Gelatin Free Ginger-Scallion Beef Skillet
Bright with fresh ginger, fragrant garlic, and a glossy sauce that clings to every slice of seared beef, this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. The marinade uses coconut aminos and arrowroot starch to tenderize and coat the beef before it ever hits the pan, setting you up for that deeply browned, restaurant-quality sear at home. Carrot matchsticks and scallions add crunch and color, while turmeric and apple cider vinegar give the sauce a subtle complexity that keeps you going back for another bite. For anyone navigating a gelatin-free lifestyle, sauces and store-bought broths can be a minefield — but every ingredient here is straightforward and easy to verify, including the bone broth that forms the base of the pan sauce. The arrowroot slurry thickens everything beautifully without any animal-derived setting agents, so the sauce stays clean and glossy rather than gummy or heavy. It all comes together in one skillet, which means less cleanup and more time enjoying a bowl of something genuinely delicious.
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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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