Carrageenan Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is the kind of weeknight dinner that looks and tastes like it took way more effort than it actually did — tender seared beef, crisp-tender bok choy, and sweet carrot matchsticks all pulled together by a glossy, deeply savory sauce. Coconut aminos stand in for soy sauce throughout both the marinade and the sauce, delivering that rich umami punch without any of the additives that sneak into conventional condiments. Bone broth, apple cider vinegar, fresh ginger, and a touch of turmeric round out the sauce with layers of warmth and brightness, while arrowroot starch gives it that satisfying, restaurant-style coating that clings to every bite. The high-heat sear on the beef is the real secret here — getting the skillet properly hot before the meat hits the pan means you get genuine browning and flavor rather than steamed, gray strips. Garlic and ginger bloom in coconut oil before the vegetables go in, so the whole dish smells absolutely incredible from the moment things get moving. It comes together in one pan, which means less cleanup and more time actually enjoying dinner — topped with fresh scallions and cilantro if you want a little extra color and pop.
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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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