Mongolian Ground Beef with Noodles {Gluten-free, Paleo, AIP}
This Mongolian ground beef with noodles is a gluten-free, soy-free and cost-effective homemade meal to satisfy your takeout cravings!
Mongolian Ground Beef with Noodles
I’ve always loved Chinese takeout and Mongolian Beef with Noodles was always a favorite of mine! Traditionally, this dish is made with thinly sliced flank steak, cornstarch to crisp the beef, soy sauce, and ramen noodles.
This Mongolian Ground Beef with Noodles is an easy-to-make healthier alternative using ground beef, gluten-free or cassava spaghetti, broccoli, and a sauce made with coconut aminos and coconut sugar. It’s gluten-free, paleo, and modifiable for AIP!
The Ingredients for Mongolian Ground Beef with Noodles
- Gluten-free Spaghetti. Use cassava spaghetti from Jovial for AIP.
- Ground beef. I always like to buy organic grass-fed ground beef to avoid any harmful additives.
- Broccoli florets.
- Ginger, garlic, and onions.
- Homemade Mongolian sauce. You’ll use coconut aminos, beef broth, apple cider vinegar, coconut sugar, and arrowroot starch.
How to make Mongolian Ground Beef with Noodles
- Make the Mongolian sauce. Whisk together the sauce ingredients and set aside.
- Cook the noodles. Boil the spaghetti and cook to your liking. Strain and set aside, adding some oil to prevent sticking.
- Crisp the broccoli florets. Add the broccoli florets to a large pan with avocado oil, lightly seasoning with salt and pepper, and cook until crisp and tender. Set aside.
- Brown the ground beef. Brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan. Using the same pan, bring the heat to low-medium heat and add the garlic and ginger to the pan. Cook for 2-3 minutes or until fragrant.
- Thicken the sauce. Pour the sauce into the pan and stir. Allow to heat and thicken for 1-2 minutes.
- Combine all ingredients. Add the ground beef back to the pan along with the broccoli and cooked spaghetti and stir well to coat with the sauce.
- Serve topped with green onion.
Can you make this recipe ahead of time? What’s the best way to reheat it?
You can! I think the best way to reheat it is to heat in a pan for just a few minutes until warm.
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Mongolian Ground Beef with Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup coconut aminos
- 1/4 cup beef broth
- 2 tsp apple cider vinegar
- 2 tsp coconut sugar
- 1 tbsp + 2 tsp arrowroot starch
- 8 oz gluten-free spaghetti (use cassava spaghetti for AIP)
- 2 tbsp avocado oil
- 2 cup broccoli florets
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1 lb ground beef
- 1 thumb ginger, grated
- 3 cloves garlic, minced
- 2 green onions, sliced
Instructions
- Using a small bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside.
- Fill a large pot of water two-thirds of the way with water and bring to a boil. Add the spaghetti and cook to your liking. Strain and set aside, adding some oil to prevent sticking.
- While the pasta cooks, add the avocado oil to a large pan over medium heat. Add the broccoli florets, lightly seasoning with salt and pepper and cook for 5-7 minutes or until crisp and tender. Set aside.
- Using the same skillet, brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan.
- Using the same pan, bring the heat to low-medium heat and add the garlic and ginger to the pan. Cook for 2-3 minutes or until fragrant.
- Pour the sauce into the pan and stir. Allow to heat and thicken for 1-2 minutes.
- Add the ground beef back to the pan along with the broccoli and cooked spaghetti and stir well to coat with the sauce.
- Serve topped with green onion.
Notes
All nutritional facts are estimated and will vary.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dishes
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Fat: 11.6g
- Carbohydrates: 36.2g
- Fiber: 2.4g
- Protein: 28.4g
Keywords: mongolian ground beef noodles
AIP
Low Carb
Paleo
Whole30
This was so good! My hubby and kids all enjoyed it.
★★★★★
Looks delicious! Can I slip the beef broth?
You could skip and use chicken broth, or just more coconut aminos but it will taste stronger!
So easy to make & absolutely delicious! Thank you
★★★★★
How do you keep the jovial cassava noodles from gumming up and sticking? Thank you!
I suggest boiling the noodles for less time so they’re al dente before you combine them!
This was a nice weeknight meal! It wasn’t quite lively enough for us, so I gave it just a bit of spice. I used frozen broccoli for convenience, but of course, it wasn’t going to get crispy. Neither of us enjoy spaghetti so I used brown rice penne. Some day, it would be nice to try cassava pasta. We both enjoyed it and I’ll definitely put it into my rotation!
★★★★
so glad you enjoyed it!!
This was so yummy! I took some shortcuts with dried spices, frozen broccoli, and precooked konjac noodles because I have an infant. Seriously the best thing I’ve eaten all week!
★★★★★
yet another absolutely fantastic recipe from Michelle, thank you. I used this recipe with sweet potato starch noodles to maintain AIP & they complimented so well. Will definitely put on rotation.
★★★★★
Yay, so glad you enjoyed it!!
Made this for our family of 7. Everyone loved it!
yay, so glad!!
This has become a quick staple in our house with gluten free rice, even my toddler loves it! We prefer the sauce on the side since we all desire different degrees of sauciness haha. Can’t wait to try it with cassava spaghetti!
★★★★★
Great recipe, but if I were to use tamari soy sauce instead of coconut aminos would the measurements still be the same ?
★★★★★
You can sub, but it is saltier and less sweet than coconut aminos, so recommend adjusting those flavors to compensate for the substitution.
Delicious! Enjoyed by my kiddos as well. Will be adding to our favorites!
★★★★★
Yay, so glad!! thank you!!