AIP Friendly Ginger-Scallion Mongolian Beef
Sticky, glossy, and packed with bold umami flavor, this Mongolian-style beef is the kind of weeknight dinner that feels indulgent without derailing your healing protocol. Coconut aminos stand in for soy sauce and deliver that deep, savory-sweet base, while pure maple syrup and freshly grated ginger round out the sauce with warmth and brightness. Arrowroot starch does double duty here — coating the flank steak before searing for a beautifully caramelized crust, then thickening the sauce into something glossy and restaurant-worthy. The high-heat sear is the real secret: letting each strip of beef sit undisturbed in a hot skillet means you get serious browning instead of sad, steamed meat. Scallions added in two stages keep the dish fresh and layered, with the white parts building savory depth and the green tops adding a pop of color at the very end. Everything comes together in one skillet in well under an hour, and the recipe serves four — making it an easy choice for a family meal or a week of satisfying leftovers.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- 2 tbsp arrowroot starch
- ½ tsp fine sea salt
For the sauce
- ½ cup coconut aminos
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, finely minced
- 1 tsp arrowroot starch
- ¼ tsp ground turmeric
For cooking
- 3 tbsp coconut oil, divided
- 6 scallions, cut into 1-inch pieces (white and green parts separated)
Instructions
- 1
Place the sliced flank steak in a large bowl, sprinkle with the arrowroot starch and salt, and toss until every piece is evenly coated. Let the coated beef rest at room temperature for 30 minutes — this allows the starch to adhere and helps the beef sear rather than steam.
- 2
While the beef rests, whisk together the coconut aminos, maple syrup, grated ginger, minced garlic, 1 tsp arrowroot starch, and turmeric in a small bowl until smooth. Set aside.
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