Carrageenan Free Ginger-Scallion Beef Skillet
Sizzling beef, fragrant ginger, and a glossy sauce that clings to every slice — this skillet dinner is the kind of weeknight meal that feels like a serious treat. The marinade leans on coconut aminos and fresh grated ginger to build deep, savory flavor before the beef even hits the pan, and a high-heat sear locks in that caramelized crust that makes stir-fry so satisfying. Carrageenan hides in a surprising number of store-bought sauces, broths, and condiments, so building the sauce from scratch here — bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric — keeps every component clean and accounted for. Arrowroot starch does the thickening work, pulling the sauce into a silky, spoon-coating glaze without any of the additives you'd find in processed alternatives. Carrot matchsticks and scallions add color, crunch, and a little sweetness that balances the bold ginger-forward sauce beautifully. Everything comes together in one skillet in a matter of minutes, so the cleanup is as easy as the cooking. Pile it over rice or cauliflower rice and finish with those reserved dark green scallion tops for a dish that looks as good as it tastes.
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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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