Black Pepper Free Ginger-Scallion Beef Skillet
This sizzling skillet is everything a weeknight stir-fry should be — deeply savory, fragrant with fresh ginger, and ready to hit the table fast. The beef gets a quick marinade in coconut aminos and grated ginger before hitting a screaming-hot pan, building that gorgeous sear that makes the whole dish sing. Tender carrot matchsticks and sweet scallions round out the vegetables, while a glossy bone broth sauce ties everything together with just the right amount of body. For anyone navigating a black pepper sensitivity or intolerance, stir-fry nights can feel like a minefield — most restaurant versions and even many homemade recipes lean heavily on it for heat and depth. This skillet skips it entirely without sacrificing any boldness, leaning instead on layers of fresh ginger, garlic, turmeric, and a splash of apple cider vinegar to keep the flavor complex and lively. The arrowroot slurry gives the sauce a silky, restaurant-quality finish that clings to every slice of beef. Coconut aminos do double duty here as both the marinade base and a key sauce ingredient, delivering that umami richness you want without any hidden spice blends to second-guess. Serve it straight from the skillet over rice or cauliflower rice, topped with those reserved dark green scallion slices for a little freshness and color.
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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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