Artificial Food Coloring Free Ginger-Scallion Beef Skillet
Takeout-style beef dishes are notorious for hidden dyes — from the glossy sauces to the marinades — but this skillet keeps everything clean and completely free of artificial colors. The marinade leans on coconut aminos and fresh ginger to build deep, savory flavor, while a quick arrowroot slurry gives the sauce that satisfying, glossy finish you'd expect from a restaurant dish. Carrot matchsticks and scallions add natural color and crunch, no synthetic additives required. The high-heat sear on the beef is the real secret here — getting that deep brown crust in the first minute or two locks in flavor and gives the whole dish a boldness that makes it feel indulgent without a single questionable ingredient. Turmeric and apple cider vinegar round out the sauce with warmth and a subtle brightness that keeps every bite interesting. It comes together fast, uses one skillet, and tastes like something you'd order on a Friday night — except you know exactly what's in it.
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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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