Yeast Free Ginger-Scallion Mongolian Beef
Mongolian beef is one of those takeout cravings that can feel impossible to recreate at home without reaching for bottled sauces loaded with fermented additives or hidden leavening agents. This version sidesteps all of that by building a deeply savory, glossy sauce from coconut aminos, pure maple syrup, fresh ginger, and garlic — every ingredient straightforward and easy to verify. The arrowroot starch does double duty here, giving the flank steak a beautifully crisp sear and thickening the sauce into that signature sticky coating you want clinging to every strip of beef. Cooking in batches over high heat is the real secret to getting that restaurant-style char rather than a grey, steamed result. The scallions go in two stages — white parts first for a little sweetness and depth, green parts at the end for freshness and color — which makes the whole dish feel layered and intentional. It comes together fast once the beef has rested, so this is genuinely weeknight-friendly despite how impressive it looks in the pan. Serve it straight from the skillet while the sauce is still glossy and the beef is piping hot.
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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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