Citrus Free Ginger-Scallion Mongolian Beef
Bold, savory, and deeply satisfying, this Mongolian-style beef delivers all the sticky, glossy sauce energy you'd expect from a takeout favorite — without a drop of citrus anywhere in the recipe. That matters more than it sounds, because many versions of this dish sneak in orange juice or zest to brighten the sauce, making them a minefield for anyone avoiding citrus. Here, the depth comes entirely from coconut aminos, fresh ginger, garlic, and a touch of maple syrup, which together create a rich, umami-forward glaze that absolutely does not need citrus to shine. The arrowroot starch does double duty — coating the flank steak before searing for that irresistible caramelized crust, then thickening the sauce into something glossy and clingy. Searing the beef in batches over high heat is the move that separates a truly restaurant-quality result from a sad, steamed situation, so don't skip that step. The scallions go in two stages — white parts first for a little savory softness, green parts at the end for freshness and color — and the whole dish comes together in one skillet. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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