Macadamia 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, where it develops a deeply browned, caramelized crust in just a couple of minutes. Carrot matchsticks and scallions add color and crunch, while garlic and ginger matchsticks perfume the whole dish with that irresistible savory warmth. The glossy sauce — built from bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric — comes together fast and clings beautifully to every piece of beef and vegetable. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or second-guess what's hiding in a store-bought sauce packet. Finished with a scatter of fresh scallion greens, it's vibrant, satisfying, and completely free of tree nut concerns without sacrificing even a hint of flavor.
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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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