20-Minute Mongolian Ground Beef

Name: 20-Minute Mongolian Ground Beef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 Servings
Ingredients: 1 Tbsp avocado oil; ½ large yellow onion; 3 cloves garlic; 2 lbs ground beef; 2/3 cup coconut aminos*; ¼ cup water; 2 tsp sesame oil; 1- inch nub fresh ginger; 2 Tbsp cider vinegar**; 2 Tbsp tapioca flour; ½ tsp black pepper; ½ tsp sea salt

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 Servings
Calories
348 kcal
Course
Main Course
Cuisine
Chinese

20-Minute Mongolian Ground Beef

Tyler Espinosa

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Quick, easy, flavorful Mongolian-inspired ground beef recipe that is loaded with flavor for a delicious weeknight meal.

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Ingredients

Servings

1 Tbsp avocado oil
½ large yellow onion finely chopped
3 cloves garlic minced
2 lbs ground beef
2/3 cup coconut aminos*
¼ cup water
2 tsp sesame oil
1- inch nub fresh ginger peeled
2 Tbsp cider vinegar**
2 Tbsp tapioca flour
½ tsp black pepper
½ tsp sea salt to taste***

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Instructions

Heat the avocado oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally, until it turns translucent, about 5 minutes. Stir in the garlic and continue cooking for another 1 to 2 minutes.
Scoot the onion and garlic off to one side of the skillet. Add the ground beef to the skillet and allow it to brown for 2 minutes before flipping it and allowing the other side to brown another 2 minutes. Use a spatula to chop up the beef and stir it into the onion.
Combine the coconut aminos, water, sesame oil, ginger, cider vinegar, tapioca flour, and black pepper in a small blender and blend until smooth (Note: if you don’t have a small blender, you can simply whisk everything up in a bowl - just be sure to grate or finely chop the ginger first).
Pour the sauce into the skillet with the beef and bring to a full boil. Reduce the heat to a gentle boil and continue cooking until the sauce has thickened, about 8 to 10 minutes.
Serve Mongolian Ground Beef with your choice of sides - I always go with steamed brown rice and veggies. To keep it grain-free, serve with cauliflower rice or zucchini noodles.

Notes

*You can also use low-sodium soy sauce or liquid aminos. If you choose to do so, also add 2 tablespoons of pure maple syrup to get the correct sweetness.
**Substitute rice vinegar for the cider vinegar if desired.
***If you’re using liquid aminos or soy sauce instead of the coconut aminos, be sure to taste the beef before adding any salt, as liquid aminos and soy sauce already contain a great deal of sodium.