Mongolian Ground Beef Recipe – Quick & Easy 30-Minute Meal

If you’re craving bold Asian flavours but need something quick, budget friendly, and easy to whip up on a busy weeknight, this Mongolian Ground Beef recipe is the answer. Packed with rich umami, a hint of sweetness, and just the right touch of spice, this dish delivers restaurant style flavour using simple ingredients all in under 30 minutes. Perfect for family dinners, meal prep, or when you want comfort food without the fuss.

🥢 What is Mongolian Ground Beef?

mongolian ground beef image — Src: https://snakeriverfarms.com/

Mongolian ground beef is a clever twist on the traditional Mongolian beef – a dish that usually features sliced flank steak stir-fried with garlic, ginger, soy sauce, and brown sugar. In this version, we use minced beef instead of steak, making it faster, more economical, and equally satisfying. Served over steamed rice or noodles, it soaks up the sticky-sweet sauce beautifully.

🛒 Ingredients You’ll Need

Here’s everything you need to bring this Mongolian-inspired dish to life:

For the Beef:

500g lean ground beef (mince)
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
2–3 green onions, chopped (reserve some for garnish)

For the Sauce:

60ml soy sauce (low-sodium preferred)
2 tbsp brown sugar
1 tbsp hoisin sauce (optional, for added depth)
1 tbsp rice vinegar or apple cider vinegar
1 tsp sriracha or red chilli flakes (adjust to taste)
60ml water
1 tsp cornstarch (to thicken)

Optional Toppings:

Toasted sesame seeds
Extra spring onions
Steamed broccoli or stir-fried veg

🍳 How to Make Mongolian Ground Beef

Follow these simple steps for a delicious dish that comes together in no time:

noodles Mongolian Ground Beef — Src: https://theflattopking.com/

1. Brown the Beef

Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for 5–7 minutes until nicely browned and cooked through. Drain excess fat if needed.

2. Add Aromatics

Stir in the minced garlic, ginger, and chopped green onions. Cook for another 2–3 minutes until fragrant.

3. Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce (if using), vinegar, sriracha, water, and cornstarch. Make sure there are no lumps.

4. Simmer

Pour the sauce over the beef mixture and stir well. Allow it to simmer for 3–5 minutes, or until the sauce thickens and coats the meat evenly.

5. Serve

Spoon the Mongolian ground beef over fluffy steamed rice or noodles. Garnish with spring onions and sesame seeds. Add a side of stir-fried greens or steamed broccoli for a full meal.

🍽 Serving Suggestions

This dish is super versatile. Here are a few serving ideas:

large monogolian ground beef bowl — Src: https://emeals.com/

Rice Bowl: Serve over jasmine or basmati rice for a classic option.
Noodle Bowl: Toss with udon or egg noodles for a slurpy, comforting meal.
Lettuce Wraps: Spoon into crisp lettuce cups for a low-carb, fresh twist.
Meal Prep: Store in airtight containers with rice and steamed veg for the week ahead.

👩‍🍳 Tips for Success

Use lean beef: This keeps the dish from becoming greasy and makes it healthier.
Adjust sweetness: If you prefer less sweet dishes, reduce the brown sugar slightly.
Gluten-free version: Use tamari instead of soy sauce and make sure your hoisin sauce is gluten-free.
Spice it up: Add more sriracha, chilli flakes, or even a chopped red chilli for extra heat.

🧊 Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: You can freeze Mongolian ground beef for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop or in the microwave until hot throughout. Add a splash of water if the sauce has thickened too much.

🇬🇧 UK Ingredient Swaps

If you’re based in the UK and shopping locally:

Soy sauce and hoisin are readily available in Tesco, Sainsbury’s, or Asda.
Use fresh garlic and ginger from the produce aisle – or keep a jar of each in the fridge for convenience.
Sriracha or alternatives like Encona hot pepper sauce work well if you want heat.
Serve with easy-cook rice or “straight-to-wok” noodles for speed.