Mongolian Ground Beef Stir Fry: Weeknight Gold, Takeout Bold

Forget the 12-ingredient takeout order and the mystery sauce. This Mongolian Ground Beef Stir Fry hits all the sweet-salty-savory notes in 20 minutes with pantry staples and zero drama.

It’s sticky, glossy, and ridiculously satisfying—like your favorite restaurant, but faster, cheaper, and you’re the boss. If you can brown beef and stir a spoon, you’re about to be a hero.

Ready to crush dinner without wrecking your kitchen or your budget?

Why This Recipe Never Fails

This dish uses ground beef for maximum flavor-to-time ratio—no slicing steak, no stress. The sauce is balanced with a simple combo of soy, brown sugar, garlic, and ginger, so it tastes like a splurge with grocery-store ingredients.

High heat plus cornstarch gives that iconic glossy coating that clings to beef and veggies like a pro. And it’s flexible—rice, noodles, lettuce cups, you name it—so leftovers never feel like leftovers.

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 10 minutes
Cooking Time: 12–15 minutes
Calories: ~480 per serving (with rice, ~650)

Key Ingredients

1 lb (450 g) lean ground beef (85–90% lean works best)
2 tbsp neutral oil (avocado, canola, or peanut)
4 cloves garlic, minced
1 tbsp fresh ginger, minced (or 1 tsp ground ginger in a pinch)
1/2 cup low-sodium soy sauce
1/3 cup brown sugar (light or dark)
1/2 cup beef or chicken broth (or water)
1–1.5 tbsp cornstarch (for thickening)
1–2 tsp rice vinegar (brightness)
1–2 tsp toasted sesame oil (aroma)
1/2 tsp crushed red pepper flakes (optional heat)
1 red bell pepper, thinly sliced
1 small onion, sliced (yellow or red)
3 cups broccoli florets (fresh or thawed frozen)
4 green onions, sliced (plus extra for garnish)
2 tsp sesame seeds (garnish, optional)
Cooked rice or noodles (for serving)

The Method – Instructions

Make the sauce. In a bowl, whisk soy sauce, brown sugar, broth, cornstarch, rice vinegar, sesame oil, and red pepper flakes.
Set aside. The cornstarch needs a cold liquid—no lumps, no drama.
Heat the pan. Set a large skillet or wok over medium-high heat.
Add 1 tbsp oil and let it shimmer.
Brown the beef. Add ground beef, breaking it up. Cook until no pink remains and edges start to crisp, 5–6 minutes.
If there’s excess fat, drain or blot so the sauce clings better.
Sauté aromatics. Push beef to the edges. Add remaining 1 tbsp oil, then garlic and ginger to the center.
Cook 30 seconds until fragrant—don’t burn the garlic or it gets bitter.
Add veggies. Toss in onion, bell pepper, and broccoli. Stir-fry 3–4 minutes until crisp-tender.
You want snap, not mush.
Sauce it up. Whisk the sauce again, then pour over everything. Stir constantly 1–2 minutes as it thickens and glazes the beef and veg.
If too thick, splash in more broth; if too thin, simmer 30–60 seconds more.
Finish. Stir in green onions. Taste and adjust: more vinegar for brightness, more soy for salt, a pinch of sugar if you want sweeter.
Serve. Spoon over hot rice or noodles.
Garnish with sesame seeds and extra green onions. Bask in compliments.

Tips for Storing & Reheating

Fridge: Store in an airtight container up to 4 days.
Freezer: Cool completely, then freeze up to 2 months.
Thaw overnight in the fridge.
Reheat: Skillet over medium with a splash of water or broth to loosen the sauce. Microwave works too, 60–90 seconds, stirring halfway.
Meal prep: Pack with rice and steamed veggies in portions.
Keep sauce slightly looser if planning to reheat later.

Healthy Highlights

Protein-packed: Ground beef delivers iron, B12, and staying power. You’ll actually feel full—imagine that.
Veg-forward: Broccoli, pepper, and onion add fiber, vitamins A/C/K, and crunch without extra calories.
Sodium-smart: Using low-sodium soy and controlling salt beats most takeout versions by a mile, IMO.
Customizable carbs: Serve with brown rice, cauliflower rice, or high-protein noodles to fit your goals.

Nutrition Stats

Approximate per serving (stir-fry only, 1/4 of recipe):

Calories: ~480
Protein: ~28 g
Carbohydrates: ~32 g
Sugars: ~16 g
Fat: ~26 g
Saturated Fat: ~8–9 g
Fiber: ~4 g
Sodium: ~900–1100 mg (varies by soy sauce)

Add ~170 calories for 1 cup cooked white rice, or ~215 for brown rice.

Numbers will vary based on beef leanness and exact ingredients, FYI.

Watch Out for These Traps

Overcrowding the pan: Steaming kills browning. Use a big skillet or cook beef in two rounds.
Skipping the cornstarch: The sauce won’t cling; you’ll get soupy vibes.
Don’t do it.
Burning the garlic: Add it after the beef browns and cook briefly.
Too salty: Use low-sodium soy and taste before adding more salt. Salt can’t be “unsalted.”
Soggy veggies: High heat, short cook.
Keep them crisp.

Different Ways to Make This

Lean and mean: Use 93% lean beef; add 1 tsp oil to prevent sticking.
Lower sugar: Cut brown sugar to 2 tbsp and add 1–2 tbsp monk fruit or just go less sweet—it still slaps.
Spicy edition: Add 1–2 tsp chili-garlic sauce or gochujang, and a fresh sliced chili.
Gluten-free: Swap tamari or coconut aminos, and ensure broth and vinegar are GF.
Veg swap: Snow peas, carrots, zucchini, or baby corn all play nice. Use what’s in the fridge.
Protein twist: Ground turkey, chicken, or plant-based crumbles work with the same sauce.
Noodle bowl: Toss with lo mein, udon, or rice noodles plus a splash more broth to coat.
Lettuce wraps: Serve in butter lettuce with cucumber and extra green onions for crunch.

FAQ

Can I make this ahead?

Yes.

Cook fully, cool, and store up to 4 days. Reheat with a splash of water or broth to revive the glaze.

For best texture, keep green onions separate and add fresh when serving.

What if I don’t have fresh ginger?

Use 1 teaspoon ground ginger. Add a squeeze of lime or extra rice vinegar to brighten since ground ginger is less punchy.

How do I keep the beef from turning gray?

Start with a hot pan, don’t overcrowd, and let it sear before stirring too much.

Browning equals flavor—patience pays.

Is there a way to reduce sodium?

Use low-sodium soy sauce, swap part of the soy with water or broth, and don’t add extra salt. Taste at the end and adjust in small steps.

Can I use frozen vegetables?

Absolutely.

Thaw and pat dry first, or cook them hot and fast so they don’t water down the sauce. Add 30–60 seconds to the sauté time as needed.

What’s the best rice for serving?

Jasmine rice for aroma and stick, basmati for fluff, or brown rice for extra fiber.

Cauliflower rice if you want low-carb—just warm it separately to avoid watering down the pan.

How do I make it extra glossy?

Ensure your cornstarch is fully dissolved, simmer the sauce briefly to activate it, and don’t drown the pan. A teaspoon of honey can also boost sheen.

Wrapping Up

Mongolian Ground Beef Stir Fry is your cheat code for high-impact flavor with low-effort moves.

It’s fast, flexible, budget-friendly, and borderline addictive. Make it once, and it’ll slide into your weekly rotation like it always belonged there.

Now go claim your “better than takeout” crown—no delivery fee required.