Paleo Ginger-Scallion Mongolian Beef
Bold, caramelized beef in a glossy, ginger-forward sauce — this dish delivers everything you love about a takeout classic without a single ingredient that falls outside ancestral eating guidelines. Coconut aminos stand in for soy sauce seamlessly, bringing that deep, savory umami punch while keeping the recipe completely grain- and legume-free. Pure maple syrup adds just enough sweetness to balance the heat of fresh ginger and the sharpness of minced garlic, and arrowroot starch does the heavy lifting to create that signature glossy sauce and perfectly seared crust on the beef. The technique matters here: letting the starch-coated flank steak rest before it hits a screaming-hot pan means you get deeply browned, restaurant-quality sear rather than sad, steamed strips. Cooking the beef in two batches keeps the skillet hot enough to do its job properly, so every piece develops that irresistible crust. Scallions go in two stages — the white parts cook down into the sauce base while the green tops stay bright and fresh, tossed in at the very end for color and a mild oniony bite. This is the kind of weeknight dinner that makes it genuinely easy to stick to your goals without feeling like you're missing out on anything.
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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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