Macadamia Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is weeknight dinner at its most satisfying — tender seared beef, crisp-tender bok choy, and sweet carrot matchsticks all pulled together by a glossy, ginger-forward sauce that clings to every bite. Coconut aminos do the heavy lifting here, delivering that deep, savory umami punch you'd expect from a classic stir-fry without any soy or hidden additives to second-guess. A touch of apple cider vinegar and honey balance the sauce beautifully, while fresh ginger layered in at three different stages keeps the flavor bright and aromatic all the way through. The technique is straightforward — high heat, a quick sear, and a fast finish — so you get restaurant-quality caramelization without standing over the stove for long. Arrowroot starch thickens the sauce naturally, giving it that satisfying glossy coat that makes everything look as good as it tastes. Scallions and cilantro on top are optional, but they add a fresh pop of color and flavor that really pulls the whole bowl together. Whether you're navigating a tree nut allergy or just looking for a clean, flavor-packed dinner, this skillet delivers without compromise.
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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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