Celery Free Coconut Aminos Beef and Bok Choy Skillet
Tender seared beef, crisp-stemmed bok choy, and sweet carrot matchsticks come together in a glossy, ginger-forward sauce that makes this skillet dinner feel like a proper restaurant-quality meal. Coconut aminos stand in for soy sauce throughout — both in the marinade and the sauce — delivering that deep, savory umami hit without any of the usual allergen concerns that come with bottled stir-fry sauces. The sauce itself gets body from arrowroot starch and a touch of honey, with apple cider vinegar and turmeric rounding out the flavor in a way that's bright, warming, and genuinely complex. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden seasoning blends sneaking anything in. The technique is straightforward — a quick marinade, a hard sear on the beef, and a fast stir-fry that keeps the vegetables crisp and vibrant rather than soggy. Finishing with fresh scallions and cilantro adds a pop of color and freshness that makes the whole dish look as good as it tastes. It's the kind of weeknight dinner that feels like a treat without requiring much effort at all.
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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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