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Easy Mongolian Beef recipe

5 Minutes + 10 Minutes Cooking



This easy Mongolian Beef recipe is so good you will never want to order Chinese takeout again!

This dish brings together the richness of ground beef and the vibrant taste of an Asian-inspired sauce. Perfect for a quick weeknight dinner or a special occasion, my Easy Mongolian Beef recipe is the epitome of an easy-to-follow, quick, and restaurant-quality meal that you can prepare right in your own kitchen.

At the heart of this dish is the ground beef, sautéed until perfectly browned and then smothered in a succulent sauce. The sauce, a harmonious blend of soy sauce, sweet chili sauce, Japanese rice wine, hoisin sauce, brown sugar, sriracha, and cornstarch, beautifully coats the beef, resulting in a dish bursting with the sweet, tangy, and spicy flavors that Mongolian Beef is famous for.



Adjust Servings
500 grams ground beef
1 tablespoon vegetable oil
cooked rice for serving
sesame seeds
For the Sauce
120ml soy sauce
60 ml Asian sweet chilli sauce
2 tablespoons japanese rice wine
1 tablespoon hoisin sauce
2 tablespoons brown sugar
2 teaspoons sriracha
2 teaspoons cornstarch
salt and pepper to taste
Nutritional Information
444 Calories
28 g Fat
25 g Protein
19 g Carbs
16 g Sugars


Prepare the Sauce
Start by preparing the sauce. In a medium-sized bowl, combine 120 ml of soy sauce, 60 ml of Asian sweet chilli sauce, 2 tablespoons of Japanese rice wine, 1 tablespoon of hoisin sauce, 2 tablespoons of brown sugar, 2 teaspoons of sriracha, 2 teaspoons of cornstarch, and salt and pepper to taste. Whisk these ingredients together until they are well combined and set the bowl aside.
Heat a large pan or wok over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add 500 grams of ground beef. Cook the beef, stirring frequently, until it is fully browned. Be sure to break up any large clumps of beef to ensure even cooking.
Mark as complete
Ready to Serve!
Once the beef is browned, reduce the heat to low and pour the sauce over the cooked beef. Stir to ensure the beef is well-coated in the sauce. Let the beef and sauce simmer together for a few minutes. This allows the beef to absorb the flavors of the sauce and the sauce to thicken slightly due to the cornstarch.
Once the sauce has thickened to your liking, remove the pan from heat. Serve the Mongolian beef over cooked rice, garnishing with a sprinkle of sesame seeds for a bit of crunch and aesthetic appeal.
Mark as complete
Be sure to break the ground beef into small pieces while cooking to ensure even browning and better sauce absorption.
Feel free to adjust the quantities of the sweet chilli sauce, hoisin sauce, and sriracha to suit your taste. More sriracha for a spicier dish, or extra sweet chilli sauce for a sweeter profile.
The sauce should thicken due to the cornstarch, but if it's not thick enough for your liking, you can make a quick slurry with additional cornstarch and water and stir it in.
For a vegetarian version, you could replace the ground beef with a plant-based meat substitute or crumbled firm tofu.
Leftover Mongolian Beef can be stored in an airtight container in the refrigerator for up to 3 days.

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