Pecan Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this takeout-style dish comes together in a single skillet with ingredients that are naturally free from tree nuts of any kind — no swaps or substitutions needed. Flank steak is tossed in arrowroot starch before hitting a screaming-hot pan, which creates that irresistible caramelized crust you'd expect from a restaurant without any of the mystery ingredients. The sauce is built from coconut aminos, pure maple syrup, fresh ginger, and garlic, so every element is straightforward and easy to verify at the store. Turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Scallions go in two stages — the white parts sauté first for depth, and the green tops get tossed in at the end for a fresh, bright finish. The sauce thickens quickly into a glossy, sticky coating that clings to every strip of beef, making each bite deeply savory with just a hint of sweetness. Serve it straight from the pan over steamed rice for a weeknight dinner that feels genuinely special.
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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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