Paraben Free Ginger-Scallion Beef Skillet
This sizzling skillet is everything a weeknight dinner should be — fast, deeply savory, and packed with bold aromatics that make the whole kitchen smell incredible. Fresh ginger appears twice, both grated into the marinade and sliced into delicate matchsticks for the stir-fry, so every bite carries that bright, warming heat. Coconut aminos stand in for conventional soy sauce throughout, delivering rich umami flavor without the additives and preservatives that make so many bottled condiments a concern for people keeping their ingredient lists clean. The sauce comes together with bone broth, apple cider vinegar, and a touch of turmeric, thickened naturally with arrowroot starch — no synthetic stabilizers or mystery thickeners in sight. Thinly sliced flank steak gets a hard sear over high heat, building that caramelized crust that makes restaurant-style beef so craveable, and the carrots and scallions add color and a satisfying crunch. Everything is cooked in coconut oil, keeping the fat source simple and the ingredient list refreshingly short. It comes together in one pan with straightforward steps, making it just as practical as it is delicious.
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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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