Barley Free Ginger-Scallion Mongolian Beef
Tender flank steak, a glossy ginger-garlic sauce, and a hit of fresh scallion — this is the kind of bold, restaurant-worthy stir-fry that comes together entirely from scratch in your own kitchen. The sauce leans on coconut aminos and pure maple syrup instead of conventional soy or teriyaki blends, which means you sidestep the grain-based additives and fermented barley derivatives that sneak into so many bottled Asian-style sauces. Arrowroot starch does double duty here, coating the beef before it hits the pan for that signature crispy sear, then thickening the sauce into something beautifully glossy and clingy. The trick of resting the coated beef before cooking is a small step that makes a big difference — you get deep, caramelized browning instead of sad, steamed strips. Fresh ginger and turmeric give the sauce real warmth and complexity without relying on any pre-mixed seasoning packets that could introduce hidden ingredients. Cooking in batches over high heat keeps everything sizzling and properly seared rather than stewed. Serve it the moment it comes off the heat and every bite will be coated in that sticky, fragrant sauce with pops of sweet scallion green throughout.
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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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