Capsaicin Free Coconut Aminos Beef and Bok Choy Skillet
This savory skillet is proof that bold, satisfying stir-fry flavor doesn't need a single drop of hot sauce or chili to deliver. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply browned, caramelized crust that makes every bite worth it. The sauce — built from coconut aminos, bone broth, apple cider vinegar, honey, and turmeric — comes together glossy and rich, clinging to every piece of beef and vegetable without any heat-forward ingredients sneaking in. Crisp-tender bok choy and carrot matchsticks round out the pan with color and crunch, making this feel like a full restaurant-style meal rather than a weeknight shortcut. For anyone navigating capsaicin sensitivity, the challenge with Asian-inspired dishes is usually the assumption that spice is non-negotiable — this recipe dismantles that completely. Every layer of flavor here comes from aromatics, umami, and a touch of natural sweetness, so nothing is missing and nothing needs to be swapped out. Finish it with scallions and fresh cilantro and you've got a dish that looks and tastes like it took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!