Cashew Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is everything a weeknight dinner should be — fast, deeply savory, and packed with tender beef and crisp-tender vegetables that actually make you want to eat your greens. The marinade does real work here, coating thinly sliced steak in coconut aminos and fresh ginger so every bite carries bold, umami-forward flavor before it even hits the pan. Coconut aminos stand in beautifully for soy sauce throughout the entire dish, meaning the whole thing comes together without any of the nut-based sauces or condiments that can sneak into takeout-style recipes and cause concern. The sauce — built from bone broth, apple cider vinegar, honey, and a touch of turmeric — thickens into a glossy, restaurant-worthy glaze thanks to arrowroot starch, no mystery thickeners required. Baby bok choy and carrot matchsticks add color and crunch, and the high-heat sear on the beef means you get those gorgeous caramelized edges that make stir-fry so satisfying. Finished with fresh scallions and cilantro, it's the kind of meal that looks impressive but comes together in one skillet with straightforward, easy-to-source ingredients.
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!