Barley Free Ginger-Scallion Beef Skillet
Tender seared beef, fragrant ginger, and a glossy savory sauce — this skillet dinner is the kind of weeknight meal that feels like a restaurant order but comes together entirely in your own kitchen. The marinade uses coconut aminos and arrowroot starch instead of the soy sauce and grain-based thickeners that typically show up in stir-fry recipes, making it a smart pick for anyone navigating grain sensitivities. Coconut aminos bring that deep, slightly sweet umami punch without any of the worry, and arrowroot starch steps in as a clean, effective thickener for both the marinade and the finishing sauce. Carrot matchsticks and scallions add color and crunch, while turmeric and apple cider vinegar give the sauce a subtle brightness that keeps every bite interesting. The high-heat sear is the real secret here — getting that deeply browned crust on the beef before building the rest of the dish adds a layer of flavor you just can't rush. Everything comes together fast once your mise en place is set, so have your bowls prepped and your ingredients close to the stove before you turn up the heat. It's bold, satisfying, and genuinely easy to pull off on a busy evening.
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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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