Chestnut Free Ginger-Scallion Mongolian Beef
Bold, saucy, and packed with umami, this Mongolian beef delivers everything you want from a takeout-style dinner — caramelized edges, glossy sauce, and that irresistible hit of fresh ginger and garlic. Flank steak gets tossed in arrowroot starch before hitting a screaming-hot skillet, which creates a beautifully browned crust that locks in the juices and gives the sauce something to cling to. The sauce itself comes together with coconut aminos and pure maple syrup, building deep savory-sweet flavor without any soy or refined sugar. A touch of turmeric adds warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Scallions go in two stages — the white parts sauté first for a mellow, slightly sweet backbone, while the green tops get tossed in at the very end to stay bright and fresh. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels or worry about hidden additives sneaking into your dinner. Serve it straight from the skillet over rice or noodles and watch it disappear fast.
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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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