Cashew Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this Mongolian beef hits every note you want from a takeout-style dish — caramelized edges, tender strips of flank steak, and a sauce that clings to every bite. Coconut aminos stand in for soy sauce beautifully here, delivering that deep, savory backbone alongside fresh ginger and garlic, while pure maple syrup adds just enough sweetness to balance the whole thing out. The arrowroot starch does double duty: it gives the beef a light, crispy sear and thickens the sauce into that irresistible glossy finish without any tree nuts or nut-based thickeners in sight. 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 through. Scallions go in two stages — the white parts get a quick sauté to build fragrance, and the green tops are tossed in at the end for a fresh, slightly sharp contrast. The whole dish comes together in one skillet, which means less cleanup and more time enjoying a genuinely restaurant-worthy meal at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!