MSG Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout classics that's almost impossible to find made cleanly — most restaurant versions and bottled sauces are loaded with additives, including monosodium glutamate, that can leave sensitive eaters feeling rough. This version builds every bit of that bold, savory depth from scratch using coconut aminos, fresh ginger, garlic, and a touch of maple syrup, so you know exactly what's going into every bite. The arrowroot-coated flank steak gets seared in a screaming-hot skillet until deeply browned and caramelized, which is where all that rich, meaty flavor actually comes from — no flavor enhancers needed. Turmeric adds a subtle warmth to the glossy sauce, while scallions bring a fresh, slightly sharp contrast that keeps the whole dish from feeling heavy. The technique of resting the starch-coated beef before searing is a small step that makes a big difference, giving you that satisfying crust you'd expect from a restaurant plate. It comes together in one skillet and moves fast once everything is prepped, making it a genuinely weeknight-friendly dinner that doesn't ask you to compromise on flavor or ingredients.
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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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