Caffeine Free Ginger-Scallion Beef Skillet
This bold, aromatic skillet is everything a weeknight dinner should be — fast, satisfying, and packed with real flavor from fresh ginger, garlic, and a tangle of scallions. The sauce comes together with bone broth, coconut aminos, and a touch of apple cider vinegar, giving you that deep, savory punch without a drop of soy sauce or anything that might sneak in unwanted stimulants. Turmeric adds a warm, earthy undertone while the arrowroot slurry pulls the whole sauce into a glossy, restaurant-worthy finish that clings to every slice of beef. Searing the flank steak over high heat in batches is the move here — it builds a serious crust and keeps the meat tender rather than steamed. The carrots and scallions get just enough time in the pan to soften while holding onto a satisfying bite. It all comes together in one skillet, which means less cleanup and more time enjoying a bowl that genuinely tastes like it took way more effort than it did.
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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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