Celery Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this takeout-style dish delivers serious depth of flavor using a short list of clean ingredients. Flank steak gets tossed in arrowroot starch before hitting a screaming-hot skillet, which creates that irresistible caramelized crust you'd expect from a restaurant wok. The sauce comes together from coconut aminos, maple syrup, fresh ginger, and garlic — no mystery additives, no hidden fillers, just rich, savory-sweet perfection that thickens into a glossy coating right in the pan. Scallions pull double duty here, with the white parts sautéed for a mellow, fragrant base and the green tops tossed in at the end for a fresh, slightly sharp finish. For anyone navigating ingredient sensitivities, this recipe is naturally free of the usual suspects that sneak into bottled sauces and restaurant versions, so you can dig in without second-guessing the label. It comes together in one skillet and moves fast once everything is prepped, making it a genuinely satisfying weeknight dinner that tastes like you ordered in.
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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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