Emulsifier Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami depth, this Mongolian beef hits every note you want from a takeout-style dish — without a single additive or emulsifier in sight. Most bottled sauces and restaurant versions rely on processed condiments that can sneak in unwanted stabilizers and emulsifying agents, but this recipe builds its sauce entirely from coconut aminos, pure maple syrup, fresh ginger, and garlic, so you know exactly what's going into every bite. Arrowroot starch does double duty here, coating the flank steak for a beautifully crisp sear and thickening the sauce into that irresistible, glossy finish — no synthetic thickeners needed. The trick of letting the starch-coated beef rest before it hits the pan is what gives you those deeply browned, caramelized edges that make this dish feel genuinely restaurant-worthy. Scallions added in two stages — white parts sautéed for savory depth, green parts tossed in at the very end — keep the flavor bright and layered. Coconut oil handles the high-heat sear like a champ, rounding out a recipe that's clean from start to finish. Serve it straight from the skillet while the sauce is still bubbling and the beef is glossy and fragrant — it's the kind of weeknight dinner that disappears 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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