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This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except uses hamburger so it’s ready in about 15 minutes!
![Mongolian Ground Beef Recipe (1) Mongolian Ground Beef Recipe (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
You know I’m a fan of hamburger recipes! This saucy ground beef is sweet and slightly spicy and perfect over a bed of hot rice.
How To Make Easy Mongolian Ground Beef Recipe:
- Start by browning some hamburger along with garlic and ginger in a skillet.
- 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.
- Season with crushed red pepper flakes, black pepper and green onions.
![Mongolian Ground Beef Recipe (3) Mongolian Ground Beef Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
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 Ground Beef Recipe (4) Mongolian Ground Beef Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
What To Serve with Mongolian 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 ground beef recipes to try? Here are some of our favorites!
- Korean Ground Beef Recipe
- Ground Beef Kung Pao
- Asian inspired Meatloaf
![Mongolian Ground Beef Recipe (5) Mongolian Ground Beef Recipe (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Mongolian Beef Tips and Tricks:
- 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.
You’re going to LOVE this super easy ground beef recipe!
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Easy Mongolian Ground Beef Recipe
This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except uses hamburger so it's ready in about 15 minutes!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 275 kcal
Author: Shawn
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
Calories: 275kcal | Carbohydrates: 27g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1340mg | Potassium: 524mg | Fiber: 1g | Sugar: 17g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 4mg
Keywords: Ground Beef Recipe, Mongolian Beef, One Pan
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FAQs
Mongolian beef is a dish from Taiwan consisting of sliced beef, typically flank steak, usually made with onions. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.
What is the trick to cooking ground beef? ›
Break Up the Ground Beef While Cooking: Then start breaking it into smaller pieces with the wooden spoon. Continue to cook, stirring and breaking up the beef into small crumbles, until any moisture from the beef has evaporated and the beef is evenly browned and no longer pink.
How do you make ground beef more flavorful? ›
**Onions and Garlic:** Sauté finely chopped onions and garlic in a bit of oil until they're soft and translucent, then mix them into the ground beef. They add depth of flavor. 2. **Herbs and Spices:** Experiment with various herbs and spices.
What is the difference between Szechuan beef and Mongolian beef? ›
Szechuan Beef vs Mongolian Beef
Szechuan Beef has a sweet and spicy flavor with added chili peppers and Szechuan peppercorns. The Szechuan peppercorns has a distinctive tingly numbing sensation when eaten. Mongolian beef has a mild and much simpler taste, making it a kids' favorite, outside of broccoli beef.
What is inside hoisin sauce? ›
Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.
What to eat with Mongolian beef? ›
We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans. In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish.
What does adding vinegar to ground beef do? ›
Culinary professionals know that a small amount of vinegar makes food taste bright and fresh. Too much, however, may make the food unpleasantly sour. First and foremost, vinegar is used as a tenderizer for meat and poultry. It may be added as an injected marinade in very tough proteins or applied via a soak or rub.
Why add baking soda to ground beef before cooking? ›
However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.
What spice brings out flavor of beef? ›
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
What does adding milk to ground beef do? ›
The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.
Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy.
What makes Mongolian beef Mongolian? ›
In 1950s Taiwan, a dish called Mongolian BBQ became hugely popular. It drew on the stereotypes of the time that Mongolian cuisine was lavish, foreign, and packed with meat. It became common to call this style of meaty stir fry "Mongolian," and eventually, Mongolian beef has become a famous dish in America, too.
Why is Mongolian beef so tender? ›
BAKING SODA
This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.
What is another name for Mongolian beef? ›
Stir-Fried Spicy Beef (Previously: Mongolian Beef)
Sliced beef marinated in soy and then stir-fried with peppers and onions.
What type of meat do Mongolians eat? ›
Mongolian foods are simple and full of variety of meat that includes mutton, beef, camel, horse, sheep even marmot. There are some Mongolian cuisine accompany meat with vegetables, noodles, rices and pasta. People mainly eat sheep and goat meat but not much beef, camel, pork and horse meat.
What does Mongolian sauce contain? ›
This Mongolian sauce is a delicious combo of soy sauce, brown sugar and corn flour (cornstarch) mixture. The key elements of this sauce are soy sauce and brown sugar. These two ingredients create the contrasting flavors of sour and sweet. And obviously, they are the 'must' ingredients of this sauce.
Why Mongolian meat is good? ›
Therefore, Mongolia pastureland grass-feed animals' meat is considered organic because it contains low heavy metals compared to the other farm-breed animal meat. Instead, Mongolian meat contains a higher amount of essentials metals such as iron and zinc. Moreover, it is rich in protein.