Rice Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this dish delivers everything you love about Mongolian beef — caramelized edges, glossy sauce, and that irresistible hit of ginger and garlic — without a single grain of rice in sight. The beef is tossed in arrowroot starch before searing, which creates a beautifully browned crust and helps the sauce cling to every strip of flank steak. Coconut aminos stand in for soy sauce, bringing that rich umami depth while keeping things free from common grain-based additives, and a touch of maple syrup rounds out the sauce with just the right amount of sweetness. Turmeric adds a warm, earthy undertone that makes the whole thing feel a little more complex than your average takeout order. The technique of searing in batches over high heat is the real secret here — it gives you that wok-style char rather than a sad, steamed result. Scallions go in two stages, so the white parts soften into the sauce while the green tops stay bright and fresh. Serve it over cauliflower rice, zucchini noodles, or just eat it straight from the pan — no judgment.
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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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