Wheat Free Coconut Aminos Beef and Bok Choy Skillet
Soy sauce is the sneaky culprit that makes so many stir-fry recipes off-limits for anyone avoiding wheat, but this skillet sidesteps that entirely by leaning on coconut aminos from start to finish. The result is a deeply savory, slightly sweet sauce that coats every strip of tender seared beef and crisp-tender vegetable without a drop of anything wheat-derived. Flank steak or sirloin gets a quick marinade with fresh ginger and arrowroot starch before hitting a screaming-hot skillet, building that gorgeous caramelized crust you'd expect from a restaurant-quality stir-fry. Baby bok choy and carrot matchsticks add color, crunch, and freshness, while the sauce — brightened with apple cider vinegar, turmeric, and a touch of honey — pulls everything together into something genuinely craveable. Arrowroot starch does the thickening work here, so the glossy finish on the sauce is completely grain-free. Finish with scallions and cilantro and you've got a weeknight dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!