Sizzling beef, crisp-tender bok choy, and a glossy, ginger-forward sauce — this skillet dinner is the kind of weeknight meal that looks and tastes far more impressive than the effort involved. Conventional stir-fry sauces often rely on soy sauce and bottled condiments loaded with preservatives and synthetic additives, but this recipe leans entirely on coconut aminos, bone broth, and apple cider vinegar to build deep, savory flavor without any of that baggage. Fresh ginger appears three times — in the marinade, the sauce, and the stir-fry itself — so every bite carries a bright, warming heat that no powder or extract could replicate. Turmeric adds a subtle earthiness and a gorgeous golden hue to the sauce, while a touch of honey rounds out the acidity just enough to keep things balanced. Arrowroot starch does the thickening work here, pulling the sauce into a silky, cling-worthy glaze that coats the beef and vegetables beautifully. Cooking everything in coconut oil over high heat means you get that coveted wok-style sear without reaching for any refined or chemically processed fats. Finished with fresh scallions and cilantro, this is clean, vibrant comfort food that genuinely delivers on flavor.
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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.
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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