Black Pepper Free Coconut Aminos Beef and Bok Choy Skillet
Stir-fry nights just got a whole lot more exciting, and this savory beef and bok choy skillet proves you don't need a single crack of black pepper to build deep, satisfying flavor. The secret is layering aromatics — fresh ginger appears three times across the marinade, sauce, and stir-fry, giving the dish a warm, lively heat that carries the whole meal. Coconut aminos bring that rich, umami backbone you'd expect from a classic stir-fry sauce, while a touch of apple cider vinegar and honey keep things bright and balanced. Turmeric adds a gorgeous golden hue to the sauce and a subtle earthiness that rounds everything out beautifully. The technique matters here too: searing the beef over high heat first locks in the juices, and the arrowroot-thickened sauce clings to every piece of tender meat and crisp-tender vegetable in the pan. Baby bok choy and carrot matchsticks give you that satisfying mix of textures — silky wilted leaves, snappy stems, and a little crunch — all coated in that glossy, fragrant sauce. Finish it with scallions and fresh cilantro and you've got a weeknight dinner that looks and tastes like it came from somewhere much fancier than your own kitchen.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 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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