Gelatin Free Ginger-Scallion Mongolian Beef
Bold, caramelized beef in a glossy, aromatic sauce — this dish delivers everything you love about a classic takeout order, made entirely from scratch in your own kitchen. Flank steak is sliced thin against the grain and coated in arrowroot starch before hitting a screaming-hot skillet, which creates that irresistible seared crust without a drop of cornstarch or any thickeners you'd need to second-guess. The sauce comes together with coconut aminos, pure maple syrup, fresh ginger, and garlic — straightforward pantry ingredients with no hidden additives or animal-derived setting agents to worry about. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole dish look like it came from a restaurant. Scallions go in two stages — the white parts get a quick sauté to build savory depth, while the green tops are tossed in at the very end to stay bright and fresh. Everything moves fast once the pan is hot, so having your ingredients prepped and ready before you start is the real secret to nailing this one. Serve it straight from the skillet over steamed rice or noodles and watch it disappear.
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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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