by Sheryl

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins| Yield: 4 Servings

I love this easy Mongolian Ground Beef. Simple and a healthy soy-free, cost-efficient do-away to the classic. Plus it is paleo, whole30, and AIP friendly. Serve this flavorful dish over cauliflower rice or alongside your favourite veggies for a complete, filling meal that your family deserves!

Prep this Mongolian Ground Beef in ten minutes using everyday ingredients and have this on your dinner table in less than thirty minutes! A top pick meal at home and my go-to for a flavorful and hearty weeknight dinner.


1 pound ground beef
1 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
1/3 c. coconut aminos
1/4 c. broth
1 teaspoon apple cider vinegar
2 teaspoons coconut sugar (omit for whole30)
1 tablespoon + 1 teaspoon arrowroot starch
1 thumb ginger, grated
3 cloves garlic, minced
4 green onions, sliced into 1-inch slices


Step 1: Cook the ground beef in a large skillet over medium heat until brown. Do not forget to season the beef with salt and pepper. When done, set the beef aside. Drain the grease but leave about 2 tbsp fat in the pan.

Step 2: Place the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in another bowl. Stir until well combined, then set aside.

Step 3: Adjust the heat to low-medium. Add the garlic and ginger using the same pan and cook for about 2 to 3 minutes until aromatic.

Step 4: Into the pan, pour the sauce. Stir and heat for about a minute or two until thick. Return the ground beef to the pan, stir well, and coat with the sauce. Add the green onions and continue to cook for 2 to 3 minutes until soft.

Step 5: Serve the Mongolian Ground Beef alongside your favorite veggies or over cauliflower rice. Enjoy!


Serving size: 1 SERVING, Calories: 166 | Fat: 3.6G | Carbohydrates: 4.9G | Fiber: 0.4G | Protein: 27.3G

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