Lupin 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 of the legume-based ingredients that can sneak into conventional stir-fry sauces. Fresh ginger shows up three times in this recipe, and that layering is exactly what gives the dish its bright, aromatic backbone alongside the warm earthiness of turmeric. The arrowroot starch pulls double duty — locking moisture into the beef during the marinade and then thickening the sauce into a glossy, clingy coating that clings to every piece of bok choy and carrot. High heat and a quick sear are the real secrets here: the beef gets a proper brown crust before the vegetables ever hit the pan, so nothing turns soggy or steamed. Bone broth and a splash of apple cider vinegar round out the sauce with just enough body and brightness to keep the whole dish from feeling heavy. Finish it with scallions and cilantro and you've got a restaurant-quality plate that came together in one skillet.
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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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