Chestnut Free Ginger-Scallion Beef Skillet
This sizzling skillet is everything a weeknight dinner should be — fast, bold, and deeply satisfying. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that irresistible sear that makes stir-fry so craveable. Carrot matchsticks and scallions add crunch and a little sweetness, while the glossy sauce — built on bone broth, turmeric, and a touch of apple cider vinegar — ties every element together beautifully. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any related ingredients from start to finish — no swaps needed, no label-reading anxiety. The thickening comes from arrowroot starch rather than any nut-based flour, and coconut aminos stand in for soy sauce with a mellow, slightly sweet depth that works brilliantly here. Fresh ginger shows up twice — grated into the marinade and sliced into matchsticks for the skillet — so every bite has that bright, warming heat without relying on anything that could be a concern. Finish with a scatter of dark green scallion tops and dinner 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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