Pork Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this stir-fry delivers everything you love about classic Mongolian beef without a trace of pork anywhere in the dish. Flank steak gets coated in arrowroot starch before hitting a screaming-hot skillet, which creates that irresistible caramelized crust you'd expect from a restaurant order. The sauce — built on coconut aminos, maple syrup, fresh ginger, and garlic — thickens into something deeply savory and just a little sweet, clinging to every strip of beef in the most satisfying way. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Separating the scallion whites and greens and adding them at different stages is a small step that pays off big, giving you both mellow sweetness and a fresh, bright finish. The whole process moves fast once you're at the stove, so have everything prepped and ready before the heat goes on. This is the kind of weeknight dinner that feels like a serious treat.
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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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