High Fructose Corn Syrup Free Ginger-Scallion Beef Skillet
Savory, gingery, and deeply satisfying, this beef skillet is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The marinade and sauce both lean on coconut aminos instead of conventional soy sauce, which means you sidestep the high fructose corn syrup and other additives that sneak into many bottled condiments and stir-fry sauces. Bone broth and a touch of apple cider vinegar give the sauce real depth, while arrowroot starch pulls it all together into a glossy, clingy coating that clings to every slice of beef. Fresh ginger shows up twice — grated into the marinade and sliced into matchsticks for the skillet — so the heat is layered and bright rather than one-note. Carrot matchsticks and scallions add color and a satisfying crunch that holds up even after a quick toss in the sauce. The high-heat sear on the flank steak is the move that makes this dish: a minute or two undisturbed in a screaming-hot pan builds that caramelized crust you just can't rush. Everything comes together fast, and the ingredient list is clean from start to finish.
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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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