Citric Acid Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can feel completely off-limits when you're avoiding citric acid, since bottled sauces and restaurant versions are almost always loaded with it. This recipe sidesteps the problem entirely by building a rich, glossy sauce from coconut aminos and pure maple syrup — no preservatives, no hidden additives, just clean ingredients that come together beautifully. Fresh ginger and garlic do the heavy lifting on flavor, giving you that bold, aromatic punch you expect from the dish without anything that would trigger a reaction. The arrowroot starch is doing double duty here: it gives the flank steak a light, crispy sear and thickens the sauce into something that clings to every strip of beef. Cooking in two batches over high heat is the move that separates a proper sear from a soggy stir-fry, so don't skip that step. The scallions go in at two different stages, keeping the white parts tender and letting the green parts stay bright and fresh at the finish. It's the kind of weeknight dinner that tastes like you ordered in — except you know exactly what's in it.
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!