Artificial Flavors Free Ginger-Scallion Mongolian Beef
Takeout-style Mongolian beef has a reputation for relying on bottled sauces loaded with additives, but this version builds every bit of that bold, glossy flavor from scratch using whole, recognizable ingredients. Coconut aminos stand in as the savory backbone, pure maple syrup adds just enough sweetness, and freshly grated ginger alongside minced garlic do the heavy lifting on aromatics — no flavor packets or mystery extracts anywhere in sight. The arrowroot starch coating on the flank steak is a smart move: it helps each strip develop a beautifully browned crust in the hot skillet while also thickening the sauce to that sticky, restaurant-quality consistency. Searing the beef in batches over high heat is the key step that keeps things caramelized rather than steamed, so don't skip the resting time or crowd the pan. The scallions get added in two stages — the white parts go in early for a mellow, savory depth, and the green tops finish the dish with a fresh, slightly sharp bite. Everything comes together fast once the prep is done, making this a genuinely satisfying weeknight dinner that tastes far more indulgent than the ingredient list suggests.
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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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