Hazelnut 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 your favorite takeout spot — except you made it in under 30 minutes. Coconut aminos stand in for soy sauce throughout, delivering that deep, savory umami punch without any of the usual allergen concerns that come with bottled stir-fry sauces. The sauce gets its body from arrowroot starch and a touch of honey, with apple cider vinegar and turmeric rounding out a flavor profile that's bright, warming, and genuinely craveable. One of the smartest moves here is the quick marinade — just 15 minutes at room temperature gives the beef a head start on flavor before it hits a screaming-hot skillet for that perfect sear. Cooking the bok choy cut-side down lets the stems caramelize slightly while keeping them crisp, so you get real texture contrast in every bite. Finished with fresh scallions and cilantro, this is the kind of weeknight dinner that looks impressive enough to serve to guests without any extra effort.
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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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