Eggless Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this Mongolian beef hits every note you want from a takeout-style dish — caramelized edges, tender strips of flank steak, and a sauce that clings to every piece. The magic starts with a simple arrowroot-and-salt coating that lets the beef sear hard in a screaming-hot skillet, building that deep, restaurant-quality crust without a single egg in sight. Coconut aminos stand in beautifully for soy sauce, bringing a rich, slightly sweet depth that pairs perfectly with fresh ginger, garlic, and a touch of maple syrup. Turmeric adds a warm, earthy undertone that makes the sauce look as stunning as it tastes. The scallions are added in two stages — white parts first for a savory backbone, green parts at the end for brightness and color — so every bite has layers of flavor. Because the ingredient list is naturally free of eggs at every step, there's no swapping or substituting required; this is just a genuinely great recipe that happens to work for you. Serve it straight from the skillet over rice while the sauce is still glossy and bubbling.
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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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