Low Sugar Ginger-Scallion Beef Skillet
Savory, aromatic, and deeply satisfying, this beef skillet delivers the bold flavors of a classic stir-fry without a single gram of added sugar hiding in the sauce. Coconut aminos stand in for soy sauce and bring a naturally mellow, slightly sweet depth that pairs beautifully with fresh ginger, garlic, and a bright hit of apple cider vinegar — no sweeteners needed. The sauce gets its glossy, restaurant-worthy finish from an arrowroot slurry and rich bone broth, so every bite of seared flank steak is coated in something genuinely craveable. Thinly sliced carrots and scallions add color and crunch, making this feel like a full, balanced meal straight from the skillet. The high-heat sear on the beef is the real secret weapon here — letting it sit undisturbed in the pan builds that deep, caramelized crust that makes the whole dish sing. It comes together fast once your mise en place is ready, which makes it a strong candidate for a busy weeknight when you want something impressive without a lot of fuss. Clean, punchy, and genuinely good, this is the kind of dinner that makes you forget you were ever trying to eat a certain way.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the skillet
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, thinly sliced into matchsticks
- 1 bunch scallions (about 6), white and light green parts cut into 2-inch pieces, dark green tops thinly sliced and reserved for garnish
- 2 medium carrots, peeled and cut into thin matchsticks
For the sauce
- ½ cup bone broth
- 2 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 1 tbsp cold water
Instructions
- 1
In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp grated ginger, and 1 tsp arrowroot starch. Add the sliced beef and toss to coat evenly. Set aside while you prepare the remaining ingredients.
- 2
In a separate small bowl, stir together the bone broth, 2 tbsp coconut aminos, apple cider vinegar, turmeric, ground ginger, and salt. In a second small bowl, stir the remaining 1 tsp arrowroot starch with 1 tbsp cold water until smooth. Set both bowls near the stove.
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