Xanthan Gum Free Ginger-Scallion Mongolian Beef
Bold, caramelized beef in a glossy ginger-garlic sauce — this is the kind of weeknight dinner that feels like a serious treat without requiring a trip to a specialty restaurant. The sauce leans on coconut aminos and pure maple syrup for that signature sweet-savory depth, with fresh ginger and turmeric rounding everything out in the most satisfying way. Arrowroot starch does double duty here, giving the beef a beautifully crisp sear and thickening the sauce to that glossy, clingy consistency you want coating every strip — no xanthan gum or any other additive needed. Many store-bought sauces and takeout versions sneak in thickeners that can be hard to track down on a label, so making this from scratch puts you fully in control of what's on your plate. The technique matters too: letting the starch-coated beef rest before it hits a screaming-hot pan means you get deep browning instead of steaming, which is the difference between good and genuinely great Mongolian beef. Scallions go in two stages — the white parts cook down into the sauce while the green tops stay bright and fresh — so every bite has layers of flavor and color. Serve it immediately straight from the skillet 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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