Mongolian beef is one of those takeout classics that usually comes loaded with soy sauce — and most soy sauces contain wheat, which means rye-free eaters often have to skip it entirely. This version swaps in coconut aminos, which delivers that same savory, slightly sweet depth without any grain-based ingredients to worry about. Arrowroot starch stands in for cornstarch or flour to coat the flank steak, helping it develop a gorgeous, caramelized crust when it hits a screaming-hot skillet. The sauce — built from coconut aminos, pure maple syrup, fresh ginger, and garlic — thickens into something glossy and bold that clings to every strip of beef. Letting the coated steak rest before searing is a small step that makes a big difference, giving you that restaurant-style char instead of a sad, steamed result. Scallions go in two ways: the white parts cook down into the sauce for sweetness, while the green tops get tossed in at the very end for a fresh, bright finish. It's the kind of weeknight dinner that tastes like you ordered it in — except you made it yourself, and you know exactly what's in it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
