Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 4 servings
I prefer this healthier soy-free alternative to the classic. With so much flavour and this being very cost-efficient, paleo, whole30, and AIP friendly, there is nothing to complain about. This quick and easy Mongolian Ground Beef quickly became a favourite. A hearty dish perfect with rice and your preferred veggies!
INGREDIENTS
1 pound ground beef
1 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
1/3 c. coconut aminos
1/4 c. broth
1 teaspoon apple cider vinegar
2 teaspoons coconut sugar (omit for whole30)
1 tablespoon + 1 teaspoon arrowroot starch
1 thumb ginger, grated
3 cloves garlic, minced
4 green onions, sliced into 1-inch slices
HOW TO MAKE MONGOLIAN GROUND BEEF
Step 1: Brown the ground beef in a large skillet over medium heat. Season with salt and pepper. Set the browned beef aside and make sure to leave around 2 tbsp fat in the pan.
Step 2: Whisk the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in a separate bowl, then set aside.
Step 3: Add the garlic and ginger to the same pan. Adjust the heat to low-medium and cook for about 2 to 3 minutes until aromatic.
Step 4: Into the pan, pour the sauce and stir, allowing the sauce to get hot and thickened for about a minute or two.
Step 5: Place the ground beef back to the pan, stir well so it will be coated with the sauce. Add in the green onions and continue to cook for another 2 to 3 minutes until the onions are soft.
Step 6: Enjoy the Mongolian Ground Beef over some cauliflower rice or with your favourite vegetables.
NUTRITION FACTS:
Serving size: 1 SERVING, Calories: 166 | Fat: 3.6g | Carbohydrates: 4.9g | Fiber: 0.4g | Protein: 27.3g
Ingredients
- 1 pound ground beef
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper (omit for AIP)
- 1/3 c. coconut aminos
- 1/4 c. broth
- 1 teaspoon apple cider vinegar
- 2 teaspoons coconut sugar (omit for whole30)
- 1 tablespoon + 1 teaspoon arrowroot starch
- 1 thumb ginger, grated
- 3 cloves garlic, minced
- 4 green onions, sliced into 1-inch slices
Instructions
Step 1: Brown the ground beef in a large skillet over medium heat. Season with salt and pepper. Set the browned beef aside and make sure to leave around 2 tbsp fat in the pan.
Step 2: Whisk the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in a separate bowl, then set aside.
Step 3: Add the garlic and ginger to the same pan. Adjust the heat to low-medium and cook for about 2 to 3 minutes until aromatic.
Step 4: Into the pan, pour the sauce and stir, allowing the sauce to get hot and thickened for about a minute or two.
Step 5: Place the ground beef back to the pan, stir well so it will be coated with the sauce. Add in the green onions and continue to cook for another 2 to 3 minutes until the onions are soft.
Step 6: Enjoy the Mongolian Ground Beef over some cauliflower rice or with your favourite vegetables.
