Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 4 servings
I love Mongolian ground beef. Super easy to make, flavorful, and the best cost-effective alternative to the classic. Not to mention, this Mongolian ground beef is a healthy soy-free alternative. Also, paleo, whole30, and AIP friendly. For a round-up meal, serve this with cauliflower rice. This is also perfect to pair with stir-fried veggies. Roasted bok choy is a delicious addition as well that compliments this dish very well. If you enjoy Mongolian beef, I’m sure that you’ll also love this Mongolian ground beef!
INGREDIENTS
4 green onions, sliced into 1-inch slices
1 pound ground beef
1/4 teaspoon black pepper (omit for AIP)
1 teaspoon apple cider vinegar
1/3 c. coconut aminos
1/4 c. broth
2 teaspoon coconut sugar (omit for whole30)
1 tablespoon + 1 teaspoon arrowroot starch
1 teaspoon sea salt
1 thumb ginger, grated
3 cloves garlic, minced
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 beef aside once browned. Drain the grease, leaving only 2 tbsp of fat in the pan.
Step 2: Place the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in a small bowl. Mix well until combined and set aside.
Step 3: Adjust the heat to medium-low and toss the garlic and ginger in the same pan you cook the beef. Saute for about 2 to 3 minutes until aromatic.
Step 4: Into the pan, add the sauce. Stir well and let the sauce, heat for 1 to 2 minutes until thickened.
Step 5: Return the ground beef to the pan. Toss to coat with the sauce. Then, add the green onions and cook for additional 2 to 3 minutes until tender.
Step 6: Serve the Mongolian Ground beef right away over cauliflower rice or with your favorite veggies. Enjoy!
NUTRITION FACTS:
Serving size: 1 SERVING calories: 166 fat: 3.6G carbohydrates: 4.9G fiber: 0.4G protein: 27.3G
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