Honey Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this Mongolian beef delivers everything you want from a takeout-style dish — caramelized edges, glossy sauce, and that irresistible hit of ginger and garlic. The sauce leans on coconut aminos and pure maple syrup instead of any bee-derived sweetener, so it's completely free from honey without sacrificing any of the rich, slightly sweet depth that makes this dish so craveable. Arrowroot starch does double duty here, first coating the flank steak to lock in a serious sear, then thickening the sauce into that glossy, restaurant-worthy finish. Searing the beef in batches over high heat is the real secret — it builds a deep brown crust that holds up beautifully once everything gets tossed in the sauce. Scallions added in two stages give you both a mellow, cooked sweetness from the white parts and a fresh, bright pop from the greens stirred in at the end. The whole thing comes together in one skillet, making cleanup as easy as the cooking itself. Serve it straight from the pan while the sauce is still bubbling and the beef is perfectly coated.
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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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