Gluten 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 excited to eat your greens. Coconut aminos stand in for soy sauce throughout both the marinade and the sauce, delivering that rich, umami-forward depth without any wheat or gluten hiding in the bottle. It's a smart swap that makes the whole dish naturally safe for gluten-free eaters without any awkward substitutions or compromised flavor. The arrowroot starch does double duty here, locking moisture into the beef during the marinade and then thickening the glossy sauce to that perfect clingy consistency you want coating every bite. Fresh ginger appears three times — in the marinade, the sauce, and the stir-fry itself — so the warmth builds in layers rather than hitting all at once. Baby bok choy and carrot matchsticks add color and crunch, and the whole thing comes together in a single skillet with minimal cleanup. Finish it with scallions and cilantro and it looks like something you'd order out, except you made it at home in under thirty minutes.
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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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