Artificial Flavors Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

Artificial Flavors Free Coconut Aminos Beef and Bok Choy Skillet

Savory, satisfying, and built entirely from real, recognizable ingredients, this beef and bok choy skillet is the kind of weeknight dinner that feels like a takeout treat without any of the ingredient guesswork. Conventional stir-fry sauces and bottled marinades are notorious for hiding synthetic flavor additives, which makes a dish like this genuinely refreshing — every drop of flavor here comes from coconut aminos, fresh ginger, garlic, apple cider vinegar, turmeric, and a touch of honey. The coconut aminos pull double duty, working as both a marinade base for the thinly sliced beef and the backbone of the glossy, savory sauce that ties everything together. Arrowroot starch gives that sauce a beautiful, clingy consistency that coats every piece of crisp-tender bok choy and caramelized carrot without any cornstarch or thickeners of questionable origin. The technique is straightforward — a quick sear on the beef, a fast stir-fry on the vegetables, and a final toss in the pan until the sauce thickens just enough to leave a trail on the skillet. Finished with fresh scallions and cilantro, it's bright, a little earthy from the turmeric, and deeply savory in a way that's hard to believe came together so cleanly. This is the recipe to reach for when you want bold, complex flavor and total confidence in what's actually on your plate.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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2 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tsp arrowroot starch

For the sauce

3 tbsp coconut aminos
2 tbsp bone broth
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
½ tsp turmeric
1 tsp arrowroot starch
1 tsp honey

For the stir-fry

2 tbsp coconut oil
4 cloves garlic, thinly sliced
1 tbsp fresh ginger, finely grated
1 lb baby bok choy, halved lengthwise
2 medium carrots, cut into thin matchsticks
¼ tsp salt, plus more to taste

For serving

3 scallions, thinly sliced (optional)
1 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, bone broth, apple cider vinegar, 1 tsp grated ginger, turmeric, 1 tsp arrowroot starch, and honey until smooth and no lumps remain. Set aside.

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