Ground Mongolian Beef

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.

Ground Mongolian Beef in bowl with broccoli and carrots
5 from 16 votes

Ground Mongolian Beef

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.
Course Main Course
Cuisine Asian
Keyword ground Mongolian beef
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 327 kcal
Author Sabrina Snyder


  • 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


  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 Facts
Ground Mongolian Beef
Amount Per Serving
Calories 327 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 70mg23%
Sodium 963mg42%
Potassium 518mg15%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 29g32%
Protein 26g52%
Vitamin A 160IU3%
Vitamin C 3.1mg4%
Calcium 54mg5%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.


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

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This is the third recipe I have tried from you so far, and it’s another winner! Hubby approved! I served it with some leftover rice from take-out and steamed broccoli on the side. Thanks for another great recipe.

    1. I loved this recipe, hubby is a chef of a japanese/ peruvian restaurant, he loved it thank you for sharing your knowledge with all the housewife and everyone else that is into the cooking

  2. This was amazing, I had never had Mongolian beef before and i enjoyed this immensely. I had to make a double batch the second time i made it because everyone enjoyed it so much.

  3. This turned out great!!! I modified it a bit to make it Keto friendly! Skipped the mirin, used swerve brown sugar (1/4 c), and gluten free soy sauce. I also added sriracha and sautéed veggies! Broccoli, onion, cabbage and red bell pepper! Served over cauliflower-rice! Yummmmmm!!

  4. Yummy dish I had for dinner & super easy to make. Then added more spicy rich flavorful dish on the rice.

  5. Why are scallions listed on the recipe, yet aren’t in the instructions? This dish is amazing and I just ended up adding in the scallions during the cooking of the beef.

  6. This is an easy recipe and the flavor is fabulous. I only give it two stars because the ground beer texture was terrible. With flank steak or pork it would be great. It seemed grainey just simply unpleasant texture wise. I will try this again with the flank steak or pork, but never again with ground beef!

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