Hazelnut Free Ginger-Scallion Beef Skillet
This sizzling skillet dinner is everything a weeknight meal should be — fast, deeply savory, and packed with bold aromatics that make the whole kitchen smell incredible. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot pan, building that irresistible caramelized crust that makes stir-fry so satisfying. Carrot matchsticks and scallions add color and crunch, while the glossy sauce — built from bone broth, turmeric, and a touch of apple cider vinegar — ties everything together with a warm, slightly tangy depth. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your dinner. Coconut aminos stand in beautifully for soy-based sauces, delivering that umami punch without any of the usual store-bought concerns. The arrowroot slurry gives the sauce a silky, restaurant-quality finish that clings to every piece of beef and vegetable. Serve it straight from the skillet and don't skip those dark green scallion tops — they add a fresh, sharp bite that pulls the whole dish together.
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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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