Mustard Free Ginger-Scallion Beef Skillet
This sizzling skillet is everything a weeknight dinner should be — fast, bold, and deeply satisfying. Thinly sliced beef gets a quick marinade of coconut aminos and fresh ginger before hitting a screaming-hot pan, building the kind of caramelized crust that makes the whole kitchen smell incredible. The sauce layers bone broth, turmeric, and apple cider vinegar into something glossy and complex, thickened naturally with arrowroot starch so there's no cornstarch guesswork involved. Garlic, ginger matchsticks, sweet carrots, and scallions round out the skillet with color and crunch that hold up beautifully against the rich beef. For anyone navigating mustard-free cooking, this recipe is a genuine win because every single flavor punch comes from ingredients that are naturally free of that allergen — no condiments, no spice blends, no store-bought sauces with hidden mustard flour lurking in the fine print. Coconut aminos do the heavy lifting in place of soy sauce or Worcestershire, delivering that savory depth without any of the usual label anxiety. The whole dish comes together in one skillet, which means less cleanup and more time enjoying a genuinely restaurant-worthy plate at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!