MSG Free Ginger-Scallion Beef Skillet
This skillet is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Tender seared beef, sweet carrots, and punchy scallions come together in a glossy, ginger-forward sauce that clings to every bite. The real win here is the ingredient list — coconut aminos stand in for conventional soy sauce, delivering that deep, savory depth without any of the additives that make so many Asian-inspired dishes off-limits. Bone broth, apple cider vinegar, and a touch of turmeric round out the sauce with clean, real-food flavor that you can actually trace back to the jar or the ground. The arrowroot slurry thickens everything beautifully, so you get that restaurant-style glossy finish without reaching for anything processed or questionable. High heat and a quick sear are the keys to getting that gorgeous caramelized crust on the beef, so don't rush the pan and don't crowd it. Serve it straight from the skillet over rice or cauliflower rice and let those dark green scallion tops do their thing on top.
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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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