High Fructose Corn Syrup Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

High Fructose Corn Syrup Free Coconut Aminos Beef and Bok Choy Skillet

Savory, satisfying, and built entirely from whole-food ingredients, this beef and bok choy skillet is the kind of weeknight dinner that feels like a restaurant takeout win — without any of the ingredient anxiety. Conventional stir-fry sauces and bottled soy-based condiments are notorious for sneaking in high fructose corn syrup, so swapping in coconut aminos is the move that makes this dish genuinely clean from start to finish. The marinade does double duty, tenderizing the flank steak while laying down a deep, umami-rich base before it ever hits the pan. A quick high-heat sear locks in that caramelized crust, and the glossy sauce — built from bone broth, apple cider vinegar, fresh ginger, turmeric, and a touch of honey — thickens beautifully around the beef and crisp-tender vegetables thanks to arrowroot starch. Baby bok choy and carrot matchsticks bring color, crunch, and freshness that balance the richness of the meat perfectly. Finish it with scallions and cilantro and you've got a complete, vibrant skillet meal that proves eating clean doesn't mean eating bland.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs USDA Choice Beef Flank Steak - 2.00 Lb Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice
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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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