Peanut Free Ginger-Scallion Mongolian Beef
Tender flank steak, a glossy ginger-garlic sauce, and a hit of fresh scallion — this is the kind of bold, restaurant-worthy stir-fry that comes together entirely in one skillet. Coconut aminos stand in for soy sauce, delivering that deep, savory backbone without any of the usual label-reading stress that comes with bottled sauces. A touch of maple syrup and ground turmeric round out the sauce with warmth and subtle sweetness, while arrowroot starch does double duty — coating the beef for a perfect sear and thickening the sauce to a gorgeous, spoon-coating gloss. The trick of letting the starch-coated beef rest before it hits the pan means every strip gets that deeply browned crust instead of steaming through. High heat and cooking in batches keeps the texture exactly where you want it — caramelized on the outside, tender all the way through. Tossed with both the white and green parts of the scallions at just the right moment, the whole dish comes together in minutes and is best served immediately while the sauce is still shimmering.
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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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