Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 4 SERVINGS
I always enjoy Mongolian ground beef. It’s one of my favorite takeaway dishes from one of the best Chinese restaurants in the city. This easy and quick recipe is a great hack if you are looking for a healthier soy-free alternative that’s paleo, whole30, and AIP friendly. A cost-efficient and very savory dish perfect to serve over rice or cauliflower rice or alongside your preferred veggies (such as bok choy, stir-fried vegetables, etc.) for a complete, filling meal any time!
INGREDIENTS
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1/3 c. coconut aminos
1 pound of ground beef
1 teaspoon apple cider vinegar
1/4 c. broth
2 teaspoons coconut sugar (omit for whole30)
3 cloves garlic, minced
1 thumb ginger, grated
4 green onions, sliced into 1-inch slices
1 tablespoon + 1 teaspoon arrowroot starch
1 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
HOW TO MAKE MONGOLIAN GROUND BEEF
Step 1: Add the ground beef to a large skillet over medium heat. Season the meat with salt and pepper. Cook until the meat is browned. Set the ground beef aside when done, reserving around 2 tbsp of grease in the pan.
Step 2: Place the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in another bowl. Mix well until combined and set aside.
Step 3: Add the garlic and ginger to the same pan and cook for about 2 to 3 minutes over low-medium heat until aromatic. Pour in the sauce and cook for another 1 to 2 minutes until the sauce has thickened.
Step 4: Return the ground beef into the pan and toss well to coat with the sauce. Then, add the green onions and cook further until softened. This takes another 2 to 3 minutes.
Step 5: Remove from the heat when done and serve the Mongolian ground beef immediately over cauliflower rice or alongside your favorite vegetables. Enjoy!
NUTRITION FACTS:
Serving size: 1 SERVING Calories: 166 | fat: 3.6G | Carbohydrates: 4.9G | fiber: 0.4G | protein: 27.3G
Ingredients
- 1/3 c. coconut aminos
- 1 pound of ground beef
- 1 teaspoon apple cider vinegar
- 1/4 c. broth
- 2 teaspoons coconut sugar (omit for whole30)
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 4 green onions, sliced into 1-inch slices
- 1 tablespoon + 1 teaspoon arrowroot starch
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper (omit for AIP)
Instructions
Step 1: Add the ground beef to a large skillet over medium heat. Season the meat with salt and pepper. Cook until the meat is browned. Set the ground beef aside when done, reserving around 2 tbsp of grease in the pan.
Step 2: Place the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in another bowl. Mix well until combined and set aside.
Step 3: Add the garlic and ginger to the same pan and cook for about 2 to 3 minutes over low-medium heat until aromatic. Pour in the sauce and cook for another 1 to 2 minutes until the sauce has thickened.
Step 4: Return the ground beef into the pan and toss well to coat with the sauce. Then, add the green onions and cook further until softened. This takes another 2 to 3 minutes.
Step 5: Remove from the heat when done and serve the Mongolian ground beef immediately over cauliflower rice or alongside your favorite vegetables. Enjoy!
