Easy Mongolian ground beef

The savory-sweet allure of Mongolian beef becomes both wallet-friendly and weeknight-accessible in this clever ground beef adaptation. This recipe delivers all the bold flavors of the classic takeout favorite but replaces expensive steak cuts with budget-friendly ground beef for a faster, simpler meal that doesn't compromise on taste. With a thick, glossy sauce coating each bite and aromatic green onions throughout, this Mongolian ground beef satisfies cravings while accommodating specialized diets with its paleo, whole30, and AIP-friendly modifications.

I first created this recipe during a particularly tight budget month when I was craving Chinese takeout but couldn't justify the expense. Using ground beef I already had in the freezer, I was amazed at how the same flavor profile could transfer so perfectly to a different meat cut. Now it's in my regular rotation—even when I'm not pinching pennies!

Ingredients That Make All The Difference

• Ground beef: Choose 85/15 or 80/20 fat content for the best flavor and texture. Too lean and the dish becomes dry; this recipe benefits from a little fat.
• Coconut aminos: Creates the savory, slightly sweet base of the sauce without soy. Its naturally sweeter profile actually enhances the traditional Mongolian beef flavor.
• Fresh ginger and garlic: Don't substitute dried or pre-minced versions—fresh aromatics provide essential bright notes that define this dish.
• Green onions: Added in generous amounts and cooked briefly so they retain some texture, these provide the characteristic flavor backbone of authentic Mongolian beef.
• Arrowroot starch: Creates that glossy restaurant-style thickness in the sauce without corn products or grains.

Step-by-Step Instructions

Begin by heating a large skillet or wok:

over medium heat. Once hot, add the ground beef, breaking it into smaller pieces with a wooden spoon or spatula. Season with salt and pepper to taste. Cook the beef until it's completely browned with no pink remaining, about 7-8 minutes, stirring occasionally. Once fully cooked, use a slotted spoon to transfer the beef to a paper towel-lined plate to drain excess fat, leaving about 2 tablespoons of fat in the pan.

While the beef cooks:

prepare your sauce by whisking together coconut aminos, chicken broth, apple cider vinegar, coconut sugar, and arrowroot starch in a small bowl until completely smooth with no lumps. The arrowroot should be fully dissolved to prevent clumping when it hits the hot pan. Set this mixture aside while you continue with the next steps.

Using the same pan with the reserved beef fat:

reduce the heat to low-medium and add the minced garlic and grated ginger. Sauté gently for 2-3 minutes until fragrant but not browned—burning either ingredient will create bitter notes. The aromatics should become soft and release their flavors into the fat.

Pour the prepared sauce:

into the pan with the garlic and ginger, stirring continuously. The sauce will begin to bubble and thicken almost immediately due to the arrowroot starch. Allow it to simmer for 1-2 minutes until it reaches a glossy, coat-the-back-of-a-spoon thickness. If it becomes too thick, add a tablespoon or two of additional broth to achieve your desired consistency.

Return the cooked ground beef:

to the pan, stirring to thoroughly coat each piece with the thickened sauce. The beef should be completely enveloped in the rich, glossy coating. Let it simmer together for about a minute to allow the flavors to meld and the beef to reheat.

Add the sliced green onions:

to the pan, reserving some of the green parts for garnish if desired. Stir gently to incorporate them into the beef mixture and cook for just 2-3 minutes until they're slightly softened but still vibrant and not completely wilted. This brief cooking maintains some texture while releasing their flavor.

Taste and adjust seasonings:

as needed—you may want more salt, a touch more coconut sugar for sweetness, or additional coconut aminos for depth. Once satisfied with the flavor balance, remove from heat and transfer to a serving dish. Garnish with the reserved green onion tops and serve immediately while hot.

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I discovered the importance of fat content through trial and error with this recipe. My first attempt used extra-lean ground beef, which resulted in a somewhat dry, granular texture. Switching to 85/15 completely transformed the dish, creating a much more satisfying mouthfeel that better mimicked the experience of traditional Mongolian beef with its slightly richer profile.

Perfect Pairings

This versatile dish shines with several complementary sides. For a low-carb option, cauliflower rice absorbs the sauce beautifully while keeping the meal light. Steam or roast baby bok choy for authentic Asian flair—the mild vegetable balances the richness of the beef. A simple cucumber salad with rice vinegar provides refreshing contrast to the savory-sweet main dish.

Make-Ahead and Storage Tips

While best enjoyed fresh, this Mongolian ground beef can be prepared up to three days ahead and stored in an airtight container in the refrigerator. It reheats beautifully on the stovetop with a tablespoon of additional broth to refresh the sauce. The flavor actually deepens slightly after a day, making excellent planned leftovers for lunch.

Adaptations for Dietary Needs

This recipe is naturally paleo, whole30, and AIP-friendly as written, but can be adapted further for other needs. For keto diets, substitute monk fruit sweetener for the coconut sugar. If soy isn't an issue, traditional soy sauce can replace coconut aminos (though you may need less due to its higher salt content). For those who tolerate gluten, regular flour can substitute for arrowroot starch.

I've come to treasure this recipe not just for its delicious results and budget-friendly nature, but for how it's challenged my thinking about culinary traditions. It's a reminder that the essence of a dish often lies more in its flavor profile than in specific ingredients—and that with some creative thinking, we can make beloved favorites more accessible without compromising on taste. Whether you're accommodating dietary restrictions or simply looking to stretch your grocery budget, this Mongolian ground beef delivers satisfaction beyond its humble ingredients.

Frequently Asked Questions

→ Is this recipe gluten-free?

Yes, this Mongolian ground beef is completely gluten-free as it uses coconut aminos instead of soy sauce.

→ Can I make this recipe ahead of time?

Absolutely! It stores well in the fridge for up to 3 days and reheats beautifully in a pan or microwave.

→ What can I serve with Mongolian ground beef?

Cauliflower rice is perfect for paleo/Whole30 diets, but regular rice, quinoa, or stir-fried vegetables also work great.

→ Can I substitute the coconut sugar?

Yes, you can use honey, maple syrup, or skip the sweetener entirely if following Whole30.

→ Is this recipe spicy?

This version isn't spicy, but you can add red pepper flakes or sriracha for heat if desired.