Sesame Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can be tricky to recreate at home without reaching for ingredients that don't work for everyone — traditional versions often lean on soy sauce and toasted sesame oil, which rules them out for people avoiding sesame. This version sidesteps all of that by building its bold, savory-sweet sauce entirely from coconut aminos, pure maple syrup, fresh ginger, and garlic, so the flavor is deep and satisfying without any of the usual concerns. Arrowroot starch does double duty here, giving the flank steak a beautifully crisp sear and thickening the sauce into that glossy, restaurant-style coating you're after. The trick of letting the coated beef rest before it hits the pan makes a real difference — you get proper browning instead of steaming, which means better texture in every bite. Scallions added in two stages keep things bright and a little sweet, balancing the richness of the sauce perfectly. It comes together fast once everything is prepped, making it a genuinely weeknight-friendly dinner that doesn't feel like a compromise.
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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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