Mongolian beef with hamburger meat is a quick, takeout-inspired skillet of browned ground beef coated in a glossy soy, brown sugar, garlic, and ginger sauce. It is an American Chinese-style adaptation rather than a traditional Mongolian dish, and using ground beef makes it easy to cook and serve over rice on a busy night.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil
- 1 pound (454 g) ground beef, preferably 85% to 90% lean
- 3 garlic cloves (about 9 g), finely minced
- 1 tablespoon (6 g) freshly grated ginger
- 1/3 cup (80 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
- 1/4 teaspoon (about 0.5 g) red pepper flakes, or to taste
- 1 teaspoon (5 ml) toasted sesame oil
- 4 scallions (about 60 g), thinly sliced, white and green parts separated
- 4 cups (600 g) cooked rice, for serving (optional)
Instructions
- Prepare the ingredients. Mince the garlic, grate the ginger, and slice the scallions, keeping their white and green parts separate. In a small bowl, whisk together the soy sauce, water, brown sugar, cornstarch, and red pepper flakes until the sugar is mostly dissolved and no dry cornstarch remains. Set the sauce beside the stove; it will settle if left standing, so give it another stir just before adding it to the pan.
- Brown the beef. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef and break it into small, bite-size crumbles with a wooden spoon or spatula. Cook for 7 to 9 minutes, stirring and turning the meat so it browns evenly and no large raw sections remain. If the beef releases a lot of fat, carefully spoon off most of it, leaving about a teaspoon in the pan to carry the aromatics. Do not pour hot fat down the sink.
- Check the beef temperature. Before adding the sauce, use an instant-read food thermometer to check several of the larger beef clumps. The USDA FSIS safe minimum internal temperature for ground beef is 160°F (71°C). If any checked pieces are below that temperature, continue cooking and check again. Ground beef can look brown before it has reached a safe temperature, so color alone is not a reliable check.
- Cook the aromatics. Reduce the heat to medium. Add the garlic, ginger, and the white parts of the scallions to the skillet. Stir for about 30 seconds, just until fragrant. Keep the garlic moving and do not let it darken; browned garlic can taste bitter and may make the finished sauce less balanced.
- Thicken the sauce. Stir the sauce mixture again to redistribute the cornstarch, then pour it into the skillet. Bring it to a gentle simmer, stirring often, for 3 to 4 minutes. The sauce should bubble lightly and turn shiny and thick enough to cling to the beef. If it becomes thicker than you like, stir in water a tablespoon (15 ml) at a time. If it still looks thin, let it simmer for another minute, stirring so the sugar does not scorch on the bottom.
- Finish and serve. Turn off the heat and stir in the sesame oil and most of the scallion greens. Taste a small bite before adding any salt; soy sauce supplies plenty of seasoning, and the sauce concentrates as it cooks. Spoon the beef over warm cooked rice, if using, and scatter the remaining scallion greens on top. Serve while the sauce is hot and glossy.
Tips
- Choose the beef with the sauce in mind. An 85% to 90% lean ground beef gives the crumbles enough richness without leaving a large pool of grease. If using a fattier blend, drain excess fat after browning. Very lean beef works too, though it may be less juicy; avoid cooking it longer than needed to brown it and reach 160°F (71°C).
- Whisk the cornstarch into cold liquid. Adding dry cornstarch directly to a hot pan can create stubborn lumps. Whisking it with the soy sauce and water first makes a smooth slurry. Give the mixture a stir immediately before pouring because cornstarch settles at the bottom of the bowl.
- Adjust sweetness and salt thoughtfully. For a less sweet sauce, reduce the brown sugar to 1/4 cup (50 g); the sauce will be a little less syrupy, but still flavorful. If you only have regular soy sauce, use it in place of the low-sodium kind and consider starting with 1/4 cup (60 ml), then adding a splash more to taste. Do not add extra salt before tasting the finished beef.
- Keep the pan at a controlled simmer. A hard boil can make the sauce reduce too quickly and stick, while a very low heat may leave it thin. Stir as it simmers and adjust the heat to maintain gentle bubbles. A wide skillet helps the beef spread out and brown instead of steaming in a crowded mound.
Serving Suggestions
Steamed white rice is a simple match because it catches the sweet-savory sauce; brown rice also works if you prefer its firmer texture. For a quick meal, prepare the rice while you chop the aromatics and mix the sauce. The rice is not included in the skillet cooking time, so use already-cooked rice or allow extra time to cook it separately.
Add a vegetable for color and a fresh contrast. Serve the beef with steamed broccoli, sautéed green beans, or thinly sliced cucumber. Broccoli can be cooked separately or steamed while the sauce simmers, then arranged beside the rice rather than stirred into the skillet. A side of quick-pickled cucumber or carrots also balances the rich, sweet sauce with a crisp, tangy bite.
For a family-style meal, put the beef, rice, and vegetables in separate serving bowls and let everyone assemble a plate. Offer extra scallion greens and red pepper flakes at the table. If serving children or anyone sensitive to heat, keep the pepper flakes modest in the pan and provide additional heat separately.
Variations
Make it spicier: Increase the red pepper flakes to 1/2 teaspoon (about 1 g), or serve the finished dish with chili crisp. Add chili crisp at the table so diners can choose their own heat level. It may also add extra oil and salt, so taste before adding more seasoning.
Use a different sweetener: Dark brown sugar can replace light brown sugar in the same amount for a deeper molasses note. Honey can be used in a pinch, but it gives the sauce a different flavor and can make it seem sweeter; begin with 1/4 cup (85 g) honey and adjust after tasting. Keep the cornstarch amount the same, and avoid letting a honey-based sauce boil hard.
Add vegetables to the skillet: Thinly sliced bell pepper, snow peas, or shredded carrots can make the dish more substantial. Cook firm vegetables in the skillet after browning the beef and before adding the aromatics, until just tender-crisp; move them to a plate if the pan is crowded, then return them with the sauce. Extra vegetables release moisture, so allow the sauce an additional minute or two to thicken if needed.
Change the protein: Ground turkey can replace the beef, though the result is milder and leaner. Cook ground turkey to 165°F (74°C), checking with a food thermometer, and use a little additional oil if the pan looks dry. For a vegetarian version, use a plant-based ground alternative and follow its package directions for cooking; its texture and seasoning needs vary by product.
Storage and Reheating
Transfer leftover beef to a shallow, covered container and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Store rice separately when possible so it does not soak up all the sauce; cooked rice should also be refrigerated promptly. Label containers with the date if you are making several meals ahead.
To reheat a portion on the stove, place the beef in a small skillet with a splash of water, cover, and warm over medium-low heat, stirring occasionally until hot throughout. Add water a little at a time if the sauce has thickened in the refrigerator. In the microwave, cover loosely and heat in short intervals, stirring between them so the center warms evenly. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the portion you plan to eat rather than warming and cooling the whole batch repeatedly.
For longer storage, freeze the cooled beef in a freezer-safe airtight container for up to 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). The sauce may look slightly separated after thawing; stir it as it warms, adding a spoonful of water if necessary. Freezing the rice separately usually gives a better texture than freezing it together with the sauced beef.
Frequently Asked Questions
Is Mongolian beef traditionally made with hamburger meat?
No. This is a convenient, American Chinese takeout-inspired variation that uses ground beef in place of sliced beef. The name describes the style of the sweet-savory sauce, not a claim that the dish is a traditional Mongolian recipe. Regional and restaurant-style versions vary, and this skillet approach is designed for quick home cooking.
Can I make the sauce ahead?
Yes. Whisk the soy sauce, water, brown sugar, cornstarch, and pepper flakes together shortly before cooking, or mix them a few hours ahead and refrigerate the covered bowl. Stir thoroughly before using because the cornstarch settles. For best texture, add the sauce to freshly browned beef and simmer it just before serving rather than storing the uncooked cornstarch mixture for several days.
Why is my sauce not thickening?
The most common cause is cornstarch that was not mixed back into the liquid, or a sauce that has not simmered long enough. Stir the sauce mixture before adding it, then let the skillet reach a gentle simmer for several minutes. If it remains thin, mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water in a small cup and stir that slurry into the simmering sauce; cook for about a minute before deciding whether it needs more.
Can I make this without soy sauce?
You can use a gluten-free tamari in the same quantity if you need a gluten-free alternative, but check the label because brands vary in saltiness. Coconut aminos are another option, though they are usually sweeter and less salty than soy sauce, so the finished flavor will differ; reduce the brown sugar a little and taste before serving. Use a gluten-free cornstarch and check labels on all packaged ingredients if gluten avoidance is important.
Can I double the recipe?
Yes, but use a very large skillet or cook the beef in two batches. Crowding the pan makes the meat release moisture and steam instead of browning. Brown each batch, combine the cooked beef, and then add the sauce. If you double all the sauce ingredients, simmer it in the larger pan and allow a little extra time for it to return to a gentle bubble and thicken.
Related
- Mongolian Milk Tea Recipe: A Salty, Creamy Suutei Tsai
- Mongolian Beef with Cabbage Recipe for a Quick Skillet
- Mongolian Chicken Recipe for a Fast Dinner
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).