Mongolian beef with hamburger is a Chinese-American-style skillet dish made with ground beef, scallions, and a glossy soy, brown sugar, garlic, and ginger sauce. It keeps the sweet-savory character of restaurant-style Mongolian beef while using everyday ground beef for a quick, easy-to-serve dinner.
Ingredients
- 1 pound (454 g) ground beef, preferably 85% lean
- 1 teaspoon (5 ml) neutral cooking oil, such as canola, if needed for the skillet
- 3 garlic cloves (about 9 g), finely minced
- 1 tablespoon (6 g) finely grated fresh ginger
- 4 scallions (about 60 g), thinly sliced, with the white and green parts separated
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (80 ml) water
- 1/3 cup (67 g) packed light brown sugar
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water, for the cornstarch slurry
- 1 teaspoon (5 ml) toasted sesame oil, optional
- 1/4 teaspoon (0.5 g) red pepper flakes, optional, or more to taste
Instructions
- Prepare the sauce and aromatics. In a small bowl, stir together the soy sauce, 1/3 cup water, and brown sugar until the sugar is mostly dissolved. In a second small bowl, whisk the cornstarch with the 2 tablespoons cold water until smooth; set it aside. Mince the garlic, grate the ginger, and slice the scallions, keeping their white and green parts separate. Having everything ready before you start cooking helps prevent the garlic from scorching while you measure the sauce.
- Heat the skillet. Set a large skillet over medium-high heat and let it warm for about 2 minutes. Add the teaspoon of oil if the beef is very lean or the pan is not nonstick. With 85% lean beef, the meat will release some fat as it cooks, so you may need little or no added oil.
- Brown the ground beef. Add the beef and break it into small, bite-size crumbles with a sturdy spatula. Spread it across the skillet and cook for about 8 minutes, stirring and turning the pieces every minute or two. Let the beef sit briefly between stirs so it browns instead of steaming. Use a food thermometer to check that the ground beef reaches 160°F (71°C), the USDA FSIS safe minimum internal temperature. If there is a large amount of rendered fat, carefully spoon off most of it, leaving about a tablespoon in the pan for flavor.
- Cook the aromatics. Add the white parts of the scallions, garlic, ginger, and red pepper flakes, if using. Stir constantly for about 1 minute, just until fragrant. Keep the pan moving: minced garlic can turn bitter if it browns too deeply, and ginger needs only a short cook to release its aroma.
- Add the sauce. Pour the soy sauce mixture into the skillet and stir to coat the beef. Bring it to a gentle simmer, then cook for about 3 minutes. Scrape the bottom of the pan as you stir to loosen browned bits. The sauce will look relatively thin at this point; the cornstarch slurry will thicken it in the next step.
- Thicken and finish. Whisk the slurry once more, since cornstarch settles quickly, then slowly pour it into the simmering skillet while stirring. Cook for about 2 minutes, until the sauce turns glossy and clings to the beef. Stir in the green scallion tops and optional sesame oil, then cook for 1 final minute. If the sauce gets thicker than you like, loosen it with a tablespoon of water at a time. Taste before adding anything salty; soy sauce provides plenty of seasoning.
- Serve while hot. Spoon the beef and sauce over cooked rice, or serve it with noodles or vegetables. Take care to include some sauce with each portion, since it carries the ginger, garlic, and sweet-salty flavor through the dish.
Tips
- Choose the right beef and manage the fat. Ground beef around 85% lean gives you enough fat to brown the meat without making the finished sauce overly greasy. Leaner beef works too, but add the small amount of oil if needed. If your package is fattier, drain most of the rendered fat after browning so the sauce can coat the crumbles instead of separating.
- Use fresh ginger if you can. Fresh ginger gives the sauce a brighter, lightly peppery flavor. If you only have ground ginger, use 1/2 teaspoon (about 1 g) in place of the tablespoon of fresh; the sauce will taste warmer and less fresh. Add it with the garlic, but avoid increasing the amount too much, since dried ginger is concentrated.
- Adjust sweetness and salt thoughtfully. Brown sugar is easy to dissolve and gives the sauce a rounded caramel note. You can reduce it to 1/4 cup (50 g) for a less sweet result, though the sauce will be less syrupy. Low-sodium soy sauce is useful here because it leaves more room to balance the sweetness. If you only have regular soy sauce, start with 1/3 cup (80 ml) soy sauce and 2/3 cup (160 ml) water, then taste the finished sauce before adjusting.
- Keep the sauce smooth. Mix cornstarch with cold water immediately before using it; adding dry cornstarch directly to a hot pan can leave lumps. The sauce thickens further as it cools, so stop cooking when it coats the beef rather than waiting for it to become very sticky in the skillet.
Serving Suggestions
Steamed white rice is a straightforward match because it absorbs the sweet-savory sauce; brown rice also works, with a nuttier flavor and chewier texture. For a bowl-style meal, add steamed broccoli, green beans, or bok choy alongside the beef. Keep the vegetables simply seasoned so they do not compete with the sauce. If you prefer noodles, serve the beef over cooked lo mein-style wheat noodles or rice noodles, and loosen the pan sauce with a splash of water if it needs help coating them.
For a fresh contrast, add thinly sliced cucumber, shredded cabbage, or a small side salad dressed with rice vinegar. Sesame seeds can be sprinkled over the top, and extra sliced scallion greens add a mild onion bite. If serving a group, put optional red pepper flakes or chili crisp on the table rather than making the entire skillet spicy; that lets each person adjust their portion. A complete plate usually needs no extra sauce, but a little warm water stirred into the pan can help distribute any sauce left behind.
Variations
Add vegetables: After browning the beef and draining excess fat, cook thinly sliced bell pepper, mushrooms, or shredded carrots in the skillet until just tender. Then continue with the garlic, ginger, and sauce. Vegetables release moisture, so let that liquid cook off briefly before adding the sauce; otherwise, the finished coating may be thinner.
Make it spicier or milder: Leave out the red pepper flakes for a mild version, or increase them gradually. A sliced fresh chili can be cooked with the aromatics for a sharper heat. For a more pronounced sesame note, add a few drops of toasted sesame oil at the end rather than using it as the main cooking oil, since its flavor is best preserved as a finishing touch.
Use another ground meat: Ground turkey or chicken can replace the beef, but the flavor will be milder and the meat may be leaner. Cook poultry to 165°F (74°C) as checked with a food thermometer, and add a teaspoon of neutral oil if the pan looks dry. Ground pork can also work; cook it to 160°F (71°C). These swaps make a different-tasting version, but the same sauce and method still apply.
Storage and Reheating
Transfer leftovers to a covered, shallow container and refrigerate within 2 hours of cooking. The beef keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since separate containers make it easier to cool promptly and reheat portions evenly. For longer storage, freeze the cooled beef in an airtight freezer-safe container for up to 2 to 3 months for best quality. Thaw it in the refrigerator before reheating.
Reheat a portion in a skillet over medium-low heat with a tablespoon or two of water, stirring until the sauce loosens and the beef is hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), as checked with a food thermometer. If the sauce looks tight after chilling, add more water a little at a time; avoid boiling it hard, which can make the beef seem dry and the sauce overly thick.
Frequently Asked Questions
Is Mongolian beef with hamburger the same as traditional Mongolian food?
Mongolian beef as commonly served in North American restaurants is generally considered a Chinese-American restaurant-style dish, rather than a traditional dish from Mongolia. Recipes vary, but they often pair beef with a sweet, savory soy-based sauce. This version uses ground beef as a convenient alternative to thinly sliced steak.
Can I make this recipe with frozen ground beef?
Thaw ground beef safely in the refrigerator before cooking, then break it into crumbles in the skillet as directed. For a faster method, you can thaw it in a sealed, leakproof bag submerged in cold water, changing the water every 30 minutes, and cook it immediately afterward. Do not leave meat thawing on the counter.
Why did my sauce turn lumpy or too thick?
Usually, the cornstarch was added dry or the slurry was not stirred before it went into the pan. Always whisk cornstarch with cold water first, then whisk again just before pouring it into the simmering sauce. If the sauce thickens too much, stir in warm water a tablespoon at a time until it coats the beef the way you like.
Can I make the beef ahead?
Yes. You can cook the beef and sauce up to 3 to 4 days ahead and refrigerate it promptly in a covered container. The sauce may firm up in the refrigerator, but it will loosen as it warms with a splash of water. For the best texture and color, slice the scallions shortly before serving or reserve some fresh green tops for garnish.
What can I use instead of soy sauce?
Tamari is a practical substitute and has a similar savory character; check the label if you need a gluten-free product, since some tamari is made with wheat. Coconut aminos can also work, but they are generally sweeter and less salty, so the finished sauce will taste different. Start with the recipe amount, then adjust cautiously after simmering rather than adding extra salt at the beginning.
How can I serve it without rice?
Try it over cooked noodles, cauliflower rice, or a bed of steamed vegetables, or spoon it into lettuce cups for a less formal meal. If using lettuce cups, let the beef cool for a few minutes so the leaves stay crisp, and serve extra sauce on the side. The recipe’s serving count stays the same, though the amount of rice or vegetables needed will depend on what else is on the table.
Related
- Mongolian Pork Tenderloin With a Glossy Ginger Sauce
- Mongolian Tofu Recipe with a Sticky Garlic-Ginger Sauce
- Mongolian Chicken Recipe for a Fast Dinner
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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