Name: Quick Mongolian Ground Beef Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound lean ground beef; 1 tablespoon grated ginger; 2 cloves garlic, grated or minced; 4 green onions, cut into 1 inch slices; 1/4 cup low sodium soy sauce or tamari for gluten-free; 2 tablespoons rice vinegar; 2 tablespoons maple syrup or honey; 2 tablespoons hoisin sauce; 1 tablespoon toasted sesame oil; 1 teaspoon sriracha; 1/4 cup water or beef broth; 2 teaspoons cornstarch; Sesame seeds for garnish; Cooked rice for serving

There’s something irresistibly comforting about a dish that’s both quick and packed with bold flavors. This Quick Mongolian Ground Beef Stir-Fry Recipe hits all the right notes—it’s simple, savory, and ready in about 30 minutes, making it a fantastic weeknight go-to. Trust me, once you try it, it’ll become one of those dishes you make on repeat.

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

Why You'll Love This Recipe

I’m genuinely excited about this Quick Mongolian Ground Beef Stir-Fry Recipe because it packs the rich, savory flavors of traditional Mongolian dishes into a shortcut-friendly version using ground beef. It’s hearty yet quick, which means you get lots of tastes with minimal fuss.

Speedy and Easy: Uses simple ingredients and ground beef so you’re dinner-ready in under 30 minutes.
Bold Flavors: The combination of soy, hoisin, and maple syrup creates that perfect sweet-savory Mongolian profile.
One-Pan Wonder: Everything cooks in one skillet, which means less cleanup and more time to enjoy your meal.
Family Friendly: The mild spice level with just a hint of sriracha means everyone can enjoy it without tears or tantrums.

Ingredients & Why They Work

This recipe’s charm comes from a handful of everyday kitchen staples that come together to create something unexpectedly delicious. Here’s why each ingredient plays a crucial role and how you can pick the best ones.

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 cooks quickly and soaks up the sauce beautifully without turning greasy.
Grated ginger: Adds zing and warmth; fresh is best for maximum punch.
Garlic: Gives that classic aromatic base; either minced or grated works well.
Green onions: They brighten the dish, adding a nice crunch and fresh, herbaceous bite.
Low sodium soy sauce or tamari: The salty backbone of the sauce; tamari if you need gluten-free.
Rice vinegar: Provides a subtle tang that balances the sweetness.
Maple syrup or honey: Sweetness to offset the salty and savory flavors; maple syrup adds a lovely depth.
Hoisin sauce: Delivers richness and complexity; it’s like the secret sauce in Mongolian cooking.
Toasted sesame oil: Adds that irresistible nutty aroma that elevates the stir-fry.
Sriracha: Just a touch for a mild kick without overwhelming the dish.
Water or beef broth: Helps create the sauce and prevents it from drying out.
Cornstarch: Thickens the sauce so it clings perfectly to the beef and veggies.
Sesame seeds (for garnish): Adds texture and visual appeal with a subtle crunch.
Rice (for serving): Acts as the perfect bed to soak up all that saucy goodness.

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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 playing around with this Quick Mongolian Ground Beef Stir-Fry Recipe. It’s so versatile — from swapping ground beef for ground turkey to adjusting the heat level, you can make it exactly how you like it. Don’t be afraid to get creative!

Variation: When I want it a bit lighter, I swap in extra veggies like bell peppers or snap peas, adding more crunch and color — it always gets rave reviews!
Spice level: If you want more heat, I recommend adding extra sriracha or a few red pepper flakes during cooking.
Gluten-free option: Use tamari instead of soy sauce to keep it safe but still flavorful.

Step-by-Step: How I Make Quick 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 Sauce

Start by combining grated ginger, garlic, soy sauce, rice vinegar, maple syrup, hoisin sauce, toasted sesame oil, sriracha, water, and cornstarch in a small bowl. Whisk it well so the cornstarch dissolves completely—this ensures the sauce will thicken perfectly once it hits the pan.

Step 2: Brown the Ground Beef

Over medium-high heat, spray your skillet with some cooking oil. Toss in the ground beef, breaking it up as it cooks. I like to season lightly with salt and pepper here, but don’t go heavy because the sauce brings plenty of flavor. Cook until the beef is fully browned and no longer pink—this usually takes about 7-8 minutes.

Step 3: Add Green Onions and Sauce

Once the beef looks good, stir in the sliced green onions, then immediately pour the sauce over the meat. Stir everything thoroughly to coat the beef evenly. Let it cook for about 2-3 minutes, stirring occasionally, until the sauce thickens and becomes glossy. That’s the signature Mongolian stir-fry shine you want!

Step 4: Serve and Garnish

Finish by sprinkling toasted sesame seeds on top for an extra crunch. Serve this yummy stir-fry hot over steamed rice — jasmine or white rice works best for soaking up the sauce. I promise, this is how you turn a quick meal into something special.

Top Tip

Making this Quick Mongolian Ground Beef Stir-Fry Recipe over the years, I’ve learned a few tricks that make all the difference between “meh” and marvelous.

Fresh Ingredients Matter: Fresh ginger and garlic really bring the sauce to life, so I always use fresh rather than powdered or jarred.
Don’t Skip the Cornstarch: It’s the secret to getting that silky, clingy sauce that makes each bite flavorful and satisfying.
Use Medium-High Heat: Cooking the beef quickly at medium-high heat helps caramelize it and enhances its depth of flavor.
Timing the Green Onions: Add them right before the sauce so they stay crisp and retain their fresh bite.

How to Serve Quick Mongolian Ground Beef Stir-Fry Recipe

Mongolian ground beef - Serving Suggestion

Garnishes

For garnish, I am a big fan of toasted sesame seeds—they add a lovely nuttiness and just the right amount of crunch. Extra sliced scallions on top also brighten up the dish beautifully. Sometimes I'll throw in a sprinkle of chopped cilantro for a fresh twist.

Side Dishes

Rice is the classic pairing, especially fluffy jasmine or steamed white rice. If you want to mix it up, try serving with cauliflower rice for a low-carb spin or add some simple steamed broccoli or snap peas on the side to boost the greens.

Creative Ways to Present

For special occasions, I love serving this stir-fry in little lettuce cups for a fun wrap-style appetizer or dinner. It’s a fresh, crunchy contrast to the rich beef and sauce and always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover Quick Mongolian Ground Beef Stir-Fry keeps well in an airtight container in the fridge for up to 3 days. I find storing it without rice extends freshness longer because rice tends to dry out.

Freezing

This recipe freezes nicely if you want to batch-prep. After cooling, pack the stir-fry (without rice) into freezer-safe containers or bags and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming it gently in a skillet over medium heat to keep the beef tender and the sauce silky. You can add a splash of water or broth if the sauce thickened too much in the fridge.

Frequently Asked Questions:

Can I use other ground meats besides beef?

Absolutely! Ground turkey, chicken, or pork all work well and make for a tasty variation. Just adjust cooking time as needed.

Is this recipe spicy?

It has a mild kick from the sriracha, but it’s easily adjustable. You can skip the sriracha for less heat or add more if you like things spicy.

Can I make this recipe gluten-free?

Yes, just swap regular soy sauce with tamari, which is gluten-free. Make sure your hoisin sauce is gluten-free as well or use a substitute.

What should I serve with this stir-fry?

Steamed rice is the classic, but this stir-fry is also delicious with cauliflower rice, quinoa, or even wrapped in lettuce cups for a fresh take.

Final Thoughts

This Quick Mongolian Ground Beef Stir-Fry Recipe holds a special spot in my kitchen repertoire because it’s proof that you can make something wildly flavorful and satisfying without spending hours chopping or waiting. It’s perfect for busy nights when you want comfort food that feels fresh and homemade. Give it a try—I’m betting it’ll become one of your favorites, too.