Shellfish Free Ginger-Scallion Mongolian Beef
Bold, caramelized strips of flank steak tossed in a glossy ginger-garlic sauce — this is the kind of weeknight dinner that feels like a serious treat without requiring a ton of effort. The sauce comes together with coconut aminos and pure maple syrup, delivering that signature sweet-savory depth without any soy or hidden seafood-derived additives that can sneak into bottled Asian-style sauces. Coating the beef in arrowroot starch before searing is the real secret here: it creates a lightly crisp exterior that grabs onto the sauce and gives you that restaurant-style glaze at home. Cooking the beef in batches over high heat means every strip gets properly browned rather than steamed, so the texture is spot-on. The scallions pull double duty — the white parts go in early for a mellow, savory base, while the green tops get tossed in at the end for a fresh, slightly sharp finish. Everything comes together in one skillet, which means less cleanup and more time enjoying a bowl of something genuinely delicious.
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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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