Pregnancy Friendly Ginger-Scallion Mongolian Beef
Savory, sticky, and loaded with bold flavor, this ginger-scallion beef is the kind of weeknight dinner that feels indulgent without any of the ingredients you're trying to avoid right now. Flank steak is a great lean protein choice, and slicing it against the grain and coating it in arrowroot starch gives you that satisfying, restaurant-style sear without any cornstarch or flour in the mix. The sauce leans on coconut aminos instead of soy sauce, which sidesteps the sodium overload of traditional takeout versions, and fresh ginger brings a bright, warming heat that's gentler than chili-heavy alternatives. A touch of turmeric adds a subtle earthiness and a gorgeous golden hue to the glaze. Maple syrup rounds everything out with just enough sweetness to balance the savory depth, and the scallions — added in two stages — give you both mellow sweetness and a fresh, grassy finish. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying your meal. It's the kind of dish that satisfies a serious craving while keeping things clean and wholesome.
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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
Ingredient noteCook all meat thoroughly when pregnant.
- 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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