Oats Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this Mongolian beef delivers everything you want from a takeout-style dish — caramelized edges, glossy sauce, and that irresistible hit of ginger and garlic. Flank steak gets tossed in arrowroot starch before hitting a screaming-hot pan, which creates a beautifully browned crust that locks in the juices and gives the sauce something to cling to. The sauce itself is built from coconut aminos and pure maple syrup, so it's naturally sweet and umami-rich without a drop of soy or any grain-based thickeners that could sneak oats into the picture. Every single ingredient here is straightforward and easy to verify, which takes the guesswork out of a cuisine where hidden additives can be a real concern. The scallions go in two stages — white parts first for a little savory depth, green parts at the end for freshness and color — and that small detail makes a big difference in the final dish. Serve it straight from the skillet while the sauce is still glossy and the beef is sizzling, and don't be surprised if it disappears 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!