Keto Mongolian Ground Beef Noodles

Prep: 10 minCook: 15 min4 servingsmediumAsian
Mongolian Ground Beef Noodles with Coconut Aminos Sauce

A paleo-friendly take on classic Mongolian beef featuring tender ground beef and crisp broccoli florets tossed with gluten-free noodles in a savory-sweet coconut aminos sauce. The combination of ginger, garlic, and coconut sugar creates an umami-rich glaze that coats every strand of pasta. Perfect for busy weeknight dinners when you want bold Asian-inspired flavors without the gluten or soy. The recipe easily adapts to AIP dietary needs by swapping cassava noodles and omitting black pepper.

Gluten-FreeDairy-FreeNut-FreeKeto

Ingredients

4 servings
  • ½ cup coconut aminos
  • ¼ cup beef broth
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar
  • 1 tbsp + 2 tsp arrowroot starch
  • 8 oz gluten-free spaghetti
  • 2 tbsp avocado oil
  • 2 cup broccoli florets
  • 1 tsp sea salt
  • ¼ tsp black pepper(optional)
  • 1 lb ground beef
  • 1 thumb ginger, grated
  • 3 cloves garlic, minced
  • 2 green onions, sliced

Instructions

  1. 1

    Whisk together coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch in small bowl and set aside

  2. 2

    Fill large pot two-thirds with water and bring to boil, add spaghetti and cook to desired doneness, strain and toss with oil to prevent sticking

  3. 3

    Heat avocado oil in large pan over medium heat, add broccoli florets and season with salt and pepper, cook until crisp and tender, set aside

  4. 4

    Brown ground beef in same skillet over medium heat, season with salt and pepper, remove beef and leave fat in pan

  5. 5

    Reduce heat to low-medium, add garlic and ginger to pan and cook until fragrant

  6. 6

    Pour sauce into pan and stir, heat until thickened

  7. 7

    Return ground beef to pan with broccoli and cooked spaghetti, stir to coat with sauce

  8. 8

    Serve topped with green onion

Tips

Tip 1

Reserve pasta cooking water to thin sauce if needed when combining all ingredients.

Tip 2

Let ground beef brown undisturbed for better texture and flavor development.

Tip 3

Cook broccoli just until bright green and crisp-tender to maintain color and crunch.

Good to Know

Storage

Refrigerate leftovers up to 3 days in airtight container

Make Ahead

Cook components separately and combine when reheating

Serve With

Serve immediately while hot for best texture

Common Mistakes

Watch

Cook pasta al dente to avoid mushy texture when combining with sauce

Watch

Don't overcook broccoli to maintain vibrant color and crisp texture

Substitutions

Gluten-Free Swaps

tamari→
coconut aminos1:1gluten-free

traditional soy sauce flavor

Full guide →

General Alternatives

cassava spaghetti→
gluten-free spaghetti1:1AIP

use for stricter paleo compliance

ground turkey→
ground beef1:1leaner protein

slightly drier texture

Full guide →
Find more substitutions →

FAQ

Can I use regular soy sauce instead of coconut aminos?

Yes, substitute equal amounts but note it will no longer be paleo-friendly and will contain gluten from wheat.

What if I don't have arrowroot starch?

Use cornstarch or tapioca starch in equal amounts, or omit for a thinner sauce consistency.

How long will leftovers keep in the refrigerator?

Store properly covered for up to 3 days, though noodles may soften slightly when reheated.