Mushroom Free Ginger-Scallion Mongolian Beef
Bold, sticky, and deeply savory, this Mongolian-style beef is the kind of weeknight dinner that tastes like it came from a restaurant kitchen. Flank steak gets tossed in arrowroot starch before hitting a screaming-hot skillet, creating that irresistible caramelized crust that makes every bite satisfying. The sauce — built from coconut aminos, maple syrup, fresh ginger, and garlic — thickens into a glossy, clinging glaze that coats every strip of beef beautifully. Scallions go in two stages, so the white parts soften and sweeten while the green tops stay bright and a little punchy. For anyone navigating a mushroom-free lifestyle, takeout versions of this dish can be a minefield since many restaurants sneak in oyster sauce or mushroom-based umami boosters — this recipe skips all of that without sacrificing any depth. Every ingredient here is straightforward and easy to verify, which means you can dig in with total confidence. Serve it straight from the pan over rice or cauliflower rice and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!