Peanut Free Ginger-Scallion Beef Skillet
Bold, aromatic, and ready in a single pan, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thinly sliced steak gets a quick marinade of coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it develops a deep, caramelized sear that's hard to beat. Carrot matchsticks and scallions bring color and crunch, while garlic and ginger matchsticks bloom in the pan for that unmistakable savory fragrance. The sauce — built from bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric — comes together in under a minute and clings beautifully to every piece of beef and vegetable. For anyone navigating peanut allergies, this recipe is a genuine win: the entire dish relies on whole, straightforward ingredients with no nut-based oils, pastes, or sauces anywhere in sight. Coconut aminos do the heavy lifting in place of traditional soy-based condiments, delivering that savory, slightly sweet depth without any of the usual label-reading stress. Serve it straight from the skillet over rice or cauliflower rice and finish with those reserved dark green scallion tops for a dish that looks as good as it tastes.
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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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