Easy Mongolian Ground Beef for Busy Weeknights

Craving the bold, savory-sweet flavors of Mongolian beef but short on time? This Easy Mongolian Ground Beef for Busy Weeknights is your answer.

This simplified takeout-inspired recipe swaps traditional flank steak for ground beef, making it quicker, budget-friendly, and perfect for hectic weeknight dinners.

Ready in just 20 minutes, it delivers the same glossy, umami-packed sauce and restaurant-quality taste with minimal effort. Let’s get cooking.

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Why You’ll Love This Recipe

This Mongolian ground beef recipe is a game-changer for busy nights:

• Lightning Fast: From prep to plate in under 20 minutes.

• Budget-Friendly: Ground beef is affordable and easy to find.

• Family-Friendly: Mild flavors that kids and adults love, with customizable spice levels.

• Versatile: Serve it over rice, noodles, or even in lettuce wraps for a low-carb option.

Perfect for those evenings when you want a delicious, satisfying meal without the fuss of takeout!

Ingredients for Easy Mongolian Ground Beef

Here’s what you’ll need to whip up this quick and tasty dish:

For the Ground Beef:

• 1 lb ground beef (80/20 or lean)

• 1 tbsp vegetable oil

• 1/4 tsp salt

• 1/4 tsp black pepper

For the Mongolian Sauce:

• 1/4 cup low-sodium soy sauce

• 1/4 cup water

• 3 tbsp dark brown sugar, packed

• 1 tbsp hoisin sauce

• 1 tsp sesame oil

• 1 tsp cornstarch

• 1/2 tsp red pepper flakes (optional, for a spicy kick)

For the Stir-Fry:

• 3 cloves garlic, minced

• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)

• 4 green onions, sliced into 1-inch pieces

• 1/2 cup shredded carrots or sliced bell peppers (optional, for extra texture)

To Serve:

• Cooked white rice, jasmine rice, or noodles

• Sesame seeds or chopped green onions (optional, for garnish)

Step-by-Step Instructions

This recipe is so simple, you’ll have dinner on the table in no time.

Step 1: Cook the Ground Beef

1. Heat the Pan: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

2. Brown the Beef: Add the ground beef, salt, and black pepper. Cook for 5-7 minutes, breaking it up with a spatula, until browned and cooked through. Drain excess fat if needed, especially if using fattier beef.

3. Set Aside: Remove the beef to a plate or keep it in the skillet if there’s minimal grease.

Step 2: Prepare the Mongolian Sauce

1. In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, sesame oil, cornstarch, and red pepper flakes (if using). This creates the signature sweet-savory sauce.

2. Set the sauce aside while you prep the aromatics.

Step 3: Stir-Fry the Aromatics

1. In the same skillet, add a splash of oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant.

2. If using carrots or bell peppers, add them now and stir-fry for 1-2 minutes until slightly softened but still crisp.

Step 4: Combine and Simmer

1. Add the Sauce: Pour the prepared sauce into the skillet, stirring to combine with the aromatics. Let it simmer for 1-2 minutes until it thickens slightly.

2. Add the Beef: Return the ground beef to the skillet, stirring to coat it evenly in the sauce. Cook for 1-2 minutes until heated through.

3. Add Green Onions: Stir in the green onions and cook for 30 seconds to soften slightly.

Step 5: Serve

1. Serve the Mongolian ground beef hot over steamed rice, noodles, or in lettuce wraps for a lighter option.

2. Garnish with sesame seeds or extra green onions for a pop of color and flavor.

Tips for the Best Mongolian Ground Beef

• Use Lean Ground Beef: An 80/20 or leaner ground beef prevents the dish from becoming too greasy. If using fattier beef, drain the excess fat after browning.

• Balance the Sauce: Adjust the brown sugar to 2 tablespoons for a less sweet version or add more red pepper flakes for extra heat.

• Add Veggies: Shredded carrots, bell peppers, or even broccoli florets add color and nutrition without extra prep time.

• Make It Low-Carb: Swap rice for cauliflower rice or serve in lettuce cups for a keto-friendly meal.

• Double the Recipe: This dish reheats well, so make extra for lunch the next day!

Why This Recipe Works for Busy Nights

This Easy Mongolian Ground Beef for Busy Weeknights is a lifesaver because it uses pantry staples and ground beef, which cooks faster than traditional beef strips.

The sauce comes together in minutes, and the one-pan method keeps cleanup simple. The result is a dish that tastes like takeout but is ready faster than delivery could arrive!

Serving Suggestions

• Over Rice: Pair with jasmine rice, brown rice, or fried rice for a classic combo.

• With Noodles: Serve over lo mein, rice noodles, or ramen for a slurpable meal.

• In Lettuce Wraps: Use butter lettuce or romaine for a low-carb, crunchy alternative.

• Side Dishes: Pair with steamed edamame, a quick cucumber salad, or veggie spring rolls for a complete meal.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in a skillet over medium heat with a splash of water to revive the sauce, or microwave in 30-second intervals, stirring in between.

• Freezing: Freeze the cooked beef and sauce (without green onions) for up to 2 months. Thaw overnight in the fridge before reheating.

This Easy Mongolian Ground Beef for Busy Weeknights is the ultimate solution for those evenings when you want something delicious, fast, and fuss-free.

With its sticky, savory-sweet sauce and versatile serving options, it’s sure to become a staple in your dinner rotation. Try it out and let us know how it saves your busy weeknight in the comments.

Happy cooking.

Easy Mongolian Ground Beef

This recipe for Easy Mongolian Ground Beef is a quick, budget-friendly, 20-minute weeknight dinner with a savory-sweet sauce that tastes just like takeout.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American, asian

Ingredients Method

Ingredients

  

For the Ground Beef

• 1 lb ground beef 80/20 or lean
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Mongolian Sauce:

• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 3 tbsp dark brown sugar packed
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp red pepper flakes optional, for a spicy kick

For the Stir-Fry

• 3 cloves garlic minced
• 1 tsp grated fresh ginger or 1/2 tsp ground ginger
• 4 green onions sliced into 1-inch pieces
• 1/2 cup shredded carrots or sliced bell peppers optional, for extra texture

To Serve

• Cooked white rice jasmine rice, or noodles
• Sesame seeds or chopped green onions optional, for garnish

Method

 

1. Make the sauce by mixing soy sauce, water, brown sugar, hoisin, sesame oil, cornstarch, and red pepper flakes if using.
2. Cook the beef by heating oil in a pan, adding ground beef with salt and pepper, and cooking until browned. Drain extra fat.
3. Stir in garlic and ginger, cooking for 30 seconds.
4. Add carrots or bell peppers if using, and cook for 1–2 minutes.
5. Pour in the sauce and cook until it thickens, about 2 minutes.
6. Return the beef to the pan and mix well.
7. Stir in green onions, then serve over rice or noodles.