Emulsifier Free Ginger-Scallion Beef Skillet
Bright with fresh ginger, fragrant garlic, and a glossy sauce that clings to every tender slice of beef, this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. The combination of scallions and carrot matchsticks adds color and a satisfying crunch, while turmeric and apple cider vinegar give the sauce real depth without relying on any processed additives. That's exactly where this recipe shines for anyone avoiding emulsifiers — every single component is a whole or minimally processed ingredient, so there's nothing lurking in the sauce or the marinade that you didn't put there yourself. Coconut aminos stand in for conventional soy sauce and bring a gentle, savory sweetness, while arrowroot starch thickens the sauce to a beautiful, spoon-coating consistency without the need for any stabilizers or additives. Bone broth rounds out the base with richness that feels deeply satisfying. The high-heat sear on the beef is what makes this dish — that deeply browned crust develops in just a couple of minutes and locks in all the juicy flavor before everything comes together in the pan. Serve it straight from the skillet and let those dark green scallion tops do their thing as a fresh, punchy finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!