Honey Free Ginger-Scallion Beef Skillet
So many takeout-style beef dishes sneak in sweeteners — honey, hoisin, or sugary marinades — making them a minefield if you're avoiding added sweeteners entirely. This skillet keeps every drop of flavor coming from real, whole ingredients instead. Coconut aminos bring that savory, slightly rich depth you'd expect from a soy-based sauce, while fresh ginger in two forms — grated into the marinade and sliced into matchsticks for the stir-fry — layers heat and brightness throughout the dish. Garlic, turmeric, apple cider vinegar, and bone broth round out a sauce that tastes complex and deeply satisfying without a single drop of sweetener in sight. The arrowroot slurry pulls everything together into a glossy, clingy coating that makes each bite of seared flank steak absolutely irresistible. Carrot matchsticks and scallions add color, crunch, and freshness, so the whole skillet feels vibrant and restaurant-worthy. Get it on the table fast — this one is best served the moment it comes off the heat.
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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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