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Mongolian Beef Mince Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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
  • 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
  • Steamed jasmine or basmati rice, rice noodles, or lettuce cups
  • Sesame seeds and lime wedges (optional)

Method
 

  1. 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.
  2. Heat the pan: Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  3. 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.
  4. 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.
  5. Add vegetables: Toss in bell pepper and the white parts of the scallions. Stir fry 2–3 minutes until crisp-tender.
  6. Return beef to pan: Add the cooked mince back in and toss to combine with the vegetables.
  7. 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.
  8. 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.
  9. Serve: Spoon over hot rice or noodles, or pile into lettuce cups. Garnish with sesame seeds and a squeeze of lime if you like.