Mongolian Ground Beef with Broccoli

There are ground beef recipes, and then there are ground beef recipes that make you genuinely reconsider ever ordering takeout again. This Mongolian Ground Beef with Broccoli falls firmly into that second category, delivering bold, restaurant-quality flavor in about the same time it takes to find your favorite delivery app.

Think glossy, caramelized ground beef bathed in a rich Mongolian sauce – sweet, savory, garlicky, and just a little bit spicy – tossed with vibrant, crisp-tender broccoli florets over a cloud of steamed white rice. It’s the kind of meal that makes you close your eyes on the first bite and just appreciate the moment.

The beauty of this recipe is how it takes the iconic flavors of traditional Mongolian beef – that addictive combination of soy, brown sugar, ginger, and garlic – and applies them to humble, affordable ground beef. The result is one of those ground beef recipes that punches so far above its weight class, you’ll be amazed something this good costs so little to make.

Why You’ll Love This Mongolian Ground Beef with Broccoli

Let’s talk about speed, because 20 minutes from pantry to table is genuinely life-changing on a busy weeknight. There’s no marinating, no slicing thin strips of flank steak, and no complicated wok techniques required. Ground beef cooks fast, absorbs flavor beautifully, and delivers that satisfying meaty richness that makes Mongolian dishes so universally beloved.

The sauce is pure magic and comes together from ingredients you almost certainly already have in your kitchen. Soy sauce, brown sugar, garlic, ginger, and a splash of sesame oil – these are pantry staples that transform into something extraordinary when combined and reduced into a sticky, glossy glaze.

Parents, take note: this is one of those rare ground beef recipes that gets vegetables into picky eaters without a single complaint. The broccoli soaks up that incredible Mongolian sauce and becomes genuinely irresistible. Even self-proclaimed broccoli-haters tend to quietly clean their bowls.

This dish is also remarkably budget-friendly. Ground beef costs a fraction of the flank steak used in traditional Mongolian beef recipes, and broccoli is one of the most affordable vegetables year-round. You’re getting a restaurant-quality meal for a fraction of restaurant prices.

The leftovers heat up beautifully, making this perfect for weekly meal prep. Cook a double batch on Sunday and enjoy satisfying, flavor-packed lunches all week long without spending another minute at the stove.

Key Ingredients

Ground Beef is the inspired shortcut that makes this recipe so accessible and weeknight-friendly. An 80/20 ground chuck blend provides the richest, most satisfying flavor since the fat helps carry and amplify the bold Mongolian sauce. The natural juiciness of fattier ground beef also means it stays tender and moist even after the sauce reduces around it. For these types of flavorful ground beef recipes, fat truly equals flavor.

Broccoli is the perfect vegetable partner for Mongolian beef, and for good reason. Its dense florets hold their shape beautifully during cooking and have a natural affinity for bold Asian sauces. The slight bitterness of broccoli balances the sweetness of the Mongolian glaze in the most satisfying way. Fresh broccoli is ideal for the best texture, but frozen florets work well in a pinch – just thaw and pat dry thoroughly before adding them to the pan.

Soy Sauce forms the salty, umami backbone of the Mongolian sauce. Use regular soy sauce for the deepest flavor, or opt for low-sodium if you’re watching your salt intake and plan to season to taste at the end. For a gluten-free version, tamari is a seamless one-to-one substitution that delivers identical flavor without any compromise.

Brown Sugar creates the characteristic sweetness and caramelization that defines Mongolian sauce. As the sugar heats and reduces with the soy sauce, it creates that irresistible sticky, glossy glaze that coats every piece of beef and broccoli. Dark brown sugar has a deeper molasses flavor that makes the sauce even richer. Honey works as a substitute and adds a lovely floral sweetness.

Fresh Garlic is used generously here – and we mean generously. Traditional Mongolian beef is defined by its bold garlic presence, so don’t be shy. Six cloves is the sweet spot for this recipe. The garlic cooks briefly in the hot oil before the beef goes in, infusing the entire dish with its pungent, savory warmth right from the very first step.

Fresh Ginger adds the bright, slightly spicy depth that makes Mongolian sauce taste authentically complex. Fresh ginger has a lively, almost floral heat that ground ginger simply cannot replicate. Grate it on a microplane for the finest texture, or mince it very finely with a sharp knife. A full tablespoon might seem like a lot, but it mellows beautifully as it cooks and becomes the aromatic backbone of the entire dish.

Oyster Sauce is the secret ingredient that separates a good Mongolian sauce from a truly great one. This thick, slightly sweet shellfish-based condiment adds a layer of savory complexity and body to the sauce that makes it taste like it came from a professional kitchen. Find it in the Asian foods aisle at any grocery store. For a vegetarian version, mushroom-based oyster sauce delivers very similar flavor.

Cornstarch serves two crucial purposes in this recipe. A light dusting on the ground beef mixture helps it develop better browning and a slightly crispy texture. Dissolving cornstarch in the sauce causes it to thicken into that signature glossy, clingy consistency that coats every ingredient so beautifully. It’s the difference between a watery pan sauce and a proper restaurant-quality glaze.

Red Pepper Flakes provide the gentle heat that gives Mongolian beef its subtle kick without overwhelming the other flavors. Start with 1/2 teaspoon and adjust based on your family’s heat tolerance. For a completely mild version that kids will absolutely love, simply omit the pepper flakes entirely – the sauce is still spectacular without them.

Sesame Oil finishes the dish with its unmistakable toasted, nutty aroma that immediately signals to your brain that something deeply delicious is about to happen. Add it at the very end, off the heat, to preserve its delicate flavor. A little goes a long way, but that little is absolutely essential.

How to Make Mongolian Ground Beef with Broccoli

Step 1: Start your rice first. Cook 2 cups of white rice according to package directions so it’s perfectly ready when your beef and broccoli are done. This timing coordination means everything hits the table hot and fresh simultaneously.

Step 2: While the rice cooks, prepare all your ingredients. Mince 6 cloves of garlic and grate 1 tablespoon of fresh ginger. Cut 1 large head of broccoli into bite-sized florets of uniform size so they cook evenly. Slice 3-4 green onions, keeping white and green parts separated.

Step 3: Make your Mongolian sauce by whisking together in a medium bowl: 1/3 cup soy sauce, 1/3 cup brown sugar, 2 tablespoons oyster sauce, 1/2 cup beef broth or water, 1 tablespoon cornstarch, and 1/2 teaspoon red pepper flakes. Whisk until the sugar and cornstarch dissolve completely, then set aside. Having the sauce ready means you won’t be scrambling when things move fast.

Step 4: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for exactly 90 seconds – no longer. You want them bright green and barely tender, not soft. Drain immediately and rinse with cold water to stop the cooking process. Pat the florets dry with paper towels. This blanching step ensures perfectly crisp-tender broccoli in the final dish.

Step 5: Heat a large skillet or wok over high heat until it’s very hot – almost smoking. Add 1 tablespoon of vegetable or avocado oil and swirl to coat. High heat is non-negotiable here; it’s what creates browning and flavor rather than steaming and graying the meat.

Step 6: Add the minced garlic and grated ginger to the hot oil. Stir constantly for exactly 30 seconds – just until they turn golden and incredibly fragrant. Watch carefully because garlic burns fast at high heat, and burned garlic will make the entire dish bitter.

Step 7: Add 1.5 pounds of ground beef to the skillet, breaking it apart into small crumbles as it hits the pan. Let it cook undisturbed for 2-3 minutes to develop deep browning on the bottom before stirring. This patience pays off enormously in flavor.

Step 8: Continue cooking and breaking up the beef for another 3-4 minutes until it’s fully browned and cooked through with no pink remaining. Drain any excess fat, leaving about 1 tablespoon in the pan for flavor and to help the sauce cling.

Step 9: Reduce the heat to medium and pour the prepared Mongolian sauce over the browned beef. Stir everything together and let the sauce come to a simmer. Watch as it transforms from thin and liquid to thick and glossy as the cornstarch activates. This usually takes 2-3 minutes of gentle simmering while stirring.

Step 10: Add the blanched, dried broccoli florets to the skillet and gently fold them into the saucy beef mixture. Stir carefully but thoroughly so every floret gets coated in that incredible Mongolian glaze. Cook together for 1-2 minutes just to heat the broccoli through and let it absorb the sauce.

Step 11: Taste the dish and adjust seasonings if needed. If you want it saltier, add a splash more soy sauce. Sweeter? Add a teaspoon more brown sugar. Spicier? A pinch more red pepper flakes. This is your dish – make it perfect for your palate.

Step 12: Remove the skillet from heat and drizzle 1 teaspoon of sesame oil over the top. Add the white parts of the green onions and toss everything together one final time. The residual heat will bloom the sesame oil’s fragrance without cooking off its delicate flavor.

Step 13: Serve immediately over steaming white rice, garnished generously with the reserved green onion tops and a sprinkle of sesame seeds. The contrast of the glossy dark sauce against bright white rice and vibrant green broccoli is genuinely beautiful.

Variations & Tips

Extra Saucy Version: Double the Mongolian sauce recipe if you love your beef and broccoli saucy enough to soak into the rice. This is highly recommended for true sauce enthusiasts who want maximum flavor in every single bite.

Spicy Mongolian: Add 1-2 teaspoons of chili garlic sauce or a tablespoon of gochujang to the sauce mixture for a deeper, more complex heat. Sliced fresh red chilies scattered on top as a garnish also add beautiful color and kick.

Mushroom Addition: Add 8 ounces of sliced shiitake or cremini mushrooms to the skillet after draining the beef fat. Sauté them for 3-4 minutes until golden before adding the sauce. Mushrooms add incredible umami depth and make the dish even more substantial.

Snap Pea and Carrot Remix: Replace half the broccoli with sugar snap peas and julienned carrots for a more colorful, varied vegetable profile. These additions cook quickly and add beautiful textural contrast to the ground beef.

Low-Carb Bowl: Serve over cauliflower rice or shirataki noodles instead of white rice for a keto-friendly version that’s every bit as satisfying. The bold Mongolian sauce is so flavorful you genuinely won’t miss the regular rice.

Noodle Version: Toss the Mongolian beef and broccoli with cooked lo mein noodles or udon for a completely different but equally delicious dish. Add a splash of extra beef broth to loosen the sauce enough to coat the noodles evenly.

Toasted Sesame Crunch: Toast 2 tablespoons of sesame seeds in a dry pan until golden and nutty, then scatter them liberally over the finished dish. This simple addition adds visual appeal and a lovely textural contrast to the saucy beef.

Ground Turkey Swap: For a lighter version, substitute ground turkey for the beef. The Mongolian sauce is so boldly flavored that turkey works beautifully. Just add an extra drizzle of oil when browning since turkey has less natural fat than ground beef.

Honey Garlic Twist: Replace the brown sugar with an equal amount of honey for a slightly different sweetness profile with a lovely floral note. Honey also creates an even glossier, more beautiful sauce that clings to the beef and broccoli magnificently.

Pro Tip – Sauce First: Mix and measure your Mongolian sauce completely before you start cooking the beef. Once the garlic hits that hot oil, things move very quickly and there’s no time to be measuring and whisking. Mise en place is the difference between a smooth, enjoyable cooking experience and a stressful scramble.

Leftovers & Storage

Mongolian Ground Beef with Broccoli stores exceptionally well and makes some of the best next-day leftovers of any recipe in the ground beef recipes hall of fame. The sauce continues to penetrate the beef and broccoli overnight, deepening the flavor in ways that make the reheated version genuinely rival the freshly cooked dish.

Allow the finished dish to cool for about 20-30 minutes at room temperature before transferring to storage containers. Never store it while it’s still steaming hot, as the trapped steam will make the broccoli mushy and the sauce watery.

Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep the beef and broccoli mixture separate from the cooked rice for best results – rice stored together with saucy dishes tends to absorb all the liquid and become gummy.

To reheat, transfer a portion to a skillet over medium heat with a splash of water or beef broth to loosen the sauce, stirring gently for 3-4 minutes until heated through. The microwave works fine too – cover the container loosely with a damp paper towel and heat in 90-second intervals, stirring between each, until steaming hot throughout.

Note that the broccoli will soften slightly during storage, which is perfectly normal and still delicious. If crisp-tender broccoli texture is important to you, consider storing some fresh blanched broccoli separately and adding it during reheating.

This dish freezes beautifully for up to 3 months. The sauce acts as a natural preservative and the beef maintains excellent texture after freezing. Portion individual servings into freezer-safe bags or containers, press out all the air, label with the date, and freeze flat for space-efficient storage.

To use from frozen, thaw overnight in the refrigerator and reheat as directed above. Add a fresh squeeze of soy sauce and a tiny drizzle of sesame oil after reheating to restore the bright, vibrant flavors that can mellow slightly during freezing.

The leftover beef mixture transforms magnificently into other meals throughout the week. Stuff it into steamed bao buns for Asian-inspired sliders, use it as a savory dumpling filling, toss it with ramen noodles and extra broth for a quick noodle soup, or serve it over crispy chow mein noodles for a completely different textural experience.

Mongolian Ground Beef with Broccoli proves once and for all that the very best ground beef recipes don’t require expensive ingredients, complicated techniques, or hours in the kitchen. They just require bold flavors, fresh ingredients, and a hot skillet – and this recipe delivers all three in spectacular, takeout-beating fashion every single time.