This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except uses hamburger so it’s ready in about 15 minutes!
Looking for the real deal? Here’s my classic Mongolian Beef recipe that uses steak strips.
You know I’m a fan of easy hamburger recipes! This saucy ground beef is sweet, savoury and slightly spicy and perfect over a bed of hot rice.
Mongolian Ground Beef Recipe
Dinner is on the table in under 30 minutes with this quick skillet meal. You’ll only need a handful of ingredients to whip it up.
Ingredients Needed:
Here’s the basic list of ingredients you’ll need in order to make this one-pan ground beef recipe. As always, you can find the full printable recipe located below.
- Ground Beef
- Ginger – fresh or from the tube is preferred
- Garlic – minced
- Soy Sauce
- Hoisin Sauce – adds a sweet, salty and umami flavor to the sauce
- Brown Sugar
- Cornstarch – to thicken the sauce
- Green Onions
How To Make Ground Mongolian Beef
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Start by browning some hamburger along with garlic and ginger in a skillet.
Next, combine some soy sauce, brown sugar and hoisin sauce in a small dish and add to the ground beef and heat through.
Stir in a mixture of cornstarch and water to thicken the sauce.
Finally, season with crushed red pepper flakes, black pepper and green onions.
What is Mongolian Sauce Made Of?
Mongolian sauce is a combination of soy sauce, brown sugar and hoisin sauce. It’s seasoned with garlic, ginger and a little bit of crushed red pepper flakes as well as black pepper.
The more red pepper you add, the spicier the dish will be. The sauce is thickened with a cornstarch and water slurry. Just before serving, toss in some sliced green onions to bring a fresh flavor to the sauce.
Mongolian Beef Tips:
- Want it saucier? Try doubling the sauce ingredients to make it extra saucy!
- What kind of beef should I use for Mongolian Beef? This recipe calls for lean ground beef, but if you’re wanting to make traditional Mongolian Beef, you’ll want to use a good flank steak. Cut the steak into thin strips against the grain and toss in cornstarch before frying in batches. Add in the sauce ingredients as described in the recipe below.
- Can I make this recipe ahead of time? You can easily make this recipe ahead of time and reheat in the microwave, but I think this recipe tastes best when it’s made fresh.
What To Serve with Mongolian Ground Beef:
We love to serve this super easy ground beef recipe over hot rice, but it would also taste amazing with some hot asian noodles, such as ramen. You can even bulk up the recipe with added stir fry veggies like sliced carrots, red bell peppers or snap peas.
More Super Easy Ground Beef Recipes:
Looking for more super easy Asian-inspired ground beef recipes to try? Here are some of our favorites!
In conclusion, I know you’re going to LOVE this super easy ground beef recipe as much as we do!
Easy Mongolian Ground Beef Recipe
Ingredients
- 1 lb. lean ground beef
- 2 tsp minced ginger
- 3 cloves garlic, minced
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 3 tbsp hoisin sauce
- 1/4 cup water
- 2 tbsp cornstarch
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 4 green onions, cut into 2 inch pieces
Instructions
- Brown the ground beef along with the ginger and garlic in a skillet over medium-high heat, until beef is crumbled and cooked through. Drain any fat and return pan to stove top.
- Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef mixture. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in a small dish combine the 1/4 cup water along with the 2 tbsp cornstarch. Pour the mixture into the ground beef and stir until sauce thickens.
- Season with red pepper flakes, black pepper and green onions. Serve hot over hot rice or noodles. Enjoy!
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
15 Minute Ground Beef Enchilada Casserole
Shell
Yum! This was better than expected. Couldn’t wait to taste so I had over left over rice and sprinkled a chopped boiled egg. To reduce having a watery sauce, after cooking the beef I poured off the juices before adding the corn starch and water mixture. I will make this again.
Emily
This was fantastic and will be added to the dinner rotation! I skipped the cornstarch/water step because I didn’t have cornstarch, and it turned out just fine!
Helena
I added it but was questioning why! It wasn’t very “liquidy” and didn’t need thickening. Next time we’re skipping it!
Busterbird
This is the second time I’ve made this, and it won’t be the last! It’s so easy and delicious. The first time I made it, I followed the recipe as written This time I added a few things. First, about a tablespoon of Chinese rice wine. At the end of cooking, I tossed in about 12 ounces of quartered crimini mushrooms and a dash of toasted sesame oil. I served it over cooked ramen noodles (without the ramen seasoning packet). Thank you for the recipe – it’s a keeper!
Caroline
Great recipe! I unintentionally used regular soy sauce instead of reduced sodium. It was definitely on the salty side. When you’re making your grocery list make sure to get low sodium! Will be making again! I think adding shredded carrots with the green onions might add an extra crunch. Microwaveable rice also made this a simple dish, great for busy week nights.
Diane
Does this recipe freeze well. I do meal prep weekly and would love to have single portion sizes to grab when wanted. I make rice to go with it. I am curious to know your thoughts.
Pat T
No alteration. Add the extra sauce! Found it a bit dry without. Otherwise add peanut sauce.
Liz D
I tried this tonight. I used amino acids instead of regular soy and it was still on the salty side. I also put some Sriracha in with the sauce. Im thinking less hoisin next time and some more Sriracha as I like spicy. I also didn’t use pepper flakes. Will definitely be making again!
Brittania Asher
I made this on a whim with a pound of beef. I didn’t really measure and it still turned out delicious! I used fresh ginger which I think did a lot to make it work and I used more sugar to combat the salt of my regular soy sauce. Paired with the microwave rice bowls from costco this was and fast and easy.
Jeannie
This was good, however, even using low sodium soy sauce, it was pretty salty! I don’t know how that could be tamed down a bit… but it was tasty and I would make it again… thank you
JimmyB
I made this a couple of nights ago. I did leave out the red pepper flakes as I can’t eat spicy. I included everything else in the recipe and added some red bell pepper strips in place of the red pepper flakes. I also added an onion as well as some broccoli florets. The recipe was EZ enough to make. It was good but I expected a bit more flavor from the sauce. Not sure what would have done that? I was planning to serve this over lo mein noodles but as luck would have it I had some left over linguine in the frige so used that. It did come together quickly which was a real plus. Thanks for posting this recipe.
Jean Olsen
Looks like it is worth trying.
Barbara
Very fast and delicious. Made snap peas for a side with basmati rice. Will make again.
DEBBIE KNUDSLIEN
I made this last night because our ground beef wasn’t thawed enough for burgers. I followed the recipe exactly but I didn’t have hoisin sauce so substituted bbq sauce (a suggestion I found when I googled it). I used low-sodium sauce as recommended. Hubby and I both loved it. Next time I might use just a little less sugar but it was still delicious the way it was (probably got sweet because of the bbq sauce). I might add more green onions and shredded carrots like someone else did. I served with broccoli and we both mixed ours in so I might do that next time too. Picky son here, though, so leaving veggies on the side to mix in works well too! Thank you!
Ryan
I love anything and everything made with hoisin sauce. I want to cook this with one exception…no one likes rice in the family except me. There are two things I could do, with the second relying on your advice, Shawn. One, I’ll cook this for myself and let them fend for each other; or Two, Shawn, do you have any suggestions for a rice sub? Mashed potatoes? I’m drooling here waiting for your response. Thank you for all your recipes.
Shawn
Hi Ryan! Another great way to enjoy this recipe is with lettuce cups. You could also serve it over rice noodles if you’re looking for some sort of starch to go along with it. Mashed potatoes would also work, but I think that might be a little heavy for the beef. I hope you give it a try!
Carol R.
Hi Ryan. I made this today. I had a few russet potatoes that needed cooked up so I sliced them about 1/4 in thick then cooked them in a little olive oil. I put the beef mixture on top of the potatoes. It was delicious.
Anna M.
It was delicious but that amount of low sodium soy is way too salty! I’d cut it in half.
Kim Tait
They wouldn’t last long in my house….southerner and rice and gravy is ONE dish. Home fries would work as the base. Or maybe riced cauliflower? Noodles…..maybe even egg noodles. My hubby would eat it over any of that. YUM.
AMANDA PLATT
My family loved it! I thought it was a big strong in flavor, but my 6 year old and picky husband thought it was great. I should have used low-sodium soy sauce as suggested, but it was still good. I cut back a little on the red pepper flakes and added sautéed carrots and green onions to make it more family friendly.
Shawn
So glad you all enjoyed it Amanda!
Tonya Welton
i put it all in a slow cooker!
Mrs. Flint
So I made this today for one of my husbands meal for the upcoming week. It’s bulking season for him so I madeThis with about 6 pounds of ground beef, I kind of sort of double up but didn’t exactly. I read some of the reviews so I didn’t want it to be too salty or the ginger to be so strong. So I just couldn’t commit to the doubling up entirely.
I added carrots, snow peas and broccoli. It was amazing!!!! I side it with of course white rice. Let’s just say my husband better eat it up quick because my little eyes and tummy are watching them!!!!!!
Shawn
That’s so great to hear! I’m so glad you guys enjoyed the recipe!
Leslie A Nye
Just the absolute best. My husband and I just loved it. We had a side dish of fresh green beans from our garden. Will definitely make again. And use flank steak.
Shawn
I’m so glad you enjoyed it, and the fresh green beans from your garden sound like a lovely side dish!
Reba Kerley
Absolutely delicious!! And fast. Four out of the five of us loved it. It was only a little too sweet for the one. I will definitely cook this again.
AngelNC
Super easy recipe and absolutely delicious. I doubled the sauce, added broccoli and a little more garlic (We LOVE garlic). I will be making this again. Thank you!!
Gina
Thanks for this easy recipe – I enjoyed making it! I needed to double the ingredients to feed my family and it turned out a bit too salty and gingery – but I’ll make it again. What would you suggest the sauce ingredients look like for an 8 serving dish? Thank you!
Shawn
If you found it too salty I would still double the whole recipe, except maybe use a only 3/4 cup soy sauce instead of a full cup. Also reduce the hoisin sauce to just 5 tbsp instead of 6. Hope that helps!
Jenni
This was yummy! I used coconut aminos instead of soy sauce and that made it thick enough to not need the cornstarch 🙂
Yordana
Delish I’m from Costa Rica and I must say my boys love it, is better than PF Changs because is home made!
Shawn
So glad you enjoyed it Yordana!
Tina
We made this tonight I added more brown sugar because all I had was regular soy so it was salty so adding more brown sugar took down salty but did not make it to sweet we tasted as we added was fabulous
Shawn
So glad you enjoyed it Tina!
Sharon
We made this tonight…we don’t usually have a “Fail”, but this was WAY too sweet…and I even put a bit less sugar! Hoisin is sweet enough…it didn’t need any sugar!
Shawn
Oh darn!! I’m so sorry you had a fail on this one Sharon. We enjoy the flavors in this, but if you’re finding it too sweet, you can definitely reduce the brown sugar or omit it altogether.
Kathy
Hi.
Can I use ground ginger instead of fresh? I don’t usually have that in the house.
If yes, how much?
Shawn
Yes, you definitely can! I would start with just 1/4 tsp of ginger powder.
Yordana Hall Sholds
I used to buy the fresh ginger and always went bad, my advise and what I learn is to freeze it, and you grind it when you need it! Then you can put it back in the freezer for the next time! I hope it helps, it definitely using fresh is better!
Shawn
Thanks for the tip!
Frances
This was excellent! Why do people gripe when they get it free! If u don’t like sugar use less no need to ask! We loved it and will do it again, thanks for your great recipes, i have loved them all!
Shawn
I’m so glad you enjoyed the recipe Frances! Thanks for your comment!
Brittni
Do you think I could sub brown sugar with coconut sugar?
Shawn
Hi Brittni, I think that would work. I’ve some other people make that substitution for other recipes of mine that use brown sugar with success.
Crissy
If you add veggies, like carrots and red peppers for example, when would you add them? At the same time you cook the beef? Or sauté first, set aside, then ground beef then all together with sauce? Thank you!!
Shawn
I would saute the veggies first, set aside, then add back in with the sauce. Hope that helps!
Kate
I love Asian food but am never brave enough to try it at home. This dish was so worth trying and felt like a take home dish from Peo Wei. I absolutely loved it and so did my super picky husband! We added broccoli tonight but I’ll be excited to add more veggies next time. Thank you for sharing!!
Shawn
So glad you enjoyed it Kate!
Moriaelini
I am going to make this tonight with ground pork (my spouse cannot eat beef), and I plan to add some shredded cabbage and broccoli slaw mix to it for some veggies and will serve over riced cauliflower.
Shawn
Adding the extra veggies would be a great idea! Hope you enjoy!
Moriaelini
I am anxious to try this with Beyond Meat Beefy crumbles. They have the best ground beef like texture of any of the faux meats we have tried. My husband really misses things like Mongolian Beef too since he can no longer eat beef. the best part about this recipe is that all the ingredients are always in my pantry or freezer, heh. Makes for a great “I do not feel up to making dinner” kind of dinner IMO.
Shawn
YES! I love that this recipe is easy ingredients that I typically always have on hand. I bet the beefy crumbles will work great!
Amy Zbel (mom of 3 teen boys)
Love this recipe! Super easy and great flavor. I added spinach and shredded carrots to the mix. Served it over jasmine rice with a side of sautéed Bok Choy and onion. Definitely adding to my “go to” fast and tasty dinners! Thank you!
Shawn
I love that you added spinach and carrots! Sounds wonderful!
Susan
My family’s new favorite recipe!
Shawn
So glad you enjoyed it Susan! Thanks for your comment!
Claire J
So, so terribly sweet! Why so much sugar? It really ruined what could have been a decent dish.
Shawn
Hi Claire, I’m so sorry you felt the recipe was too sweet. You can definitely reduce the amount of brown sugar in the recipe to reflect your taste preference. Mongolian beef is a sweet and spicy dish, so it should have some sweetness to it.
Jane Brasovan
I wish you hadn’t made the “Nutrition Facts so large. When I printed it the recipe came out so small I need a magnifying glass to read it and the Nutrition facts take up half of the page. I don’t really need the print the nutrition facts.
Shawn
Hey Jane, I’ve tweaked the settings for print so the font is larger and the Nutritional Facts do not print. Thanks for the tips, I hope this helps!
Laura
You can unselect the nutrition facts when you print the recipe.