Pistachio 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 involved. Thinly sliced steak 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. Carrot matchsticks and scallions add color and crunch, while the glossy sauce — built from bone broth, turmeric, and a touch of apple cider vinegar — ties everything together with warmth and just the right amount of savory depth. The arrowroot slurry is the secret weapon here, thickening the sauce into something that clings beautifully to every piece of beef without any starchy, gluey texture. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden nut-based oils or sauces to second-guess. It's the kind of dish you'll want to put on regular rotation, especially served over steamed rice or cauliflower rice to soak up every last drop of that glossy, ginger-forward sauce.
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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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