Almond Free Ginger-Scallion Mongolian Beef
Sticky, glossy, and loaded with bold umami flavor, this Mongolian beef is the kind of weeknight dinner that feels way more impressive than the effort it takes. Flank steak gets coated in arrowroot starch and seared at high heat, which creates that irresistible caramelized crust you'd expect from a restaurant dish — no special equipment required beyond a good skillet or wok. The sauce comes together with coconut aminos, pure maple syrup, fresh ginger, and garlic, delivering deep savory-sweet flavor without a single nut in sight. Many takeout-style sauces and store-bought marinades sneak in almond-derived ingredients or are processed on shared lines, so making this from scratch puts you fully in control. The scallions go in two stages — the white parts cook down into the sauce while the green tops stay bright and fresh — giving every bite layers of flavor and color. Everything moves fast once the pan is hot, so have your ingredients prepped and ready before you start cooking. Serve it straight from the skillet while the sauce is still glossy and the beef is piping hot.
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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
- 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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