Cinnamon Free Ginger-Scallion Beef Skillet
Bold, gingery, and deeply savory, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Thinly sliced steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that irresistible sear that makes every bite so satisfying. The sauce — built on bone broth, turmeric, apple cider vinegar, and a double hit of ginger — is rich and glossy without leaning on any warming spices that can sneak into so many Asian-inspired dishes. For anyone navigating a sensitivity to cinnamon, that's a real win, since bottled stir-fry sauces and spice blends are notorious for hiding it. Carrot matchsticks and scallions add color, crunch, and a fresh bite that keeps the whole dish feeling light even as the sauce clings beautifully to every piece of beef. The arrowroot slurry does the thickening work cleanly, so you get that glossy, restaurant-style finish with nothing unnecessary in the pan. Pile it over rice or cauliflower rice and finish with those reserved dark green scallion tops — dinner is done and it looks like you actually tried.
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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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