Seeds 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 it came from your favorite takeout spot — except you made it in under 30 minutes at home. Coconut aminos stand in for soy sauce throughout both the marinade and the sauce, delivering that deep, savory umami punch without any of the usual concerns around hidden additives or cross-contamination. The sauce gets its body from arrowroot starch rather than cornstarch, and a touch of honey and apple cider vinegar round out the flavor with just enough sweetness and brightness to keep every bite interesting. For anyone navigating a seeds-free lifestyle, stir-fry night can feel like a minefield — sesame oil and sesame seeds show up in so many Asian-inspired recipes — but this one is built entirely around coconut oil and fresh aromatics, so you can toss it together with total confidence. The technique matters here: searing the beef in a single layer over screaming-hot heat locks in a beautiful crust before the vegetables even hit the pan, and re-whisking the sauce right before it goes in ensures a silky, lump-free finish that clings to everything. Serve it straight from the skillet with a scatter of scallions and cilantro for a weeknight dinner that looks and tastes genuinely impressive.
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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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