Ground Mongolian Beef

by Sabrina SnyderPublished: January 22, 2018 36 Comments
5 from 9 votes

Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Ground Mongolian Beef with a sweet and spicy sauce that is crispy and tender without having to buy steak and it’s done in 20 minutes.

Ground beef recipe are a go to for us during the week and aside from the popular Korean Ground Beef we’re a big fan of Mongolian Beef, our favorite takeout copycat food.

Ground Mongolian Beef in bowl with broccoli, carrots and rice.

How to make Ground Mongolian Beef?

  • I like to brown the beef really well and keep the crumbles on the larger side.
  • I add the sesame seeds while cooking to get more of a toasted flavor from them.
  • If you want even more of a classic Mongolian beef flavor add more green onions cooked down in addition to garnishing with them.
  • Top with spicy mayo or make it into a burrito (coming tomorrow).

We have been making ground meat versions of our classic Asian food favorites like Ground Kung Pao Chicken (1 Pan!), Ground Orange Chicken (1 Pan!) in addition to the ground Korean beef.

Why make them with ground meat? Well for one it takes a third of the time. Secondly if you brown the beef/chicken really well it still tastes crispy. No deep frying is needed and it makes a great easy meal served over rice with some vegetables.

ground beef, rice, broccoli and carrots with mongolian beef sauce.

Want more Asian Food Recipes?

Tools used in the making of this Ground Mongolian Beef:
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Mirin: A sweetened Asian wine, if you don’t use this use white wine with a 1/2 teaspoon of sugar.

Recipe

Save
Save Print Review

Ground Mongolian Beef

5 from 9 votes
  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Main Course
  • Cuisine: Asian
  • Author: Sabrina Snyder
Ground Mongolian Beef With A Sweet And Spicy Sauce That Is Crispy And Tender Without Having To Buy Steak And It's Done In 20 Minutes.

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon sesame oil
  • 3 cloves garlic , minced
  • 2 tablespoons fresh ginger , minced
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped scallions

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Heat a large pan over medium high heat.
  2. Brown the meat really deeply with sesame oil.
  3. Once browned, drain most of the fat, then add the garlic and ginger.
  4. Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes.
  5. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  6. Top with green onions, toss together and serve.

Nutrition Information

Yield: 4 Servings, Amount per serving: 327 calories, Calories: 327g, Carbohydrates: 34g, Protein: 26g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 963mg, Potassium: 518mg, Fiber: 1g, Sugar: 29g, Vitamin A: 160g, Vitamin C: 3.1g, Calcium: 54g, Iron: 3.5g

All images and text © for Dinner, then Dessert.

Keyword: ground Mongolian beef
Save

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

 

Mongolian beef made with ground beef
ground beef with broccoli and carrots over rice

You May Like

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. This is so flavorful and delicious! All my family loved it including my teen boys and 8 year-old. I wish I had tripled the recipe because it didn’t last long! A day or two later, I was asked to make it again soon.

    Reply

  2. Made this for lunch today with about half the sugar. Also added mushrooms and doubled the sauce so we could pour the extra over rice. 😉 It was delicious! Served with sauteed bok choy in oyster sauce. Family ate it all up. Thank you for such an easy yet delicious recipe!

    Reply

  3. My entire family loved this recipe. Would have liked more sauce though. What in the recipe should be doubled to add twice the sauce?

    Reply

  4. This was easy and delicious! I will make it again and again. Due to the shortage of meat at the store, I used carne asada instead of ground beef. It worked fine as a substitute. Thank you for a great recipe! I added some thinly shaved carrot on the side, with the green onion it was beautifully balanced in color and eye catching.

    Reply

  6. This recipe was extremely sweet for our taste buds. It was also too salty for my Hong Kong girlfriend. We didn’t have Mirin so we used the suggested white wine with 1/2 tsp brown sugar. Overall, this dish works very well with white rice, but can be overpowering with other dishes. Next time, I will probably cut the brown sugar and soy sauce in half. Thanks for the recipe! ?

    Reply

  7. I made this dish tonight and it was delicious. My only comment would be that it says it’s a main dish but is only feeds 3 “regular size” eaters (me and teenage daughter) and husband would have loved seconds but there was only enough to make these 3 plates. I will double it next time now that I know my family loves it. And you’re right very inexpensive and easy and quick to make

    Reply

  8. This is no where near to being Mongolian or Chinese…. this is more Japanese in flavors, since the chinese done use Mirin

    Reply

  10. Brilliant! I made this last night for my family and everyone devoured it. I love Mongolian beef but rarely make it because I don’t take the time to buy the proper cut of meat, etc. Using ground meat is such a great idea and I have to say that its very likely that I will only make it this way from now on. Thank you for this great recipe!

    Reply

  16. I made this dish last night, cutting it exactly in half, for my wife and I. I presented it on rice with steamed broccoli just as in the photo. It was very tasty and we both enjoyed it. Very quick recipe to make, Better have your sides ready when you start final steps!

    Reply

  17. We loved this recipe. My hubby said to add this to our recipe list. Both of our kids loved it (ages 7 and 10). We put the meat over a rice bed and mixed it up.

    Reply