Mongolian Beef Mince Stir Fry – Fast, Flavorful, and Weeknight-Friendly
Mongolian Beef Mince Stir Fry is the kind of dinner that tastes like takeout but cooks in the time it takes to make rice. It’s savory, slightly sweet, and glossy with a soy-ginger sauce that clings to crumbled beef and tender vegetables. You get that classic Mongolian flavor—garlic, ginger, and a touch of brown sugar—but with ground beef to make things quick and affordable.
It’s perfect for busy nights, and it reheats beautifully for lunch the next day. Serve it with rice, noodles, or crisp lettuce cups and you’re set.
Mongolian Beef Mince Stir Fry - Fast, Flavorful, and Weeknight-Friendly
Ingredients
Method
- Make the sauce: In a bowl, whisk soy sauce, water or stock, brown sugar, hoisin (if using), rice vinegar, sesame oil, and cornstarch until smooth.Set aside.
- Heat the pan: Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
- Brown the beef: Add the beef mince and break it up. Let it sear for 2–3 minutes before stirring, then cook until browned with some crispy edges.Season lightly with a pinch of salt and pepper. Transfer to a plate, leaving a little fat in the pan.
- Cook aromatics: Add the remaining oil if needed. Sauté onions for 2 minutes until softened.Add garlic and ginger, and cook 30–45 seconds until fragrant. Add chilies if using.
- Add vegetables: Toss in bell pepper and the white parts of the scallions. Stir fry 2–3 minutes until crisp-tender.
- Return beef to pan: Add the cooked mince back in and toss to combine with the vegetables.
- Pour in sauce: Give the sauce a quick stir, then add it to the pan.Stir constantly for 1–2 minutes as it thickens and glazes the beef. If it gets too thick, splash in a tablespoon of water.
- Finish: Stir in the green parts of the scallions. Taste and adjust—add a pinch more brown sugar for sweetness, soy for salt, or vinegar for brightness.
- Serve: Spoon over hot rice or noodles, or pile into lettuce cups.Garnish with sesame seeds and a squeeze of lime if you like.
What Makes This Special
This version uses beef mince (ground beef), which cooks faster than sliced steak and absorbs the sauce evenly. The result is a saucy, savory stir fry with great texture in every bite.
- Quick and convenient: From prep to plate in under 30 minutes.
- Budget-friendly: Ground beef stretches further than steak and is easier to find.
- Balanced flavors: Sweet, salty, and garlicky with a gentle chili kick.
- Flexible: Add whatever vegetables you have—bell peppers, carrots, green beans, or broccoli all work.
- Meal prep winner: Holds up well in the fridge and reheats without drying out.
Ingredients
- 500 g (1 lb) beef mince (ground beef), 85–90% lean
- 2 tablespoons neutral oil (canola, peanut, or avocado)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3–4 spring onions (scallions), sliced (white and green parts separated)
- 1–2 small chilies (optional), thinly sliced, or 1 teaspoon red pepper flakes
Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup water or beef stock
- 3 tablespoons brown sugar (light or dark)
- 1 tablespoon hoisin sauce (optional, for depth)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1–2 teaspoons sesame oil
- 1 tablespoon cornstarch, whisked into the sauce
To serve:
- Steamed jasmine or basmati rice, rice noodles, or lettuce cups
- Sesame seeds and lime wedges (optional)
How to Make It
- Make the sauce: In a bowl, whisk soy sauce, water or stock, brown sugar, hoisin (if using), rice vinegar, sesame oil, and cornstarch until smooth.Set aside.
- Heat the pan: Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
- Brown the beef: Add the beef mince and break it up. Let it sear for 2–3 minutes before stirring, then cook until browned with some crispy edges.Season lightly with a pinch of salt and pepper. Transfer to a plate, leaving a little fat in the pan.
- Cook aromatics: Add the remaining oil if needed. Sauté onions for 2 minutes until softened.Add garlic and ginger, and cook 30–45 seconds until fragrant. Add chilies if using.
- Add vegetables: Toss in bell pepper and the white parts of the scallions. Stir fry 2–3 minutes until crisp-tender.
- Return beef to pan: Add the cooked mince back in and toss to combine with the vegetables.
- Pour in sauce: Give the sauce a quick stir, then add it to the pan.Stir constantly for 1–2 minutes as it thickens and glazes the beef. If it gets too thick, splash in a tablespoon of water.
- Finish: Stir in the green parts of the scallions. Taste and adjust—add a pinch more brown sugar for sweetness, soy for salt, or vinegar for brightness.
- Serve: Spoon over hot rice or noodles, or pile into lettuce cups.Garnish with sesame seeds and a squeeze of lime if you like.
How to Store
- Fridge: Store in an airtight container for 3–4 days. Keep rice or noodles separate to prevent sogginess.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight and reheat as above.Add fresh scallions after reheating to brighten it up.
Health Benefits
- Protein-rich: Beef mince provides high-quality protein for muscle repair and satiety.
- Iron and B12: Red meat is a solid source of heme iron and vitamin B12, which support energy and nerve health.
- Vegetable add-ins: Bell peppers and onions bring fiber, vitamin C, and antioxidants. You can add broccoli, bok choy, or carrots for more nutrients.
- Better balance with tweaks: Use low-sodium soy sauce, leaner beef, and bump up the veggies to keep it lighter while still satisfying.
Pitfalls to Watch Out For
- Soggy beef: Overcrowding the pan steams the mince. Brown in a wide pan and let it sit to sear before stirring.
- Burnt garlic:</-strong> Garlic cooks fast.Add it after onions soften and keep the heat moderate for that step.
- Overly salty sauce: Use low-sodium soy and taste as you go. If it’s too salty, add a splash of water and a pinch of sugar.
- Gluey sauce: Cornstarch needs to be fully whisked into cool liquid. Stir constantly when it hits the heat, and add a little water if it thickens too much.
- Mushy vegetables: Stir fry quickly on high heat.Veg should stay bright and crisp-tender.
Alternatives
- Protein swaps: Use ground turkey, chicken, pork, or crumbled extra-firm tofu. For tofu, press well and pan-fry until golden before saucing.
- Gluten-free: Swap soy sauce for tamari or coconut aminos (reduce sugar slightly if using aminos).
- Sugar options: Use honey, maple syrup, or coconut sugar. Start with 2 tablespoons and adjust to taste.
- Vegetable variations: Add snow peas, green beans, mushrooms, zucchini, or shredded carrot.Thinly slice for fast cooking.
- Low-carb: Serve over cauliflower rice or in lettuce cups. Reduce the brown sugar to 1–2 tablespoons.
- Extra heat: Add chili crisp, sambal oelek, or gochugaru to the sauce.
FAQ
Can I make this without cornstarch?
Yes. Simmer the sauce a little longer to reduce, or use 2 teaspoons arrowroot or potato starch instead.
If skipping thickeners entirely, reduce the water and rely on a shorter cook to keep it glossy.
What kind of ground beef is best?
Go with 85–90% lean. It has enough fat for flavor and browning without turning greasy. If using fattier beef, drain off some fat before adding the sauce.
Can I use frozen vegetables?
Absolutely.
Choose stir-fry blends and cook them hot and fast to avoid excess moisture. You might need an extra minute to evaporate water before adding the sauce.
How do I make it spicier?
Add sliced fresh chilies, red pepper flakes, or a teaspoon of chili paste to the aromatics. Chili oil drizzled at the end also works well.
What should I serve it with?
Steamed jasmine rice is classic, but rice noodles, quinoa, or cauliflower rice are great too.
Lettuce cups make a fresh, crunchy option.
Can I double the recipe?
Yes. Brown the beef in batches so it sears instead of steams. Use a large wok or Dutch oven and increase sauce amounts proportionally.
How do I keep leftovers from drying out?
Add a splash of water or stock when reheating and stir gently.
A drizzle of sesame oil and fresh scallions at the end brings the flavor back to life.
Final Thoughts
Mongolian Beef Mince Stir Fry delivers big flavor with minimal effort. It’s fast, flexible, and cozy enough to become a weeknight go-to. Keep the pantry-friendly sauce ingredients on hand, toss in whatever vegetables you’ve got, and you’ll have a satisfying meal in minutes.
Once you master the basics, tweak the sweetness, heat, and veggies to make it your own.
