Wheat Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout classics that usually relies on soy sauce and wheat-based thickeners — which means it's often off the table if you're avoiding wheat. This version swaps in coconut aminos for that deep, savory backbone and uses arrowroot starch both to coat the beef and thicken the sauce, so you get every bit of the glossy, sticky finish you're craving without a drop of wheat in sight. Flank steak sliced against the grain and seared in batches over screaming-hot coconut oil gives you those beautifully caramelized edges that make this dish feel genuinely restaurant-worthy. Fresh ginger and four cloves of garlic go into the sauce alongside a touch of maple syrup, creating a balance of heat, sweetness, and umami that's hard to stop eating. The scallions are added in two stages — white parts first for a little savory depth, green parts at the very end — so they stay bright and punchy rather than wilting into the background. Everything comes together fast once the prep is done, making this a weeknight win that tastes like you spent way more effort than you actually did. Serve it straight from the skillet while the sauce is still glossy and clinging to every strip of beef.
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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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