Red Meat Allergy Friendly Ginger-Scallion Mongolian Beef

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Ginger-Scallion Mongolian Beef

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, sliced against the grain into ¼-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
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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