Mustard Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this Mongolian beef is the kind of weeknight dinner that feels like a serious treat. Flank steak is sliced thin, coated in arrowroot starch, and seared over high heat until each strip develops a gorgeous, caramelized crust — the kind you'd expect from a restaurant, not a home skillet. The sauce comes together with coconut aminos, maple syrup, fresh ginger, and garlic, delivering that signature sweet-umami punch without a drop of mustard or any of the condiment blends that so often sneak it in. Turmeric adds a warm, earthy depth that makes the glossy sauce look as good as it tastes. Scallions go in two stages — the white parts sauté first for fragrance, then the green tops toss in at the end for a fresh, slightly sharp finish. The whole thing moves fast once the beef has rested, so have everything prepped and ready before the heat goes on. Serve it straight from the skillet while the sauce is still bubbling and sticky.
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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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