Chicken Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this Mongolian beef is the kind of takeout-style dinner that makes you wonder why you ever ordered delivery in the first place. Flank steak is sliced thin against the grain, coated in arrowroot starch, and seared at high heat until deeply caramelized — that resting step before cooking is a small detail that makes a huge difference in the final texture. The sauce comes together with coconut aminos, pure maple syrup, fresh ginger, and garlic, hitting every note of sweet, savory, and aromatic without a drop of soy or anything poultry-based hiding in the mix. Turmeric adds a subtle 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 cook down into the sauce while the green tops stay bright and fresh, giving you layers of flavor in every bite. Everything comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Serve it over steamed rice or cauliflower rice 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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