Citrus Free Coconut Aminos Beef and Bok Choy Skillet
Savory, satisfying, and built entirely without a drop of citrus, this beef and bok choy skillet is the kind of weeknight dinner that feels like a restaurant order you made at home. The marinade relies on coconut aminos and fresh ginger to tenderize and flavor the beef, while arrowroot starch gives it that glossy, clingy coating you want in a proper stir-fry. Many Asian-inspired sauces lean on citrus juice or zest for brightness, but here a touch of apple cider vinegar and honey do that job beautifully — no oranges, limes, or lemons required. The vegetables get real attention too: carrot matchsticks add a little sweetness and bite, while baby bok choy goes in cut-side down for a quick sear before wilting into something tender and silky. Turmeric and bone broth round out the sauce with depth and a warm, earthy undertone that makes the whole skillet smell incredible. Everything comes together fast over high heat, so you get properly seared beef and crisp-tender vegetables rather than a soggy, steamed mess. Finish it with scallions and cilantro if you like, and dinner is on the table before anyone has time to complain they're hungry.
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!