Citric Acid Free Ginger-Scallion Beef Skillet
Fragrant ginger, sweet scallions, and deeply seared beef come together in a glossy, savory skillet that tastes like your favorite takeout — only better, and completely made from scratch. The marinade uses coconut aminos and fresh grated ginger to build bold umami flavor without any of the acidic additives that can sneak into bottled sauces and condiments. For anyone navigating a citric acid restriction, that kind of label anxiety is real, and this recipe sidesteps it entirely by relying on whole, recognizable ingredients from start to finish. The sauce gets its depth from bone broth, a touch of apple cider vinegar, and turmeric, then thickens beautifully with an arrowroot slurry so every piece of beef ends up glossy and coated. Carrot matchsticks and scallion pieces add color and a satisfying crunch that keeps the dish feeling fresh rather than heavy. The technique is straightforward — a hot skillet, a quick sear, and a fast stir-fry — so dinner comes together in one pan without a lot of fuss. Serve it straight from the skillet and let those dark green scallion tops do their thing as a bright, punchy garnish.
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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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