Peanut Free Coconut Aminos Beef and Bok Choy Skillet
This skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply savory, slightly caramelized crust that makes stir-fry so satisfying. The sauce — built from coconut aminos, bone broth, apple cider vinegar, honey, and a touch of turmeric — comes together in one small bowl and thickens beautifully right in the skillet, coating every piece of beef and vegetable in glossy, bold flavor. Baby bok choy and carrot matchsticks keep things fresh and crisp-tender, balancing the richness of the beef without weighing the dish down. Coconut aminos does all the heavy lifting here as a soy sauce alternative, which means you sidestep the cross-contamination concerns that come with many conventional stir-fry sauces processed on shared lines with peanuts or tree nuts. Everything comes together in one pan, and a finish of scallions and cilantro makes it feel genuinely restaurant-worthy on the plate.
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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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