Dairy Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can feel impossible to recreate at home without a long list of ingredients you can't always trust — especially when butter or oyster sauce sneak into restaurant versions. This one keeps things clean and bold, built on coconut aminos and pure maple syrup for that signature sweet-savory depth, with fresh ginger and garlic doing the heavy lifting on flavor. Arrowroot starch is the secret weapon here: it coats the flank steak before searing and then tightens the sauce into that glossy, clingy finish you want clinging to every strip of beef. The high-heat sear in coconut oil gives you those deeply browned, slightly crispy edges that make this feel genuinely restaurant-worthy. Scallions go in two stages — the white parts cook down into the sauce while the green tops stay bright and fresh — so you get layers of flavor without any extra effort. The whole thing comes together in one skillet, which means less cleanup and more time to enjoy a bowl of something seriously satisfying.
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!