Dairy Free Ginger-Scallion Beef Skillet
This bold, aromatic skillet is everything you want in a weeknight stir-fry — tender seared beef, crisp carrot matchsticks, and a punchy ginger-scallion base that fills the kitchen with an incredible fragrance from the very first sizzle. The sauce comes together with bone broth, coconut aminos, a splash of apple cider vinegar, and a touch of turmeric, creating a glossy, savory coating that clings to every slice of beef without a drop of butter or cream in sight. Coconut aminos do the heavy lifting in both the marinade and the sauce, delivering that deep, umami-rich flavor you'd expect from a classic stir-fry without any soy or dairy to worry about. The arrowroot slurry thickens everything beautifully, so the sauce has that restaurant-quality sheen that makes the whole dish look as good as it tastes. Cooking the beef in batches over high heat is the real secret here — you get a proper sear and that slightly caramelized crust rather than a steamed, gray disappointment. Fresh ginger shows up twice, once grated into the marinade and once sliced into matchsticks for the skillet, so the heat and brightness build in layers rather than landing all at once. Pile it over rice or cauliflower rice and finish with those reserved dark green scallion tops for a dish that genuinely earns a spot in the regular rotation.
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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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