Rice Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

Rice Free Coconut Aminos Beef and Bok Choy Skillet

This sizzling skillet is everything you want in a weeknight stir-fry — tender seared beef, crisp-tender bok choy, and a glossy, savory sauce that clings to every bite. Coconut aminos stand in for soy sauce and bring a subtly sweet, umami-rich depth without any grain-based ingredients, making the whole dish naturally free of rice and rice derivatives from start to finish. The sauce layers in bone broth, apple cider vinegar, turmeric, and a touch of honey, so the flavor is complex and bright rather than one-note. Arrowroot starch does the thickening work here, pulling the sauce together into that satisfying, restaurant-style coating you'd normally expect only from a takeout box. Carrot matchsticks and baby bok choy add color, crunch, and freshness, while the garlic and triple hit of fresh ginger keep things bold and aromatic throughout. The whole thing comes together in a single skillet over high heat, so you get those beautiful seared edges on the beef without a long cook time or a pile of dishes. Finish it with scallions and cilantro and you have a complete, satisfying meal that doesn't miss a grain of rice.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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