Turkey Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this Mongolian beef is the kind of weeknight dinner that tastes like it came from a restaurant kitchen. Flank steak is sliced thin, coated in arrowroot starch, and seared at high heat until deeply browned — that crust is everything. Coconut aminos stand in for soy sauce and bring a rich, slightly sweet depth without any of the additives you'd find in conventional bottled sauces, while fresh ginger and garlic keep the flavor bright and punchy. A touch of maple syrup and turmeric round out the sauce into something genuinely special. The scallions go in two stages — white parts first for a savory backbone, green parts at the end for color and a mild bite — so every element is cooked exactly right. Because the ingredient list is built entirely around beef, produce, and pantry staples, there's nothing here to second-guess if you're keeping poultry off the table. Serve it straight from the skillet while the sauce is still glossy and bubbling for maximum impact.
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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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