Gluten Free Ginger-Scallion Beef Skillet
This skillet dinner is bold, fragrant, and deeply satisfying — the kind of weeknight meal that tastes like it took far more effort than it actually did. Thinly sliced beef gets a quick marinade of coconut aminos and fresh ginger before hitting a screaming-hot pan, building that irresistible caramelized crust that makes stir-fry so craveable. The sauce layers bone broth, apple cider vinegar, turmeric, and a touch of arrowroot starch to create a glossy, clingy finish that coats every piece of beef and vegetable beautifully. Coconut aminos stand in for soy sauce throughout, which means the whole dish is naturally free of gluten without any awkward substitutions or specialty products that are hard to track down. Carrot matchsticks and scallions add color, crunch, and a little sweetness that balances the punchy ginger and garlic perfectly. Everything comes together in one pan in just a few steps, making cleanup as easy as the cooking itself. Serve it straight from the skillet and let those reserved dark green scallion tops do their thing on top — it's the finishing touch that makes it look as good as it tastes.
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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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