Emulsifier Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet brings together tender seared beef, crisp-tender bok choy, and sweet carrot matchsticks in a glossy, ginger-forward sauce that tastes like it came from a seriously good restaurant. Coconut aminos stand in for conventional soy sauce throughout — both in the marinade and the sauce — delivering that deep, savory umami hit without any of the additives or emulsifiers that sneak into so many bottled condiments and stir-fry sauces. Arrowroot starch does the thickening work here, pulling the sauce into a silky, clingy glaze that coats every piece of beef and vegetable beautifully. Fresh ginger appears at three different stages, building a warmth that feels layered rather than sharp, while a touch of turmeric and apple cider vinegar round out the sauce with color and brightness. The high-heat sear on the beef is the move that makes this dish — getting that browned crust before the vegetables go in means you're not sacrificing any flavor by keeping the ingredient list clean. It comes together in one skillet, which means weeknight dinner is genuinely on the table fast, with almost no cleanup standing between you and seconds.
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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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