Oral Allergy Syndrome Friendly Ginger-Scallion Mongolian Beef

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Oral Allergy Syndrome Friendly Ginger-Scallion Mongolian Beef

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, sliced against the grain into ¼-inch strips
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked scallions in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid scallions, tap it and change its rating to Red.

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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