Capsaicin Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout classics that usually sneaks in chili paste, red pepper flakes, or both — making it completely off-limits for anyone avoiding capsaicin. This version delivers all the bold, savory depth you'd expect without a trace of heat-inducing ingredients. The sauce leans on coconut aminos and pure maple syrup for that signature sweet-salty balance, while fresh ginger and garlic bring serious aromatic punch that more than fills the flavor gap. Arrowroot starch does double duty here — coating the flank steak before searing so it develops a gorgeous, lacquered crust, then thickening the sauce into something glossy and clingy. Searing the beef in batches over high heat is the real secret to getting that restaurant-style browning instead of a sad, steamed result. Scallions go in two stages so the white parts soften into the sauce while the green tops stay bright and fresh. The whole dish comes together in one skillet and is absolutely worth making on a weeknight.
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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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