Almond Free Ginger-Scallion Beef Skillet
Bold, aromatic, and ready in a single pan, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thinly sliced steak gets a quick marinade of coconut aminos and fresh ginger before hitting a screaming-hot skillet, building a deep, caramelized sear that forms the flavor backbone of the whole dish. Carrot matchsticks and scallions add crunch and sweetness, while garlic and ginger matchsticks bloom in the pan until just golden and intensely fragrant. The glossy sauce — built from bone broth, coconut aminos, apple cider vinegar, and a whisper of turmeric — comes together in under a minute and clings beautifully to every piece of beef and vegetable. Because every component here is whole-food and straightforward, there's no need to scan labels for hidden nut-derived ingredients or worry about what's lurking in a bottled sauce. The arrowroot slurry thickens everything naturally, giving you that silky, restaurant-style finish without any flour or starch blends that might introduce unwanted allergens. Pile it over rice or eat it straight from the skillet — either way, those reserved dark green scallion tops on top make it look like you really know what you're doing.
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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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