Citric Acid Free Coconut Aminos Beef and Bok Choy Skillet
Savory, satisfying, and built entirely around whole-food ingredients, this beef and bok choy skillet is the kind of weeknight dinner that feels like a treat. Coconut aminos stand in for soy sauce throughout — both in the marinade and the sauce — delivering that deep, umami-rich flavor without any of the citric acid that sneaks into so many bottled condiments and seasonings. Bone broth and a touch of honey round out the sauce, while fresh ginger, garlic, and turmeric layer in warmth and complexity that make every bite interesting. The arrowroot starch does double duty, tenderizing the beef during its quick marinade and then thickening the sauce into a glossy, cling-to-everything coating. Baby bok choy and carrot matchsticks add color and crunch, keeping the whole dish feeling fresh rather than heavy. Everything comes together in a single skillet over high heat, so you get that satisfying sear and wok-style char without needing any specialty equipment. Finish it with scallions and cilantro if you have them — it's already a complete, craveable meal either way.
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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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