Black Pepper Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can feel totally off-limits when you're avoiding black pepper, since most versions lean heavily on it for heat. This recipe delivers all the bold, savory satisfaction of the original by leaning into fresh ginger and garlic instead — and honestly, the flavor is even more vibrant for it. Flank steak gets coated in arrowroot starch and seared in batches over high heat, building that deeply caramelized crust that makes every bite so satisfying. The sauce comes together with coconut aminos, pure maple syrup, and a touch of turmeric, turning glossy and rich as it hits the hot pan. Scallions go in two stages — the white parts cook down for savory depth, while the green tops stay bright and fresh at the finish. The whole dish comes together fast once the beef has had its resting time, making it a genuinely weeknight-friendly meal that doesn't feel like a compromise. Serve it straight from the skillet while everything is still sizzling and coated in that sticky, gingery glaze.
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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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