Brazil Nut Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is the kind of weeknight dinner that looks and tastes like it came from a restaurant — tender seared beef, crisp-tender bok choy, and sweet carrot matchsticks all pulled together by a glossy, ginger-forward sauce. Coconut aminos stand in for soy sauce throughout, delivering that deep, savory umami hit without any wheat or legume concerns, and every other ingredient on the list is naturally free of tree nut worries. The sauce gets its body from arrowroot starch and a touch of honey, with apple cider vinegar and turmeric rounding out the flavor in a way that feels bright and a little unexpected. Marinating the beef first and searing it over high heat is the move that makes everything come together — you get real browning and caramelization before the vegetables even hit the pan. Bok choy is genuinely one of the best greens for a fast stir-fry because the stems stay crisp while the leaves wilt just enough to soak up all that sauce. Finish it with scallions and fresh cilantro and you've got a complete, colorful meal straight from one pan with almost no cleanup.
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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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