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.
- 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
- 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.
- In a seperate bowl, 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.
- 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.
- Category: Main Dishes
- Method: One Pot
- Serving Size: 1 serving
- Calories: 166
- Fat: 3.6g
- Carbohydrates: 4.9g
- Fiber: 0.4g
- Protein: 27.3g