Citrus Free Ginger-Scallion Beef Skillet
This bold, aromatic skillet is everything a weeknight dinner should be — fast, deeply savory, and packed with layers of flavor from fresh ginger, garlic, and a generous bundle of scallions. The beef gets a quick sear over high heat that locks in a gorgeous crust before everything comes together in a glossy, turmeric-tinged sauce built on bone broth and coconut aminos. For anyone navigating a citrus-free lifestyle, Asian-inspired dishes can feel tricky since many sauces and marinades sneak in orange juice or lime for brightness — here, a small splash of apple cider vinegar does that job cleanly without any citrus in sight. Every ingredient in the marinade, sauce, and stir-fry is straightforward and easy to verify, so there's no guesswork at the grocery store. The carrots add a subtle sweetness and satisfying crunch that balances the heat of the ginger, while the scallions pull double duty as both a cooked vegetable and a fresh, punchy garnish. It comes together in one skillet with minimal cleanup, and the sauce is thick enough to beg for a bowl of steamed rice underneath it all.
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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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