Walnut Free Coconut Aminos Beef and Bok Choy Skillet
This sizzling skillet is the kind of weeknight dinner that looks and tastes like it took way more effort than it actually did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply savory, slightly caramelized crust that makes stir-fry so satisfying. The sauce — built from coconut aminos, bone broth, apple cider vinegar, a touch of honey, and golden turmeric — comes together in one small bowl and thickens beautifully right in the pan. Baby bok choy and carrot matchsticks round everything out with color and crunch, staying crisp-tender so the whole dish has real texture in every bite. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely clean option — every ingredient is straightforward, and there are no hidden nut-based sauces or oils to second-guess. Scallions and fresh cilantro on top are optional but highly recommended for that bright, herby finish. Serve it straight from the skillet while the sauce is still glossy and clinging to everything.
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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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