Rye Free Ginger-Scallion Beef Skillet

Total time30 min

Prep time15 min

Cook time15 min

Bright with fresh ginger, sweet scallions, and a glossy sauce that clings to every slice of seared beef, this skillet dinner is the kind of weeknight meal that feels far more impressive than the effort it takes. The marinade leans on coconut aminos and arrowroot starch instead of any grain-based thickeners or soy sauce, so the whole dish stays completely free of rye and related grains without sacrificing a single drop of savory depth. Searing the flank steak in batches over high heat is the move here — you get that deeply browned, almost caramelized crust that makes the beef genuinely crave-worthy rather than just cooked through. Carrot matchsticks and scallion pieces add color and a satisfying bite, while turmeric and apple cider vinegar give the bone broth sauce a subtle warmth and brightness you won't expect. The arrowroot slurry pulls everything together into a sauce that's silky and restaurant-quality, no wheat flour or rye-based starch required. It comes together in one skillet from start to finish, which means less cleanup and more time enjoying a bowl of something seriously good.

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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