Caffeine Free Ginger-Scallion Mongolian Beef
Bold, savory, and deeply satisfying, this Mongolian-style beef delivers everything you want from a takeout-inspired dinner — caramelized edges, glossy sauce, and that irresistible hit of ginger and garlic. Flank steak gets coated in arrowroot starch before hitting a screaming-hot skillet, which creates a beautifully browned crust that locks in all the juices. The sauce comes together with coconut aminos and pure maple syrup, so you get that signature sweet-savory depth without any soy or refined sugar. A touch of turmeric and freshly grated ginger give the whole dish a warmth that feels complex but comes from ingredients you can actually pronounce. Scallions go in two stages — the white parts cook down into the sauce while the green tops stay bright and fresh — which adds layers of flavor and a little color to the finished plate. Since every ingredient here is naturally free of stimulants like coffee, tea, or chocolate derivatives, this is a genuinely worry-free weeknight dinner that doesn't ask you to sacrifice anything. 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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