Legume Free Ginger-Scallion Beef Skillet
Bold, aromatic, and ready in a single pan, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort involved. Thinly sliced steak gets a quick marinade of coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned, restaurant-quality sear right at home. Carrot matchsticks and scallions add crunch and sweetness, while the glossy sauce — built on bone broth, turmeric, and a touch of apple cider vinegar — ties everything together with real depth of flavor. For anyone navigating a legume-free lifestyle, soy sauce is often the first obstacle in Asian-inspired cooking, since it's brewed from soybeans. Here, coconut aminos step in seamlessly, delivering that same savory, slightly sweet umami punch without any legume-derived ingredients anywhere in the dish. The arrowroot starch slurry thickens the sauce beautifully, so there's no need for cornstarch or any bean-based thickener either. Every component is straightforward and clean, meaning you can scan the ingredient list with confidence and just get to cooking. Finish with a shower of thinly sliced scallion tops and serve immediately — this one does not like to wait.
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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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