This sizzling skillet is everything a weeknight dinner should be — fast, deeply savory, and packed with vibrant vegetables that actually hold their own against the tender, seared beef. Flank steak or sirloin gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that gorgeous caramelized crust that makes stir-fry so satisfying. The sauce layers coconut aminos with bone broth, apple cider vinegar, turmeric, and a touch of honey, creating a glossy, complex coating that clings to every piece of beef and crisp-tender bok choy. Carrot matchsticks add a little sweetness and crunch, while the bok choy brings a mild, slightly peppery bite that balances the richness of the beef beautifully. Because the whole dish leans on coconut aminos instead of conventional soy sauce, it sidesteps a lot of the label-reading stress that comes with bottled stir-fry sauces, which often sneak in unexpected proteins or additives. Finished with fresh scallions and cilantro, it looks and tastes like something you'd order out — but it comes together entirely in one skillet with ingredients you can feel good about.
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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.
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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