Walnut Free Ginger-Scallion Mongolian Beef
Bold, glossy, and packed with umami, this Mongolian beef hits every note you want from a takeout-style dinner — caramelized edges, tender strips of flank steak, and a sauce that clings to every piece. Coconut aminos stand in for soy sauce, delivering that deep savory flavor without any of the additives that can sneak into bottled sauces, and pure maple syrup adds just enough sweetness to balance the fresh ginger and garlic. Arrowroot starch does double duty here, coating the beef before the sear for that signature crispy exterior and thickening the sauce into something genuinely glossy and restaurant-worthy. The high-heat sear in coconut oil is the real secret — letting the beef sit undisturbed in the pan means you get proper browning instead of sad, steamed strips. Scallions go in two stages so the white parts soften and sweeten into the sauce while the green tops stay bright and a little sharp. There are no nuts anywhere in this recipe, so if you're navigating a tree nut sensitivity, you can cook and serve this with complete confidence. Pile it over steamed rice or cauliflower rice and get ready to add it to your regular weeknight rotation.
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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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