Yeast Free Coconut Aminos Beef and Bok Choy Skillet

Total time50 min

Prep time20 min

Cook time15 min

Yeast Free Coconut Aminos Beef and Bok Choy Skillet

Savory, satisfying, and built entirely around whole-food ingredients, this beef and bok choy skillet is the kind of weeknight dinner that feels far more impressive than the effort it requires. Coconut aminos stand in for traditional soy sauce, delivering that deep, slightly sweet umami punch without any of the fermented yeast concerns that make conventional soy sauce off-limits. The sauce comes together with bone broth, apple cider vinegar, fresh ginger, and a touch of honey, so every component earns its place on the ingredient list. Arrowroot starch thickens everything into a glossy, clingy coating that makes the beef and vegetables look like they came straight out of a restaurant kitchen. High heat is the real secret here — searing the flank steak undisturbed before stir-frying the garlic, carrots, and bok choy locks in texture and keeps the vegetables crisp-tender rather than soggy. Turmeric adds a warm, earthy undertone to the sauce while giving the whole dish a gorgeous golden hue. Finish it with scallions and fresh cilantro and you have a complete, vibrant meal that proves eating around yeast never has to mean eating around flavor.

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Ingredients

4 servings

For the beef

1 lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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