Soy Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout classics that usually relies heavily on soy sauce, making it a frustrating off-limits dish for anyone avoiding soy. This version swaps in coconut aminos, which delivers that same savory, slightly sweet depth without a drop of soy in sight. The sauce comes together with fresh ginger, garlic, maple syrup, and a touch of turmeric — bold, glossy, and absolutely crave-worthy. Flank steak gets coated in arrowroot starch and seared in batches over screaming-hot coconut oil, building that deeply caramelized crust that makes every bite satisfying. The scallions go in two stages — the white parts cook down into the sauce while the green tops stay bright and fresh — so you get layers of flavor and color in every forkful. It all comes together in one skillet, which means less cleanup and dinner on the table fast. Serve it over rice or cauliflower rice and watch it disappear.
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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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