Rye Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

Rye Free Coconut Aminos Beef and Bok Choy Skillet

Savory, satisfying, and built entirely around whole-food ingredients, this beef and bok choy skillet is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The secret weapon here is coconut aminos, which delivers that deep, slightly sweet, umami-rich flavor you'd expect from a classic stir-fry sauce — without any grain-based soy sauce that could be a problem for those avoiding rye or other gluten-containing grains. Thinly sliced beef gets a quick marinade before hitting a screaming-hot skillet, building a proper sear that keeps the meat tender and flavorful rather than tough and chewy. The sauce layers in bone broth, apple cider vinegar, fresh ginger, and a touch of honey, with arrowroot starch pulling it all together into a glossy, clingy coating that wraps around every piece of beef and vegetable. Baby bok choy and carrot matchsticks add color, crunch, and freshness, making this feel like a complete, balanced meal straight from the pan. Everything comes together in one skillet, which means less cleanup and more time actually enjoying dinner — topped with scallions and cilantro if you want a little extra brightness.

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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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