Nutmeg 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. The marinade does the heavy lifting, coating thinly sliced steak in coconut aminos and fresh ginger before it hits a screaming-hot pan for a proper sear. Coconut aminos stand in for soy sauce throughout, delivering that rich, umami-forward depth without any of the additives or hidden spices that can sneak into conventional stir-fry sauces. The glossy sauce — built from bone broth, apple cider vinegar, turmeric, and a touch of honey — thickens beautifully around the beef and vegetables thanks to arrowroot starch, so every bite is well-coated and full of flavor. Baby bok choy and carrot matchsticks bring color and crunch, and the whole dish comes together in one skillet with no complicated steps. For anyone navigating spice sensitivities, the ingredient list here is refreshingly straightforward — every element is visible, whole, and easy to verify. Finish it with scallions and fresh cilantro and you've got a restaurant-worthy plate that took almost no time at all.
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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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