Pregnancy Friendly Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is a powerhouse of flavor and nourishment, built around tender seared beef, crisp-tender bok choy, and sweet carrot matchsticks all pulled together with a glossy, ginger-forward sauce. Coconut aminos stand in for traditional soy sauce, keeping the dish free from ingredients that can be a concern during pregnancy while still delivering that deep, savory umami punch you crave. The sauce layers in bone broth for extra richness, a touch of turmeric for its warm color and anti-inflammatory reputation, and a little honey to round everything out — no mystery additives, just real ingredients you can feel good about. Cooking the beef over high heat until there is absolutely no pink at the center is built right into the method, which matters a lot when you are eating for two and food safety is top of mind. Fresh ginger appears three times throughout the recipe, which is a nice bonus if you are dealing with any queasiness — and it makes the whole kitchen smell incredible while you cook. Everything comes together in a single skillet, so cleanup is minimal and dinner hits the table fast. Finish it with scallions and cilantro for a bright, restaurant-worthy plate that genuinely tastes like a treat.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
Ingredient noteCook all meat thoroughly when pregnant.
- 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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