Pecan Free Ginger-Scallion Beef Skillet
Bold, fragrant, and ready in one pan, this ginger-scallion beef skillet delivers the kind of deeply savory weeknight dinner that feels far more impressive than the effort involved. Thinly sliced beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, where it develops a gorgeous sear in just a couple of minutes. Carrot matchsticks and scallions add color and crunch, while garlic and ginger matchsticks bloom in coconut oil until they're golden and impossibly fragrant. The glossy sauce — built from bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric — comes together fast and clings to every piece of beef and vegetable. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects: no nut oils, no nut-based sauces, and no ingredient that could sneak in cross-contact risk the way some stir-fry shortcuts do. Everything here is straightforward pantry and produce, so you can cook with confidence and focus on getting that sauce perfectly thick and glossy. Pile it over rice or eat it straight from the skillet — either way, those reserved dark green scallion tops on top make it look like you really know what you're doing.
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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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