Mushroom Free Coconut Aminos Beef and Bok Choy Skillet
So many stir-fry and Asian-inspired skillet recipes lean heavily on soy sauce and oyster sauce — both of which can sneak in unexpected ingredients that don't work for everyone. This one keeps things clean by building all its savory depth from coconut aminos, bone broth, and a hit of apple cider vinegar, so the flavor is rich and complex without anything to second-guess. Thinly sliced beef gets a quick marinade before hitting a screaming-hot skillet, giving you that gorgeous sear and caramelized crust that makes stir-fry so satisfying. Baby bok choy and carrot matchsticks bring color, crunch, and freshness, while fresh ginger and garlic do the heavy lifting on aroma. The sauce — brightened with turmeric and a touch of honey — thickens beautifully around the beef and vegetables in just a couple of minutes, coating every piece in something glossy and crave-worthy. Scallions and cilantro on top are optional, but they add a pop of freshness that really pulls the whole bowl together. This is a weeknight dinner that tastes like you put in way more effort than you actually did.
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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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