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Mongolian Ground Beef and Vegetables
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Mongolian Ground Beef and Vegetables

A bold, flavorful stir-fry-style meal with ground beef, fresh vegetables, and a sweet-savory Mongolian sauce.
Course Dinner, Lunch
Cuisine American
Keyword Mongolian Ground Beef, Mongolian Ground Beef and Vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

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.