Mongolian Ground Beef and Vegetables
Mongolian Ground Beef with Vegetables
Looking for a fast, flavorful dinner the whole family will love? This Mongolian ground beef with vegetables is a quick stir-fry-style dish that’s perfect over rice or noodles. With sweet-savory sauce, crisp-tender veggies, and a sprinkle of sesame seeds and green onion, this is a weeknight favorite that’s anything but boring. This is very similar to my Mongolian Ground Beef and Noodles and my Mongolian Ground Beef and Noodles with Vegetables, but I have added more veggies and serve it over rice instead of with noodles! Both are equally delicious and easy to make!
And check out these other easy and delicious recipes while you are here!
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Why You’ll Love This Recipe
- One pan and ready in about 30 minutes
- Packed with vegetables for a nutritious, balanced meal
- Bold, takeout-style flavors
- Easily customizable with whatever veggies you have on hand
- Great for meal prep
Ingredients You’ll Need
- For the Stir Fry:
- 2 tablespoons avocado oil (or any neutral oil)
- ½ large red bell pepper, thinly sliced
- ¼ red onion, sliced
- 1 cup broccoli florets, chopped small
- 1 medium zucchini, sliced into half moons
- Salt and pepper, to taste
- 1 pound ground beef
- 6 garlic cloves, minced
- 1-2 sliced Green Onions
- Sesame Seeds for garnish, optional
- For the Sauce:
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons hoisin sauce
- ½ teaspoon red chili crisp in oil
- 1 tablespoon ginger paste
- 1 teaspoon black pepper
- 1 teaspoon rice vinegar
Instructions:
Heat the oil in a large skillet over medium heat. Once hot, add the sliced red bell pepper, red onion, broccoli, and zucchini. Season with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the veggies are slightly tender but still crisp. Remove them from the pan and set aside.
In the same skillet, add the ground beef. Let it sear on one side for a few minutes before flipping and breaking it into chunks. Once fully cooked, stir in the minced garlic and cook for another minute. Drain excess grease if needed.
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, chili crisp, ginger paste, black pepper, and rice vinegar.
Return the vegetables to the skillet with the ground beef. Pour the sauce over everything and stir well, making sure everything is evenly coated. Let it simmer for a couple of minutes to thicken slightly.
Serve over rice or noodles. Garnish with green onions and sesame seeds for extra flavor and texture.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Mongolian Ground Beef and Vegetables
Ingredients
For the Sauce
- 1/4 Cup Soy Sauce
- 1/4 Cup Light Brown Sugar
- 2 tbsp Hoisin Sauce
- 1/2 tsp Red Chili Crisp in Oil or dried red pepper flakes
- 1 tbsp Ginger Paste
- 1 tsp Black Pepper
- 1 tsp Rice Vinegar optional
For the Stir Fry
- 2 tbsp Avocado Oil or any neutral oil
- 1/2 Large Red Bell Pepper, thinly sliced
- 1/4 Large Red Onion, sliced
- 1 Cup Broccoli Florets, chopped
- 1 Medium Zucchini, sliced into half moons
- Salt and Pepper to taste
- 1 lb Ground Beef
- 5-6 Garlic Cloves, minced
Instructions
- Heat oil in a large skillet. Add bell pepper, onion, broccoli, and zucchini. Season with salt and pepper. Cook 5 minutes. Remove and set aside.
- Add ground beef to the same pan. Brown, then stir in garlic. Drain grease.
- In a bowl, mix sauce ingredients.
- Return veggies to the pan with beef. Add sauce and stir to coat. Simmer 2–3 minutes.
- Serve over rice or noodles. Garnish with green onions and sesame seeds.
Notes
Variations & Add-Ins
- Make it spicy: Add more chili crisp or a splash of sriracha.
- Use ground turkey or chicken for a leaner option.
- Add mushrooms, snap peas, or carrots for extra veggies.
- Swap white rice for cauliflower rice for a lower-carb version.
Make-Ahead & Storage Tips
- Make Ahead: Chop the veggies and mix the sauce in advance to cut down prep time.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Microwave gently or reheat in a skillet with a splash of water to loosen the sauce.
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This recipe was absolutely fantastic! I doubled it for my family of 6 and served it with hibachi style noodles. There wasn’t even one bite left! I feel like this is the first time I’ve made a take out style dish that was truly better then take out! 10/10 we will definitely be making this again!
Can I have be recipe for that rice? Looks so moist and delicious 🙂
This was great!
Very good
Thank you!