry on hectic weeknights when I need something fast but don’t want to skimp on flavor. It’s super adaptable, comforting, and fills your kitchen with an amazing aroma that’ll make everyone ask what’s cooking!

Speedy and Simple: Uses ground beef for a quick-cooking protein that doesn’t require marinating or fuss.
Flavor-Packed Sauce: A perfect balance of soy sauce, hoisin, ginger, and just a hint of heat from sriracha.
Flexible Ingredients: Easy to tweak with what you have on hand—swap sweeteners, add veggies, or dial up the spice.
Family-Friendly: My kids love it served over rice, and it’s a great way to sneak in some green onions for a mild but fresh bite.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in creating a dish that’s balanced and satisfying. The savory beef pairs beautifully with the sweet and tangy sauce, while the ginger and garlic bring that fresh zing that Mongolian flavors are known for.

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: Cooks quickly and keeps the dish hearty without too much fat.
Grated ginger: Adds warmth and a bit of spicy brightness.
Minced garlic: Classic flavor enhancer, don’t skip it!
Green onions: Freshness and crunch with a mild onion taste.
Low sodium soy sauce or tamari: Provides salty umami without overpowering the dish.
Rice vinegar: Brings acidity to balance sweetness and richness.
Maple syrup or honey: Adds natural sweetness to round out the sauce.
Hoisin sauce: Gives depth and a hint of sweetness and spice.
Toasted sesame oil: Adds a nutty aroma that’s signature to Asian stir-fries.
Sriracha: For a gentle kick—adjust to taste.
Water or beef broth: Helps create a smooth sauce for coating the beef.
Cornstarch: Thickens the sauce so it clings beautifully to the meat.
Sesame seeds: Optional garnish that adds texture and a bit of nutty flavor.
Rice: Classic base to soak up all that 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

One of the best things about this Easy Mongolian Ground Beef Stir-Fry Recipe is how much room there is to make it your own. I love adding a handful of snap peas or shredded carrots for some crunch—feel free to toss in whatever fresh veggies you have. And if you like it spicy, more sriracha or even chili flakes work wonders.

Variation: When I’m avoiding sugar, I swap maple syrup for a splash of orange juice and it still tastes amazing.
Make it Gluten-Free: Use tamari instead of soy sauce to keep it safe without losing that savory depth.
Vegetable Boost: Stir in some bell peppers or mushrooms for extra nutrients and color.
Spice Level: Adjust sriracha or skip it entirely if you’re cooking for kids or sensitive palates.

Step-by-Step: How I Make Easy 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: Mix Your Sauce First

Start by whisking together the grated ginger, minced garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, toasted sesame oil, sriracha, water, and cornstarch in a small bowl. Getting your sauce ready before you cook makes the process smooth and quick. I’ve learned this is a game-changer on busy nights!

Step 2: Brown the Ground Beef

Heat a skillet over medium-high and spray lightly with cooking oil. Add the ground beef and crumble it up with your spatula. Season just a little with salt and black pepper — the soy sauce will add more salt later. Cook until the beef is fully browned; this usually takes about 6 to 7 minutes. Make sure not to rush this step, as getting a bit of caramelization on the meat adds so much flavor.

Step 3: Add Green Onions & Sauce, Then Simmer

Once your beef is browned, toss in the green onions and stir for about 30 seconds. Pour in your pre-mixed sauce and stir everything together. Keep cooking for 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings to the beef beautifully.

Step 4: Garnish & Serve Hot Over Rice

Finish by sprinkling sesame seeds on top, and if you like, a few extra sliced green onions for that fresh pop. Serve right away over steaming bowls of rice. I personally love jasmine rice for its fragrance, but plain white or brown rice work just as well.

Top Tip

From making this recipe dozens of times, I’ve picked up a few nuggets that really help it shine. These little tweaks saved me on more than one crazy night!

Don’t Overcrowd the Pan: Give the ground beef enough room to brown properly—crowding traps moisture and steams the meat instead.
Fresh Ginger Is Key: I always grate fresh ginger; it's worth the effort for that sharp, vibrant punch compared to pre-minced or powdered ginger.
Mix Sauce Well Before Adding: Whisking the ingredients first prevents lumps from cornstarch and ensures even coating.
Don’t Skip the Sesame Oil: Even a tablespoon of this oil elevates the stir-fry from tasty to restaurant-level.

How to Serve Easy Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

I always sprinkle toasted sesame seeds on top for nuttiness and a bit of crunch. Fresh green onions or cilantro add brightness, and if you’re feeling fancy, a quick drizzle of extra sesame oil just before serving amps up the aroma wonderfully.

Side Dishes

This stir-fry shines with simple steamed rice, but you could also serve it over cauliflower rice for a low-carb twist. A light cucumber salad or steamed broccoli on the side balances the richness and adds fresh texture.

Creative Ways to Present

For a fun dinner party, I’ve scooped this stir-fry into lettuce cups for a fresh, hand-held meal that guests love. You can also serve it on bowls topped with a fried egg for extra protein and visual appeal.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When you reheat, add a splash of water or broth to bring back the sauciness.

Freezing

This recipe freezes well—just let it cool completely, then pack in freezer-safe containers. It’s perfect for meal prep, and I usually thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat on medium-low heat in a skillet, stirring often and adding a little water or broth if it starts to dry out. Microwave works too, but the skillet helps keep texture and flavor fresh.

Frequently Asked Questions:

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

Absolutely! Ground turkey, chicken, or pork can substitute ground beef, though cooking times might vary slightly and flavor will be subtly different.

How do I make the sauce thicker if needed?

If your sauce isn’t thickening enough, you can mix another teaspoon of cornstarch with water and stir it in while cooking. Keep the heat medium to allow it to thicken without burning.

Is this recipe suitable for meal prep?

Yes! It reheats very well and stays tasty for up to 3 days in the fridge or frozen for longer storage, making it a great meal prep option.

What can I serve instead of rice?

If you want to switch it up, try serving this stir-fry over quinoa, noodles, or even as a filling for lettuce wraps which add a fresh crunch.

Final Thoughts

This Easy Mongolian Ground Beef Stir-Fry Recipe has become one of those meals I rely on when I want something quick but still feels special. It’s straightforward enough for weeknights yet flavorful enough to impress. Give it a try—I’m confident it’ll become a favorite in your kitchen too!