Fructose Free Ginger-Scallion Mongolian Beef
Takeout-style Mongolian beef is one of those dishes that usually feels off-limits when you're watching fructose, thanks to the high-fructose corn syrup and mystery sauces hiding in most restaurant versions. This one flips the script entirely. Coconut aminos stand in for soy sauce, delivering that deep, savory backbone without the problematic sweeteners, and a modest pour of pure maple syrup keeps the sauce just barely sweet and well within a low-fructose range. The sauce itself comes together in minutes — ginger, garlic, turmeric, and a touch of arrowroot starch — and it cooks down into something glossy and restaurant-worthy right in your skillet. Resting the arrowroot-coated flank steak before searing is the move that makes the beef genuinely crispy on the outside and tender in the middle, not rubbery or sad. Scallions go in two stages so the white parts get soft and fragrant while the green tops stay bright and fresh at the finish. It's bold, satisfying, and the kind of meal that makes dietary restrictions feel like absolutely no sacrifice at all.
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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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