Bursting with bold flavors and a rich, savory sauce, Mongolian Ground Beef is a quick and satisfying dish that transforms simple ingredients into a restaurant-quality meal. With its perfectly seasoned beef, aromatic garlic and ginger, and a luscious glaze of sweet and salty sauce, this dish is ideal for busy weeknights when you crave something hearty yet effortless. Served over a bed of warm white rice, it soaks up every drop of the flavorful sauce, making it a comforting favorite that pairs well with a variety of sides.
Ingredient Breakdown
The foundation of this dish lies in selecting high-quality ingredients that create a perfect balance of flavor and texture. Lean ground beef with a fat content of 85/15 offers just the right amount of richness without making the dish greasy. Tamari or soy sauce brings deep umami notes, with tamari offering a slightly smoother taste and soy sauce adding a saltier punch. A splash of beef broth enhances the meaty richness, creating a well-rounded base, while rice vinegar introduces a subtle tang that keeps the dish from feeling too heavy. Brown sugar plays a crucial role in adding caramelized sweetness, complementing the salty elements for a signature Mongolian beef taste. Cornstarch thickens the sauce into a silky, restaurant-style glaze, ensuring it clings beautifully to the beef. Freshly minced garlic and finely grated ginger add warmth and depth, their fragrant notes infusing every bite. Green onions provide a mild crunch and a pop of color, enhancing both the texture and presentation. Finally, serving this dish over fluffy white rice completes the meal, allowing the grains to absorb the rich sauce for a perfectly balanced bite.
Step-by-Step Preparation Guide
Making the Sauce
A well-balanced sauce is key to achieving the perfect Mongolian Ground Beef. Mixing tamari or soy sauce with beef broth, rice vinegar, brown sugar, and cornstarch ensures a smooth, flavorful blend that thickens beautifully when heated. Whisking the ingredients until fully dissolved prevents the cornstarch from clumping and guarantees even distribution of flavors.
Cooking the Ground Beef
To develop the best texture, the ground beef should be cooked over medium heat, breaking it into small crumbles to ensure even browning. A proper sear enhances the depth of flavor, while draining excess grease prevents the dish from becoming too oily. Seasoning the beef with salt and black pepper as it cooks builds a solid base of flavor.
Infusing Flavor with Aromatics
Once the beef is browned, minced garlic and grated ginger are added to the pan. These ingredients should be sautéed just until fragrant, about 2-3 minutes, to avoid burning. Their bold aromas meld with the beef, infusing the dish with warmth and complexity.
Simmering & Thickening the Sauce
Pouring the prepared sauce into the skillet allows the beef to absorb the rich flavors while the cornstarch works its magic, thickening the mixture to a glossy, velvety consistency. Stirring continuously ensures the sauce coats every piece of beef evenly. Adding green onions towards the end allows them to soften slightly while retaining their fresh crunch.
Recipe Tips & Frequently Asked Questions
The best way to keep the beef tender and juicy:
Avoid overcooking; once browned, let it simmer gently in the sauce to absorb flavor.
Adjusting the sauce thickness based on personal preference:
Add a bit more cornstarch for a thicker consistency or a splash of broth to thin it out.
How to store leftovers and reheat without losing flavor:
Store in an airtight container and reheat gently in a pan to maintain texture.
Substitutions for soy sauce, sugar, or broth:
Coconut aminos for a lower-sodium alternative, honey instead of brown sugar, or chicken broth for a lighter taste.
Can I use ground turkey or chicken instead of beef?
Yes, but adjust seasoning and reduce cooking time to prevent dryness.
How do I make this dish spicier?
Add crushed red pepper flakes, Sriracha, or a drizzle of chili oil.
Can I make this dish ahead of time?
Yes, prepare in advance and store for up to three days for a quick meal.
What’s the best way to thicken the sauce if it’s too runny?
A small cornstarch slurry (mixed with cold water) will fix this in minutes.
What to Serve With This Recipe
This dish pairs beautifully with a variety of sides that complement its bold, savory flavors. Fluffy white rice is the classic choice, but jasmine or brown rice adds a slight nuttiness. Steamed vegetables such as broccoli, bok choy, or snow peas provide a fresh contrast and balance the richness. For a fun twist, serve it over lo mein or rice noodles for a takeout-style experience. Adding a final crunchy topping like toasted sesame seeds or crispy shallots enhances the texture, making every bite more satisfying.
Mongolian Ground Beef is a simple yet flavor-packed dish that delivers restaurant-quality taste in under 30 minutes. By balancing sweet, savory, and umami flavors with just the right amount of heat, this meal is both satisfying and versatile. Whether served over rice, noodles, or alongside vibrant vegetables, it’s an easy go-to recipe that is sure to become a favorite.
Ingredients
1 lb lean ground beef
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon cornstarch
⅓ cup tamari or premium soy sauce
¼ cup low-sodium beef broth
2 teaspoons rice vinegar
2 tablespoons granulated brown sugar
1-inch piece of fresh ginger, finely grated
4 cloves garlic, minced finely
3-4 stalks green onions, finely sliced
Cooked white rice, for serving
Instructions
In a small mixing bowl, whisk together the tamari or soy sauce, beef broth, rice vinegar, brown sugar, and cornstarch until fully combined. Ensure the sugar dissolves completely and the cornstarch is evenly dispersed to create a smooth, flavorful sauce. Set aside.
Heat a large skillet over medium heat and add the ground beef. Season it with salt and black pepper, breaking it apart with a spatula as it cooks. Stir occasionally to achieve even browning and cook until no pink remains. Drain any excess grease if necessary.
Reduce the heat to medium-low and add the minced garlic and grated ginger to the pan. Stir well, allowing the aromatics to release their rich fragrance without burning. This process should take about 2-3 minutes.
Pour the prepared sauce into the skillet, stirring continuously to ensure the beef is thoroughly coated. Let the mixture simmer, allowing the sauce to thicken and develop a rich consistency. This should take approximately 1-2 minutes.
Once the sauce has reached the desired thickness, sprinkle in the sliced green onions. Stir gently and allow them to soften slightly, cooking for an additional 2 minutes to retain their vibrant color and mild crunch.
Serve the Mongolian Ground Beef hot over a bed of fluffy white rice, with optional steamed vegetables on the side for a complete and satisfying meal.
Mongolian Ground Beef Recipe
Ingredients
- 1 lb lean ground beef
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- ⅓ cup tamari or premium soy sauce
- ¼ cup low-sodium beef broth
- 2 teaspoons rice vinegar
- 2 tablespoons granulated brown sugar
- 1- inch piece of fresh ginger finely grated
- 4 cloves garlic minced finely
- 3-4 stalks green onions finely sliced
- Cooked white rice for serving
Instructions
- In a small mixing bowl, whisk together the tamari or soy sauce, beef broth, rice vinegar, brown sugar, and cornstarch until fully combined. Ensure the sugar dissolves completely and the cornstarch is evenly dispersed to create a smooth, flavorful sauce. Set aside.
- Heat a large skillet over medium heat and add the ground beef. Season it with salt and black pepper, breaking it apart with a spatula as it cooks. Stir occasionally to achieve even browning and cook until no pink remains. Drain any excess grease if necessary.
- Reduce the heat to medium-low and add the minced garlic and grated ginger to the pan. Stir well, allowing the aromatics to release their rich fragrance without burning. This process should take about 2-3 minutes.
- Pour the prepared sauce into the skillet, stirring continuously to ensure the beef is thoroughly coated. Let the mixture simmer, allowing the sauce to thicken and develop a rich consistency. This should take approximately 1-2 minutes.
- Once the sauce has reached the desired thickness, sprinkle in the sliced green onions. Stir gently and allow them to soften slightly, cooking for an additional 2 minutes to retain their vibrant color and mild crunch.
- Serve the Mongolian Ground Beef hot over a bed of fluffy white rice, with optional steamed vegetables on the side for a complete and satisfying meal.
