Sesame Free Coconut Aminos Beef and Bok Choy Skillet
Stir-fry night just got a serious upgrade, and this one is completely free of sesame in any form — no sesame oil, no sesame seeds, not even a trace. That matters more than people realize, because so many Asian-inspired sauces and marinades lean heavily on sesame as a base flavor, making the cuisine feel off-limits. Here, coconut aminos do all the heavy lifting, delivering that deep, savory, slightly sweet umami punch without any of the usual concerns. Fresh ginger shows up three times — in the marinade, the sauce, and the stir-fry itself — so the flavor is layered and genuinely bold. Turmeric and apple cider vinegar round out the sauce with a subtle warmth and brightness that makes it taste far more complex than the ingredient list suggests. The bok choy gets a quick sear cut-side down so the stems stay crisp-tender while the leaves wilt just enough, and the carrot matchsticks add color and a little bite. Serve it straight from the skillet with scallions and cilantro scattered on top, and it looks and tastes like something you'd order out — no substitutions required.
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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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