Nitrate & Nitrite Free Ginger-Scallion Beef Skillet
Bright, bold, and built entirely from whole-food ingredients, this ginger-scallion beef skillet is the kind of weeknight dinner that tastes like it took far more effort than it actually did. Thinly sliced beef gets a quick marinade of coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned, restaurant-style sear right at home. Coconut aminos stand in for conventional soy sauce throughout the entire dish — a smart swap that keeps things clean since traditional soy-based sauces and many store-bought condiments can harbor hidden additives you'd rather avoid. The sauce comes together with bone broth, apple cider vinegar, turmeric, and a touch of arrowroot starch for a glossy, savory finish that clings to every piece of beef and vegetable. Carrot matchsticks and scallions add color, crunch, and a little sweetness that balances the warm heat of the fresh ginger perfectly. Every single ingredient in this recipe is straightforward and unprocessed, so you can cook with total confidence about what's actually going into the pan. Serve it straight from the skillet with those reserved dark green scallion tops scattered over the top and dinner is genuinely done.
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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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