Legume Free Ginger-Scallion Mongolian Beef
Sticky, glossy, and packed with bold umami flavor, this Mongolian beef hits every note you want from a takeout-style dish — caramelized edges, tender strips of flank steak, and a sauce that clings to every bite. The magic starts with arrowroot starch, which creates that signature crispy sear before the beef gets tossed in a deeply savory sauce built from coconut aminos, fresh ginger, garlic, and a touch of maple syrup. Traditional versions of this dish often rely on soy sauce, which can be a problem for anyone avoiding legumes since soy is a bean — coconut aminos step in here and deliver the same salty depth without any of that concern. A pinch of turmeric adds warmth and a gorgeous golden hue to the sauce as it reduces down into something glossy and irresistible. Cooking the beef in batches over screaming-hot coconut oil is the real trick to getting that restaurant-quality sear at home rather than a sad, steamed result. The scallions go in two stages — the white parts get a quick sauté to build flavor, while the green tops are tossed in at the very end to stay bright and fresh. Serve it immediately straight from the pan and it will disappear 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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