Artificial Flavors Free Ginger-Scallion Beef Skillet
This skillet dinner is the kind of weeknight meal that looks and tastes like it came from a serious restaurant kitchen — bold, glossy, and packed with real flavor from start to finish. Fresh ginger shows up twice, once in the marinade and again as thin matchsticks seared right into the pan, so every bite has that bright, slightly spicy warmth that no extract or flavoring packet can replicate. Coconut aminos stand in for conventional soy sauce and bring a deep, savory sweetness without any of the additives that sneak into bottled sauces and marinades. The sauce comes together from bone broth, apple cider vinegar, turmeric, and a touch of arrowroot starch — straightforward pantry ingredients with nothing hidden in the fine print. Carrot matchsticks and scallions add color and crunch, and the whole thing gets finished with a scatter of fresh green scallion tops that make it look as good as it tastes. If you've ever flipped over a bottle of stir-fry sauce and felt defeated by the ingredient list, this recipe is your answer — every component is exactly what it says it is. It comes together fast over high heat, so have everything prepped and ready before the pan goes on the stove.
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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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