Carrageenan 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 dish that's shockingly easy to pull off at home. Coconut aminos stand in for soy sauce, bringing that deep savory flavor without any of the additives that sneak into conventional bottled sauces. Arrowroot starch does double duty here, giving the beef a beautiful sear and thickening the sauce into something truly glossy and cling-worthy. The trick of resting the coated beef before it hits the pan is a small step that makes a big difference, helping each strip brown deeply rather than steam in the skillet. Pure maple syrup and fresh ginger round out the sauce with warmth and just enough sweetness to balance the savory notes. Everything comes together in one skillet over high heat, so you get that wok-style caramelization without any specialty equipment. It's a weeknight dinner that genuinely tastes like a takeout upgrade.
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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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