This sizzling skillet is everything a weeknight dinner should be — fast, deeply savory, and built from ingredients that actually work with your digestive system rather than against it. Coconut aminos stand in for soy sauce throughout, delivering that rich, umami-forward flavor without the wheat or additives that can irritate a sensitive gut. The sauce layers in bone broth for added depth, apple cider vinegar for a bright tang, and turmeric for its well-known anti-inflammatory properties, all pulled together with a touch of honey and arrowroot starch. Fresh ginger shows up three times — in the marinade, the sauce, and the stir-fry itself — making it a real workhorse for both flavor and digestive comfort. Baby bok choy and carrot matchsticks add crunch and color while keeping things light, and the high-heat sear on the beef means you get that satisfying caramelized crust without any heavy oils or hard-to-digest ingredients. Everything comes together in one pan, which means less cleanup and more time actually enjoying a meal that feels indulgent but is quietly doing your gut a favor.
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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.
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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