Breastfeeding Friendly Ginger-Scallion Beef Skillet
Warming, savory, and packed with nourishing ingredients, this beef skillet is the kind of weeknight dinner that feels restorative without requiring hours in the kitchen. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that deeply browned, restaurant-style sear that makes every bite satisfying. Carrot matchsticks and scallions add color and crunch, while a glossy sauce built on bone broth brings extra depth — and a little bonus collagen — to every forkful. Fresh and ground ginger appear twice in the recipe, and turmeric rounds out the sauce with its earthy warmth, making this a dish that genuinely tastes like it's doing something good for you. Coconut aminos stand in for soy sauce throughout, so the whole skillet stays free of common allergens that nursing parents often prefer to limit or avoid. Everything comes together in one pan with straightforward steps, which means less cleanup and more time to actually sit down and eat a hot meal. Finish it with those reserved dark green scallion tops and serve it straight from the skillet — it's the kind of simple, wholesome cooking that earns a permanent spot in the weekly rotation.
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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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