High Fructose Corn Syrup Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout classics that usually hides a surprising amount of sweeteners and additives in the sauce — making it a dish many people assume they have to give up. This version flips that script entirely by building a rich, glossy sauce from coconut aminos and pure maple syrup, both naturally free from high fructose corn syrup, so you know exactly what's going into every bite. Fresh ginger and four cloves of garlic bring serious depth, while a touch of turmeric gives the sauce a warm, golden hue that looks just as good as it tastes. The technique here is worth paying attention to: letting the arrowroot-coated flank steak rest before searing means you get that deeply browned, slightly crispy exterior that makes restaurant-style beef so satisfying. Cooking in batches over high heat keeps things sizzling rather than steaming, and the sauce thickens beautifully in the same pan, picking up all those caramelized bits. Scallions go in at two stages — the white parts for savory backbone, the green parts at the very end for freshness and color. It's bold, weeknight-friendly, and genuinely hard to believe it came out of your own kitchen.
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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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