Caffeine Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is everything a weeknight dinner should be — fast, deeply savory, and loaded with tender beef and crisp-tender vegetables that actually make you want to eat your greens. Coconut aminos stand in for soy sauce throughout both the marinade and the sauce, delivering that rich, umami-forward depth without any of the caffeine concerns that can sneak into certain fermented condiments. The sauce gets extra body from arrowroot starch and a warm backbone from fresh ginger and turmeric, while a touch of honey and apple cider vinegar keep the flavor balanced and bright. Searing the flank steak over high heat before building the rest of the dish is the move that makes this feel restaurant-worthy — you get real caramelization and juicy, browned edges rather than steamed, grey meat. Baby bok choy and carrot matchsticks round out the pan with color and crunch, wilting just enough to soak up the glossy sauce without going soft. Everything comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Finish it with scallions and fresh cilantro and you've got a bowl that looks as good as it tastes.
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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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