Brazil Nut Free Ginger-Scallion Beef Skillet
This bold, aromatic skillet dinner brings together thinly seared beef, crisp carrot matchsticks, and layers of fresh ginger and scallion in a glossy, savory sauce that comes together faster than takeout. The marinade does double duty — coconut aminos and grated ginger tenderize the beef while building the base flavor before it ever hits the pan. A quick high-heat sear locks in that deeply browned crust, and the arrowroot slurry pulls the bone broth sauce into something silky and restaurant-worthy without any thickeners you'd need to second-guess. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution gymnastics required. The turmeric and apple cider vinegar add a subtle warmth and brightness that keeps the sauce from feeling one-note, while the reserved scallion tops scattered over the top at the end add a fresh, peppery finish. It's the kind of weeknight meal that looks impressive enough for company but is genuinely simple to pull off with a single skillet and a little mise en place.
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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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