Artificial Food Coloring Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

Artificial Food Coloring Free Coconut Aminos Beef and Bok Choy Skillet

This sizzling skillet is everything a weeknight dinner should be — fast, deeply savory, and built entirely from real, whole ingredients. Conventional stir-fry sauces and bottled condiments are notorious for sneaking in synthetic dyes alongside preservatives and additives, but this recipe sidesteps all of that by leaning on coconut aminos, bone broth, and apple cider vinegar for its rich, umami-forward sauce. Fresh ginger appears three times — in the marinade, the sauce, and the stir-fry itself — so the flavor is layered and bright without relying on anything artificial. Turmeric adds a warm golden hue to the sauce naturally, which means the color you see in the pan is entirely the real deal. The arrowroot starch pulls the sauce together into a glossy, clingy coating that hugs every slice of seared beef and every crisp-tender piece of bok choy. Carrot matchsticks add a pop of sweetness and color, while the high-heat sear on the beef locks in that satisfying caramelized crust. Finish it with scallions and cilantro and you've got a restaurant-quality dish that's completely clean from the first ingredient to the last.

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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 USDA Choice Beef Flank Steak - 2.00 Lb Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice
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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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