Paleo Ginger-Scallion Beef Skillet
Bold, fragrant, and ready in a single pan, this beef skillet hits every note you want from a weeknight stir-fry — savory, gingery, and just a little bright from a splash of apple cider vinegar. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned crust that makes the whole dish sing. Carrot matchsticks and scallions add color and crunch, while garlic and two forms of ginger — grated and sliced into matchsticks — layer the kind of aromatic depth that usually takes a lot more effort. The sauce comes together from bone broth, coconut aminos, and turmeric, thickened with arrowroot starch instead of cornstarch, so every component stays completely grain- and legume-free without any compromise on texture. Coconut aminos do the heavy lifting where soy sauce would normally live, delivering that umami backbone without the additives or soy that can make takeout-style dishes tricky to navigate. Everything comes together fast once your mise en place is set, so have your bowls prepped and your skillet hot before you start — this one moves quickly. It's the kind of meal that feels indulgent but is built entirely from whole, clean ingredients you can feel good about.
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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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