The classic Mongolian Beef made easier and healthier with real food ingredients!
1 Tablespoon avocado oil
2 Tablespoons minced ginger
2 cloves garlic, minced
4 green onions, green parts cut into 1/2” pieces, and white parts thinly sliced, see notes
1 red chili, thinly sliced
1 pound lean ground beef
1/4 cup coconut aminos
2 Tablespoons fish sauce, see notes
1 Teaspoon toasted sesame oil
Optional: toasted sesame seeds to sprinkle on top
Prep all your ingredients before you begin to cook.
Place a large skillet, (12″) over high heat. When the pan is hot but not smoking, add the avocado oil to the pan along with the ginger, garlic, white parts of the green onions, and the chili.
Sauté stirring constantly until fragrant and just beginning to brown, about 1 minute.
Next add the ground beef to the pan and continue to cook over high heat, breaking up the ground beef into small pieces as it cooks.
When the beef is cooked through, add the green parts of the green onions, coconut aminos, fish sauce, and sesame oil to the pan.
Cook stirring constantly to combine, about 30 seconds. Then remove the pan from the heat and serve immediately with your choice of sides.
For the green onions, I had 1/4 cup of thinly sliced white part and 3/4 cup 1/2″ pieces of the green parts.
Read the labels carefully because many fish sauce brands have added sugars and coloring.
- Category: Stir Fry
- Method: Stove Top
- Cuisine: Asian
Keywords: Mongolian Beef, Mongolian Ground Beef Stir Fry, Whole30 Mongolian Beef