Gluten Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can feel totally off-limits once you start reading ingredient labels — soy sauce, wheat-based thickeners, and mystery marinades are everywhere. This version flips the script entirely, building that same sticky, savory, deeply satisfying sauce from coconut aminos and pure maple syrup instead. Fresh ginger and four cloves of garlic do serious heavy lifting here, giving the sauce a bold, aromatic punch that tastes anything but compromised. Arrowroot starch pulls double duty — coating the flank steak for a gorgeous sear and thickening the sauce into that glossy, clingy consistency you want coating every strip of beef. The high-heat searing technique is the real secret: letting the steak rest after coating and then cooking it in batches means you get deep browning and caramelized edges rather than a sad, steamed result. Scallions added in two stages — white parts sautéed for sweetness, green parts tossed in at the end for freshness — give the dish layers that make it feel restaurant-worthy. Serve it straight from the skillet and don't be surprised when everyone asks for seconds.
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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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