Pistachio Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet brings together tender seared beef, crisp-tender bok choy, and sweet carrot matchsticks in a glossy, ginger-forward sauce that tastes like your favorite takeout — only better. Coconut aminos stand in for soy sauce throughout both the marinade and the sauce, delivering that deep, savory-sweet depth without any soy or wheat in the mix. A touch of turmeric, apple cider vinegar, and honey round out the sauce with warmth and just enough brightness to keep every bite interesting. The arrowroot starch pulls double duty, locking moisture into the beef during the marinade and then thickening the sauce to that perfect glossy, cling-to-everything consistency. High heat and a quick sear are the real secrets here — the beef gets beautifully browned in just a couple of minutes, and the vegetables stay vibrant and slightly crisp rather than soggy. Everything comes together in one pan, which means bold flavor and minimal cleanup waiting for you at the end. Finish it with fresh scallions and cilantro and you've got a weeknight dinner that looks and 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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