Capsaicin Free Ginger-Scallion Beef Skillet
Bold, aromatic, and deeply satisfying, this beef skillet delivers everything you want from a fast weeknight stir-fry — without a single ingredient that brings the heat. For anyone managing capsaicin sensitivity, Asian-inspired dishes can feel like a minefield of hidden chili oils, spicy pastes, and fiery sauces, but this one sidesteps all of that while keeping the flavor absolutely punchy. The secret is layering ginger two ways — grated into the marinade and sliced into matchsticks for the skillet — so you get that warm, aromatic depth that makes the dish feel bold and complex. Coconut aminos stand in beautifully for soy sauce, adding a savory-sweet backbone to both the marinade and the sauce, while a splash of apple cider vinegar and a touch of turmeric round everything out. Thinly sliced flank steak gets a quick high-heat sear that locks in a gorgeous crust, and the arrowroot slurry pulls the bone broth sauce into something glossy and clingy that coats every piece of beef and vegetable. Carrots and scallions add color, crunch, and a little sweetness that balances the savory sauce perfectly. It comes together in one skillet and hits the table fast — proof that eating around a restriction doesn't mean eating around flavor.
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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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