Nutmeg Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout classics that usually hides a surprising number of spice-cabinet additions — but this version keeps things clean and boldly flavored without any of the warm baking spices that can sneak into restaurant-style sauces. The star here is a glossy, savory sauce built from coconut aminos, pure maple syrup, fresh ginger, and garlic, with a touch of turmeric for depth and color. Flank steak is sliced thin against the grain, tossed in arrowroot starch, and left to rest before hitting a screaming-hot skillet — that step is the secret to getting a deep, caramelized sear instead of a sad, steamed result. Cooking the beef in two batches keeps the pan hot enough to actually brown the meat, and the sauce thickens up glossy and clingy in just a couple of minutes. Scallions go in two stages — the white parts get a quick sauté for sweetness, while the green tops are tossed in at the very end to stay bright and fresh. The whole dish comes together fast once the prep is done, making it a genuinely satisfying weeknight dinner that tastes like it took far more effort than it did.
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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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