BHA & BHT Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

BHA & BHT Free Coconut Aminos Beef and Bok Choy Skillet

Savory, gingery, and packed with crisp vegetables and tender seared beef, this skillet dinner is the kind of weeknight meal that looks and tastes like it took far more effort than it actually did. Coconut aminos stand in for conventional soy sauce throughout both the marinade and the sauce, delivering that deep, slightly sweet umami flavor without the additives that make so many bottled condiments off-limits. Bone broth, apple cider vinegar, fresh ginger, and a touch of turmeric round out the sauce into something genuinely complex, while arrowroot starch gives it that glossy, restaurant-style coating you want clinging to every bite. The vegetables — baby bok choy halved and seared cut-side down, plus carrot matchsticks stir-fried to crisp-tender — hold their own against the bold sauce rather than disappearing into it. Every single ingredient here is whole and recognizable, which is exactly the point when you're trying to avoid synthetic preservatives that hide in processed pantry staples. A quick high-heat sear on the beef locks in the flavor, and the whole thing comes together in one skillet with minimal cleanup. Finish it with fresh scallions and cilantro and you've got a dinner that genuinely earns its place in the regular rotation.

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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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