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This Mongolian ground beef is a flavorful and cost-effective alternative to the classic. It’s a healthier soy-free alternative that’s paleo, whole30, and AIP friendly.

Mongolian beef is made with steak (usually flank steak) that is coated in a starch (like corn starch or arrowroot) to make it crispy and then combined with a soy sauce-based sauce and green onions. It’s a flavorful and hearty dish that tastes great with rice and veggies!

However, I don’t have Mongolian Beef as often because of the expensive steak cuts that are used. I always have the much cheaper and easier to work with ground beef on hand and decided to modify this recipe to be made with ground beef.

It’s cheaper, it’s easier, and it’s just as yummy! This recipe is a healthier alternative made paleo, gluten-free, soy-free, whole30, and AIP.

Why you’ll love this recipe

  • It’s flavor-packed! It has all of the flavors you love about Mongolian beef!
  • It’s cost-effective. Ground beef is a cheaper alternative to steak, making this a much more cost-effective meal.

The Ingredients You’ll Need

  • Ground beef. To make this Mongolian beef cheaper and easier for a weeknight meal!
  • Coconut aminos. This a soy-free alternative to soy sauce. If you can tolerate other alternatives, those will also work.
  • Broth . You can use a broth of your choice, but I think chicken broth works best.
  • Arrowroot starch. This a grain-free thickener that helps to thicken the sauce. I haven’t tried tapioca starch as it’s a bit gummier, but I do prefer arrowroot for sauces.
  • Green onions, ginger and garlic. These add tons of flavor to the dish and I recommend using fresh ingredients rather than dried.

How to make Mongolian Ground Beef

  • Cook 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.
  • Prep and cook the sauce. Whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside. 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 thick for 1-2 minutes.
  • Add the ground beef back to the pan and stir well to coat with the sauce. Add the green onions and cook for 2-3 minutes or until softened.

Tips & Tricks

  • Add more broth to thin out the sauce. This sauce winds up being thick like traditional Mongolian beef. If you prefer a thinner sauce, add a bit more beef broth.

What to serve with Mongolian Beef

  • Roasted bok choy. I love adding bok choy as a veggie compliment to a myriad of Asian dishes.
  • Cauliflower rice (or rice if tolerated)
  • Stir-fried vegetables. I like having stir-fried vegetables like these with recipes like this.

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Mongolian Ground Beef

★★★★★

4.9 from 36 reviews
  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Description

This Mongolian ground beef is a flavorful and cost-effective alternative to the classic. It’s a healthier soy-free alternative that’s paleo, whole30, and AIP friendly.

Ingredients

Units Scale
  • 1 lb ground beef
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/3 cup coconut aminos
  • 1/4 cup broth
  • 1 tsp apple cider vinegar
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tbsp + 1 tsp arrowroot starch
  • 1 thumb ginger, grated
  • 3 cloves garlic, minced
  • 4 green onions, sliced into 1” slices

Instructions

  1. Using a large 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.
  2. In a seperate bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside.
  3. 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.
  4. Pour the sauce into the pan and stir. Allow to heat and thick for 1-2 minutes.
  5. Add the ground beef back to the pan and stir well to coat with the sauce. Add the green onions and cook for 2-3 minutes or until softened.
  6. Serve fresh over cauliflower rice or with vegetables of your choice.

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Main Dishes
  • Method: One Pot

Nutrition

  • Serving Size: 1 serving
  • Calories: 166
  • Fat: 3.6g
  • Carbohydrates: 4.9g
  • Fiber: 0.4g
  • Protein: 27.3g

This recipe was originally published is 2019 and updated in 2023. Photos by Modern Food Stories.