clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mongolian Ground Beef

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


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.


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


  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.


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


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