Chicken Free Ginger-Scallion Beef Skillet
Bold, fragrant, and ready in one pan, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort involved. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it develops a deeply browned, caramelized crust in just a couple of minutes. Carrot matchsticks and scallions add color and crunch, while garlic and ginger matchsticks sizzle in coconut oil until just golden and impossibly fragrant. The sauce — built on bone broth, coconut aminos, a touch of apple cider vinegar, and turmeric — comes together fast and thickens into a glossy, savory coating that clings to every piece of beef and vegetable. Because every ingredient here is straightforwardly beef-based or plant-based, there's no need to scan labels for hidden poultry broths or shared-facility warnings. Finished with a scatter of fresh scallion greens, it's a dish that looks and tastes like it came from your favorite takeout spot — except you made it yourself.
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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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