Hazelnut Free Ginger-Scallion Mongolian Beef
Bold, savory, and deeply satisfying, this Mongolian beef dish delivers the kind of sticky, glossy sauce that makes you want to scrape every last bit from the pan. Flank steak is tossed in arrowroot starch before hitting a screaming-hot skillet, which creates that irresistible caramelized crust you'd expect from a restaurant version. The sauce comes together from coconut aminos, maple syrup, fresh ginger, and garlic — no soy, no mystery blends, and absolutely nothing derived from tree nuts to worry about. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. The scallions go in two stages — white parts first for a savory, slightly sweet base, then the bright green tops at the very end to keep things fresh and vibrant. It's a weeknight-friendly recipe that genuinely tastes like you put in way more effort than you did, and it's the kind of meal 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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