Paleo Coconut Aminos Beef and Bok Choy Skillet
Soy sauce is one of those ingredients that quietly sneaks into almost every stir-fry recipe, making this style of cooking feel off-limits when you're eating grain-free. This skillet solves that problem beautifully by leaning on coconut aminos — which brings that same savory, slightly sweet depth without any soy or wheat in sight. Thinly sliced beef gets a quick marinade before hitting a screaming-hot pan, building a proper sear that makes the whole dish feel restaurant-worthy rather than like a compromise. The sauce layers in bone broth, apple cider vinegar, a touch of honey, and turmeric for a glossy, complex finish that coats every piece of beef and vegetable. Baby bok choy and carrot matchsticks round things out with color and crunch, keeping the stems crisp-tender while the leaves wilt just enough. Arrowroot starch does the thickening work here — a grain-free swap that gives the sauce that satisfying, clingy consistency you'd expect from a classic stir-fry. Finished with fresh scallions and cilantro, this is the kind of weeknight skillet that makes eating this way feel genuinely exciting rather than restrictive.
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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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