Mongolian Ground Beef Noodles (Gluten Free)

This Mongolian Ground Beef Noodles recipe is a gluten-free take on Mongolian Beef with juicy ground beef, rice noodles, and a savory, slightly sweet sauce. It’s soy-free, added sugar-free, and AIP-friendly, and perfect for a quick and easy dinner!

Mongolian Beef is traditionally made with flank steak, soy sauce, sugar, water, hoisin sauce, and cornstarch, and is a popular dish at American Chinese restaurants. However, if’s often a no-go for folks avoiding gluten or with common food allergies. If you’re looking for a quick, gluten-free dinner full of flavor, my Mongolian Ground Beef Noodles recipe has you covered! It has all the delicious Mongolian Beef flavors without gluten, soy, or added sugars!

Mongolian Ground Beef Noodles Recipe

I love making Mongolian Beef with ground beef and have been making this recipe on repeat! It’s quick to whip up on busy weeknights and is more budget-friendly than flank steak or other beef cuts.

Plus, the ground beef creates a hearty depth of flavor for the simple Mongolian beef sauce. I recreate the rich umami, savory, and lightly sweet flavors using coconut aminos and beef stock with arrowroot starch to thicken it.

Fresh ginger and garlic add a warm, aromatic note that balances the sauce’s slight sweetness, and red pepper flakes add a touch of spice. Mix in the cooked rice noodles and garnish, and that’s it. Dinner is ready in 20!

Transform weeknight dinner with this flavorful and comforting one-pan meal. It’s sure to be a new family fave!

Looking for more Asian-inspired, quick and easy gluten free dinners? Try my Sheet Pan Beef and Broccoli, Chicken Noodle Stir Fry, Japchae Stir Fry, or Gluten Free Orange Chicken.

What You’ll Need

• AIP Modifications: Omit the red pepper flakes for Modified and Core AIP.
  Additionally, for Core AIP, omit the rice noodles and serve with any grain-free, Core AIP-compliant noodles like sweet potato glass noodles, AIP Hand-Rolled Noodles, or cassava pasta, and omit the sesame seed garnish.

Let’s Get Cooking!

Step 1. Cook the Noodles

Cook the noodles according to the package’s instructions. Drain, rinse, and toss with oil. Set aside.

Step 2. Make the Mongolian Beef Sauce

In a small bowl, whisk together coconut aminos, beef stock, and arrowroot starch.

Step 3. Cook the Ground Beef

First, sauté the aromatics in oil. Once fragrant, add the ground beef and salt and cook until browned.

Step 4. Add the Sauce

Pour the prepared sauce into the skillet with the cooked ground beef. Bring to a simmer and cook until the liquid thickens and reduces.

Step 5. Combine with Noodles

Add the cooked noodles to the skillet and toss until well coated with the sauce, mixing it with the ground beef.

Step 6. Garnish and Serve

Remove from heat and garnish with sliced green onions.

Add sesame seeds if desired. Serve hot and enjoy!

Tips & Tricks

Cooking the Noodles

Cook the noodles until al dente to absorb sauce and flavor while maintaining their texture. Since you’ll add them to the hot pan, they’ll continue to cook a bit while everything combines.

Sauce Consistency

You can thicken the sauce more with a slurry of arrowroot starch and water. If you prefer a thinner sauce, add more beef stock or broth. Avoid over-reducing the sauce so that there’s enough to coat the noodles.

Adjust Heat

Adjust the spice level to suit your taste by using more or less red pepper flakes or omit them entirely if you prefer. You can also add them to individual portions as desired.

Storage & Reheating Instructions

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: I recommend separating the noodles and freezing cooled Mongolian ground beef on its own. Store in an airtight, freezer-safe bag or container for up to 1 month. Thaw overnight in the fridge. Once the Mongolian beef is reheated you can mix it together with freshly made noodles.
• Reheating: Warm in the microwave or on the stovetop over medium – medium-low heat, stirring occasionally until heated through. If the sauce seems too thick, you can add a little water or stock/broth to thin it out a bit.

Mongolian Ground Beef Noodles (Gluten Free)

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5 from 2 reviews

• Author: Nicole Charles
• Total Time: 20 minutes
• Yield: 3–4 servings 1x
• Diet: Gluten Free

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Description

These Mongolian Ground Beef Noodles are a gluten-free take on Mongolian Beef featuring juicy ground beef, rice noodles, and a savory-sweet sauce that’s soy-free, sugar-free, and AIP-friendly. It’s the perfect choice for a quick, easy weeknight dinner that’s packed with flavor!

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Ingredients

Units USM Scale 1x2x3x

• 8 oz rice vermicelli
• 1/3 cup coconut aminos
• 1/4 cup beef stock (gluten-free and low sodium or sodium-free)
• 1.5 TBSP arrowroot starch
• 2 TBSP avocado oil (divided)
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp red pepper flakes
• 1 lb ground beef
• 1/2 tsp salt
• 1/2 cup green onions, sliced
• sesame seeds to garnish

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Instructions

1. Cook the noodles per package instructions. Drain and rinse under cold water then toss with 1 TBSP avocado oil to prevent them from sticking together.
2. In a small bowl, combine coconut aminos, beef stock, and arrowroot starch and whisk to combine.
3. In a large skillet over medium heat, heat remaining 1 TBSP avocado oil and add in minced garlic, ginger, and red pepper flakes. Sauté 1-2 minutes until fragrant.
4. Add ground beef and salt, break up the beef with a spoon, and cook until meat browns.
5. Pour in prepared sauce and stir until sauce reduces and thickens. Adjust salt accordingly.
6. Add the cooked noodles to the skillet and mix with the ground beef and sauce.
7. Remove from heat. Garnish with sliced green onions and sesame seeds (if desired).

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Mains
• Method: Stovetop
• Cuisine: Chinese-American – inspired