When you don’t have time to wait for the deliver driver, make this Mongolian Ground Beef at home in less than a half hour! Whatever you normally leave for a tip, now you can keep it for yourself! Go out and buy yourself something nice. Maybe a cute apron to wear when you make this over and over again?

We nosh on quite a bit of ethnic, Asian-inspired fare here at our house on the regular. I simply love the mix of flavors that include spicy, savory, sweet, sometimes Unami, and a touch of acidity all in one dish. Other household favorites include my take on Korean Crab Cake Sandwiches, these Mind-Blowing Gochujang Chicken Thighs, and everyone swoons over this Refreshing Creamy Peanut Butter Cucumber Salad.

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INGREDIENTS FOR THIS QUICK DINNER:

I like to serve mine over white rice. Sometimes I’ll make a side of green beans because the flavors pair well and I like the contrast of the crunchy veggies. Serve with whatever you’d like… I think this would go awesome over noodles or inside lettuce wraps, too!

Toasted Sesame Oil
Ground Beef
Garlic Cloves
Ginger Puree
Brown Sugar
Hoisin Sauce
Liquid Aminos
Beef Broth
Rice Vinegar
White Sesame Seeds
Red Pepper Flakes
Cornstarch
Salt + Black Pepper
Green Onions

If you’d like to use fresh ginger, totally go for it. I go the easy route and purchase ginger puree to keep in my fridge. You can find it in the refrigerated produce section. Both will work in this recipe. If utilizing fresh just make sure to mince and mash it down to make a paste-like consistency.

MONGOLIAN GROUND BEEF Q&A:

IS THIS TRADITIONAL MONGOLIAN BEEF? This is my shortcut version that has all the same flavors but a different cut of beef. Traditional Mongolian beef is made with thin strip of flank steak. However, sometimes I need dinner on the table in a hurry and this version does not require marinating. By making this with lean ground beef, dinner is on the table in less than 30 minutes.

CAN I MAKE THIS RECIPE AHEAD OF TIME OR FOR MEAL PREP? Oh, for sure! Simply store the finished beef in a sealed container, refrigerated, and microwave or stir fry the amount you want when you’re ready to eat. I often serve this with rice so I store the two separately. You can use white, jasmine, or get fancy with my Easy and Delicious Coconut Rice!

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VIEW ALL RECIPES BY CLICKING HERE!

20-Minute Mongolian Ground Beef Dinner

When you don't have time to wait for the deliver driver, make this Mongolian ground beef at home in less than a half hour!

SERVINGS

Prep Time 5

Cook Time 15

Total Time 20

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Ingredients

MONGOLIAN GROUND BEEF:

1 tbsp. Toasted Sesame Oil
1 lb. Lean Ground Beef
4 Garlic Cloves, minced
2 tsp. Ginger Puree
1/4 cup Brown Sugar
2 tbsp. Hoisin Sauce
1/2 cup Liquid Aminos
1/2 cup Beef Broth
2 tsp. Rice Vinegar
1 tbsp. White Sesame Seeds
1 tsp. Red Pepper Flakes
2 tbsp. Cornstarch
1/2 tsp. Salt
1/2 tsp. Black Pepper
5 Green Onions, cut into larger sections

OPTIONAL FOR SERVING:

White Sesame Seeds
Sliced Green Onions
Korean Chili Flakes

Instructions

Brown the ground beef with toasted sesame oil in a large skillet over medium-high heat. When almost fully cooked, add the garlic cloves and ginger puree. Once fully cooked, add the brown sugar, hoisin, liquid aminos, beef broth, rice vinegar, white sesame seeds, and red pepper flakes. Bring to a low boil.
When boiling, add the cornstarch and stir continuously until it’s fully incorporated and the sauce has started to thicken.
Turn off the heat, season with salt and pepper, fold in the green onions, and serve immediately.

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NOTES ON THIS RECIPE:

Since I add toasted sesame oil for extra flavor, I like to use lean ground beef so there’s no need for draining. I usually opt for 93/7, which can be found at almost every grocery store. If using a higher fat percentage, you may need to drain before adding the brown sugar and other liquids.
If you don’t have beef broth on hand, you can substitute with water if needed. I like the extra flavor the beef broth provides but if you don’t have it… it’s not a deal breaker.
Any leftovers should be kept in a sealed container, refrigerated, and consumed within the next 2 – 3 days.