Red Meat Allergy Friendly Ginger-Scallion Beef Skillet

Total time30 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Ginger-Scallion Beef Skillet

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, thinly sliced against the grain
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
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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