Seeds Free Ginger-Scallion Mongolian Beef
Bold, saucy, and deeply savory, this Mongolian-style beef delivers the kind of takeout-level satisfaction that's genuinely hard to pull off at home — but this recipe makes it very doable. Flank steak is sliced thin against the grain, coated in arrowroot starch, and seared at high heat until each strip develops a gorgeous, caramelized crust that holds up beautifully once it hits the sauce. That sauce is where the magic lives: coconut aminos, maple syrup, fresh ginger, garlic, and a touch of turmeric come together into something glossy, complex, and completely free of soy or any seed-derived ingredients. For anyone navigating a seeds-free lifestyle, bottled stir-fry sauces are often a minefield of sesame oil and hidden seed extracts — this one is built from scratch so you know exactly what's in it. The scallions pull double duty here, with the white parts going in early for a mellow, savory base and the green tops tossed in at the very end for a fresh, slightly sharp finish. Coconut oil handles the high-heat searing without any compromise on flavor or safety. The whole dish comes together fast once your prep is done, making it an ideal weeknight dinner that feels anything but ordinary.
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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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