Paraben Free Ginger-Scallion Mongolian Beef
Sticky, savory, and loaded with bold ginger and garlic flavor, this Mongolian beef is the kind of weeknight dinner that tastes like it came from a restaurant kitchen. The sauce comes together with coconut aminos and pure maple syrup instead of conventional soy sauce or refined sugars, keeping every ingredient clean and free from synthetic preservatives or hidden additives that show up in so many bottled sauces. Arrowroot starch does double duty here — it gives the flank steak that satisfying, lightly crisp exterior after a hot sear, then thickens the sauce into a glossy, clingy coating that clings to every strip of beef. Resting the coated beef before cooking is a small step that makes a big difference, helping the starch bond properly so you get that deep, caramelized browning rather than a soggy steam. Fresh ginger and garlic go straight into the sauce rather than relying on powders or flavor packets, so the heat and brightness are completely natural. The scallions — white ends cooked down until fragrant, green tops tossed in at the very end — add layers of oniony flavor and a pop of color that makes the finished dish look as good as it tastes. Serve it straight from the skillet while the sauce is still bubbling and glossy for the best possible result.
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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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