Rice Free Ginger-Scallion Beef Skillet
This sizzling skillet is everything you want from a weeknight stir-fry — tender seared beef, crisp carrot matchsticks, and a punchy ginger-scallion base that fills the kitchen with an incredible aroma the moment it hits the pan. The sauce comes together from bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric, building layers of savory, slightly tangy flavor without a single grain in sight. Arrowroot starch does the heavy lifting as a thickener, giving the sauce that glossy, restaurant-quality finish that clings to every slice of beef. For anyone navigating a grain-free lifestyle, the usual challenge with Asian-inspired dishes is finding swaps that don't feel like compromises — this one genuinely doesn't. Coconut aminos stand in for soy sauce seamlessly, and the natural sweetness of the scallions and carrots rounds out the dish so nothing feels missing. The high-heat sear on the flank steak is the real secret here: letting it sit undisturbed in a screaming-hot skillet builds a deep brown crust that adds richness the sauce then amplifies. Serve it straight from the pan while everything is glossy and hot, finished with those thin dark green scallion slices on top for a little freshness and color.
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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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