Nitrate & Nitrite Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can be genuinely tricky to recreate at home without reaching for soy sauce, bottled stir-fry sauces, or processed condiments that often sneak in unwanted additives. This version sidesteps all of that by building its bold, savory-sweet sauce entirely from coconut aminos, pure maple syrup, fresh ginger, and garlic — no preservatives, no hidden extras, just real ingredients doing the heavy lifting. The flank steak gets tossed in arrowroot starch before hitting a screaming-hot skillet, which creates that irresistible caramelized crust you'd expect from a restaurant dish. Searing in batches is the move here — it keeps the pan temperature high so the beef browns deeply instead of steaming, and the payoff is genuinely impressive. A touch of turmeric adds warmth and color to the glossy sauce, while the scallions bring freshness and a mild bite that balances everything out beautifully. The whole thing comes together fast once the prep is done, making it a weeknight dinner that feels far more special than the effort involved. Serve it over rice or cauliflower rice and watch it disappear.
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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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