Lactose Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this Mongolian beef hits every note you want from a takeout-style dish — caramelized edges, glossy sauce, and that punchy hit of fresh ginger and scallion in every bite. The entire recipe is built around whole, simple ingredients, so there's no butter, cream, or hidden dairy to worry about anywhere in the dish. Coconut aminos stand in for soy sauce and bring a rich, slightly sweet depth that pairs beautifully with maple syrup and turmeric in the sauce. Arrowroot starch does double duty here — coating the flank steak before searing to lock in a serious crust, then thickening the sauce to that glossy, restaurant-worthy finish. The trick of resting the coated beef before it hits the pan is a small step that makes a big difference, helping each strip sear hard and fast in the hot coconut oil rather than turning gray and steamy. White scallion pieces go in first to build a fragrant base, while the green tops get tossed in at the very end to stay bright and fresh. This one comes together fast once everything is prepped, and it's the kind of meal that genuinely doesn't feel like it's missing a thing.
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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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