This Mongolian Ground Beef is a quick, flavorful weeknight dinner featuring ground beef glazed in a sweet, sticky sauce. It takes about 30 minutes to make and uses straightforward ingredients you likely have on hand.
Serve it over fluffy rice with steamed vegetables for a comforting, family-friendly meal that reheats well and freezes easily.
Why You’ll Love Mongolian Ground Beef
- A crowd-pleasing family meal.
- Ready in about 30 minutes.
- Flexible — pairs with rice, noodles, or vegetables.
- Freezer-friendly for easy meal prep.
Ingredients
See the recipe card below for exact amounts and serving details.
- Ground beef: 8–12% fat works well, but use your preferred lean-to-fat ratio.
- Plain flour: A small amount helps absorb excess liquid and helps the sauce cling to the beef.
- Fresh ginger: Peel and grate for bright warmth.
- Garlic: Minced; adjust the amount to taste.
- Soy sauce: Provides saltiness, umami, and color — use a light or all-purpose soy sauce.
- Dark brown sugar: Caramelizes with the soy for that classic sweet-and-sticky finish.
- Green onions: Thinly sliced for a fresh, peppery finish.
- Sesame seeds: Optional toasted seeds add crunch and aroma.
How to Make Mongolian Ground Beef
- Brown the beef: Heat a large skillet or wok over medium-high. Melt the butter, add the ground beef, break it into pieces, and let it brown without stirring constantly so it can develop color.
- Coat with flour: Sprinkle the flour over the browned beef and stir to combine. Cook 1–2 minutes to remove the raw flour taste.
- Mix the sauce: Whisk together grated ginger, minced garlic, soy sauce, water, and dark brown sugar in a small bowl.
- Combine: Pour the sauce over the beef, stir well, and simmer on medium heat until the sauce thickens and becomes glossy, about 3–5 minutes.
- Finish and serve: Serve the beef over rice or noodles and top with sliced green onions and sesame seeds.
Possible Variations
- Protein swaps: Use ground chicken, turkey, or pork, or try sliced flank steak for a more traditional Mongolian-style beef.
- Fats & oils: Substitute sesame oil for butter for a nuttier flavor, or omit added fat for leaner cooking.
- Ginger and garlic: Fresh is best; frozen or tube ginger works in a pinch but may need a bit more.
- Sweeteners: Maple syrup, honey, or granulated sugar can replace dark brown sugar.
- Soy options: Try tamari or coconut aminos for gluten-free variants; hoisin adds extra depth but is sweeter.
- Add-ins: Sautéed onions, bell peppers, or snap peas make this heartier; add onions before the beef so they soften.
- Garnishes: Swap sesame seeds for chopped peanuts, cilantro, or chili flakes for heat.
Serving Suggestion
Try the beef with an omelet for a rice bowl, add it to a noodle bowl with steamed vegetables, or use it as a protein in a poke-style bowl with avocado and edamame.
Best Served With
- Jasmine or basmati rice.
- Steamed broccoli or green beans.
- Roasted vegetables.
- Udon or other wheat noodles.
How to Store Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The dish also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.
FAQs
Yes. Brown the beef and keep the sauce separate in the fridge. When ready, combine and warm on the stove for a freshly finished meal.
Pat excess moisture or fat off with a paper towel and allow the meat to sear undisturbed for a few minutes to develop color.
Yes. Use gluten-free flour or cornstarch instead of wheat flour and choose a gluten-free soy sauce or tamari.
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If you try this recipe, please leave a comment and rating in the recipe card below — I’d love to hear how it turned out.
Mongolian Ground Beef
Rate
Ingredients
- 1 tablespoon butter
- 800 grams minced beef, 8-12%
- 20 grams plain white flour
Sauce
- 1 tablespoon ginger, grated
- 4 cloves garlic
- 110 ml soy sauce
- 60 grams dark brown sugar
- 100 ml water
Garnish
- 1 green onion
- 1 teaspoon sesame seeds
Instructions
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Heat a large skillet or wok over medium-high heat and melt the butter.
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Add the minced beef, break it into smaller pieces, and allow it to brown.
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Sprinkle the flour over the beef and cook for 1–2 minutes, stirring to combine.
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Whisk together minced garlic, grated ginger, soy sauce, water, and brown sugar in a small bowl.
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Pour the sauce over the browned beef and stir to combine.
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Simmer on medium heat until the sauce thickens and becomes glossy, about 3–5 minutes.
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Serve the beef over rice or noodles and top with sesame seeds and chopped green onions.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Leave a comment below!