Nightshade Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can feel completely off-limits once you start reading ingredient labels — most versions rely on soy sauce, chili pastes, or bottled sauces loaded with tomato and pepper derivatives. This version sidesteps all of that without sacrificing any of the bold, savory depth you're after. Coconut aminos stand in beautifully for soy sauce, delivering that same umami richness, while fresh ginger and garlic do the heavy lifting on flavor alongside a touch of maple syrup for balance. The arrowroot starch coating on the flank steak is the real secret weapon here — it creates a light, crispy crust during the high-heat sear that locks in the juices and gives the glossy sauce something to cling to. Scallions bring a mild, fresh bite that layers in beautifully without any of the heat concerns that come with nightshade-family alliums. The whole dish comes together in one skillet, which means less cleanup and more time enjoying a plate of sticky, gingery beef that honestly rivals anything you'd order for delivery.
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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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