Celery Free Ginger-Scallion Beef Skillet
Bold, aromatic, and deeply satisfying, this ginger-scallion beef skillet is the kind of weeknight dinner that tastes like it took far more effort than it actually did. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that irresistible caramelized crust that makes stir-fry so craveable. Carrot matchsticks and scallions add color and a gentle sweetness, while layers of fresh and ground ginger keep every bite lively and warm. The sauce — built on bone broth, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric — comes together in under a minute and clings to the beef in the most glossy, restaurant-worthy way. For anyone navigating a celery-free lifestyle, this recipe is a genuinely easy win: every ingredient is straightforward, and there are no hidden aromatics or stock blends to second-guess. Coconut aminos do the heavy lifting in place of soy sauce, delivering that savory depth without any of the usual label-reading stress. Pile it over rice or eat it straight from the skillet — either way, those reserved dark green scallion tops on top make it look like you really know what you're doing.
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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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