Gut Friendly Ginger-Scallion Beef Skillet
This skillet is the kind of weeknight dinner that looks and smells like it took serious effort — but it comes together fast and leaves you feeling genuinely good after eating it. The beef is marinated in coconut aminos and fresh ginger, seared hard for deep caramelized flavor, then tossed back into a glossy sauce built on bone broth, turmeric, and apple cider vinegar. Every ingredient in that sauce pulls its weight for digestive support: bone broth brings gut-nourishing gelatin, ginger shows up twice for good reason, and turmeric adds its warm, earthy depth alongside a touch of brightness from the vinegar. Coconut aminos stand in for soy sauce throughout, keeping the dish free from common irritants without sacrificing that savory, umami-rich backbone. The carrots and scallions get just enough time in the pan to soften while holding a satisfying bite, so nothing feels heavy or hard to digest. Arrowroot starch thickens the sauce into something silky and cling-worthy without any grain-based thickeners. It's bold, warming, and genuinely craveable — the kind of recipe that makes eating with intention feel less like a compromise and more like a serious upgrade.
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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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