Shellfish Free Coconut Aminos Beef and Bok Choy Skillet
Stir-fry nights just got a serious upgrade. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that gorgeous sear that makes every bite satisfying. The sauce — built from coconut aminos, bone broth, apple cider vinegar, honey, and a touch of turmeric — comes together fast and thickens beautifully right in the pan, coating the beef and vegetables in a glossy, savory-sweet finish. Baby bok choy and carrot matchsticks round things out with color and crunch, keeping the whole dish feeling fresh and vibrant rather than heavy. For anyone navigating shellfish allergies, this recipe is a genuine win because traditional stir-fry sauces often rely on oyster sauce or shrimp paste to build that deep umami flavor — and this one skips all of that entirely. Coconut aminos does the heavy lifting here, delivering a rich, soy-sauce-like depth without any of the usual concerns. Every ingredient is straightforward and easy to source, so there's no label-scanning anxiety at the grocery store. Finish it with scallions and cilantro and bring it straight to the table — this one doesn't wait.
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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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