Cashew Free Ginger-Scallion Beef Skillet
Bold, aromatic, and ready in one pan, this ginger-scallion beef skillet is the kind of weeknight dinner that tastes like it took far more effort than it did. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh grated ginger before hitting a screaming-hot skillet, where it develops a deep, caramelized sear that's genuinely hard to beat. Carrot matchsticks and scallions add color and crunch, while garlic and ginger matchsticks bloomed in coconut oil give the whole dish that punchy, restaurant-style fragrance. The sauce — built on bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric — comes together fast and thickens into a glossy, savory coating that clings to every piece of beef and vegetable. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and the sneaky cashew-based sauces that often show up in Asian-inspired stir-fry dishes at restaurants or in jarred products. Every ingredient here is straightforward and easy to verify, so you can cook with total confidence. 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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