Pistachio Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this Mongolian beef is the kind of weeknight dinner that tastes like it took way more effort than it actually did. Flank steak gets tossed in arrowroot starch before hitting a screaming-hot skillet, which creates that irresistible caramelized crust you'd expect from a restaurant wok station. The sauce comes together with coconut aminos, pure maple syrup, fresh ginger, and garlic — no mystery ingredients, no shared-facility snack mixes, just clean pantry staples that deliver serious depth. A pinch of turmeric adds a subtle warmth that rounds everything out beautifully. Scallions go in two stages — the white parts get a quick sauté to build flavor, while the green tops are tossed in at the very end to stay bright and a little crisp. The whole dish comes together in one skillet, which means bold flavor and minimal cleanup. Serve it straight from the pan over rice or noodles and watch it disappear fast.
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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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