Lupin Free Ginger-Scallion Mongolian Beef
Tender flank steak, a glossy ginger-garlic sauce, and a hit of fresh scallion — this is the kind of takeout-style dinner that makes you wonder why you ever ordered in. The beef is tossed in arrowroot starch before searing, which creates that signature caramelized crust and helps the sauce cling to every strip. Coconut aminos stand in for soy sauce and bring a deep, savory sweetness that pairs beautifully with maple syrup, fresh ginger, and a whisper of turmeric. Cooking in batches over screaming-hot coconut oil is the real secret here — it guarantees a proper sear instead of a sad, steamed result. The sauce comes together in minutes and thickens into something genuinely restaurant-worthy. For anyone navigating ingredient labels on bottled sauces and marinades, building this one from scratch means you know exactly what's in it — no fillers, no surprises, just clean, bold flavor. Serve it straight from the skillet while everything is hot and glossy.
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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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