AIP Friendly Ginger-Scallion Beef Skillet
This sizzling skillet dinner is everything you want on a weeknight — deeply seared beef, tender carrot matchsticks, and bright scallions all pulled together with a glossy, savory sauce that smells absolutely incredible while it cooks. The combination of fresh ginger two ways, garlic, and coconut aminos builds the kind of bold, layered flavor that makes it hard to believe this dish skips so many of the usual pantry staples. For anyone navigating the autoimmune protocol, finding a stir-fry-style meal that doesn't rely on soy sauce, seed oils, or nightshade-based condiments can feel like a real challenge — this one solves that without any compromise on taste. Coconut aminos stand in for soy sauce beautifully, arrowroot starch gives the sauce its satisfying, glossy body, and bone broth adds a richness that ties everything together. The high-heat sear on the flank steak is the move here — that deep browning on the beef is what gives the whole dish its restaurant-quality edge. It comes together in one skillet and serves four, making it just as practical as it is delicious. Spoon it over cauliflower rice or eat it straight from the pan — either way, it's going on regular rotation.
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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
- 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 aminos
- 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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