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!
Ingredients
Units
Scale
- 8 oz rice vermicelli
- 1/3 cup coconut aminos
- 1/4 cup beef stock
- 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
Instructions
- 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.
- In a small bowl, combine coconut aminos, beef stock, and arrowroot starch and whisk to combine.
- 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.
- Add ground beef and salt, break up the beef with a spoon, and cook until meat browns.
- Pour in prepared sauce and stir until sauce reduces and thickens. Adjust salt accordingly.
- Add the cooked noodles to the skillet and mix with the ground beef and sauce.
- 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