Seed Oil Free Ginger-Scallion Mongolian Beef
Sticky, savory, and loaded with bold ginger and garlic flavor, this Mongolian beef is the kind of takeout-style dinner that makes you wonder why you ever ordered delivery. The sauce comes together with coconut aminos and pure maple syrup instead of the soy sauce and refined sugar blends you'd find in most restaurant versions, keeping every ingredient clean and seed oil free. Coconut oil handles all the cooking here — both the high-heat sear and the scallion sauté — so there's no canola, vegetable, or soybean oil anywhere in the pan. Tossing the flank steak strips in arrowroot starch before searing is the move that gives you that gorgeous, deeply browned crust and helps the glossy sauce cling to every piece. Letting the coated beef rest before it hits the hot skillet is a small step that makes a real difference, encouraging a proper sear rather than a steam. The scallions go in two stages — white parts first for a little savory depth, green parts at the very end for freshness and color — which keeps the whole dish feeling bright and layered. Serve it straight from the skillet while the sauce is still glossy and everything is piping hot.
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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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