Seeds Free Ginger-Scallion Beef Skillet
This weeknight skillet is the kind of meal that makes your kitchen smell absolutely incredible — layers of fresh ginger, caramelized garlic, and savory coconut aminos hitting a screaming-hot pan all at once. Thinly sliced beef gets a quick marinade and a hard sear, locking in deep, browned flavor before it ever meets the sauce. The vegetables — tender carrot matchsticks and sweet, softened scallions — add color and a satisfying bite that keeps every forkful interesting. Navigating a seeds-free lifestyle can get tricky with stir-fry-style dishes, since sesame oil and sesame seeds show up constantly in sauces and finishing touches, but this recipe sidesteps all of that entirely. Coconut aminos carry the umami depth you'd expect from a soy-based sauce, and arrowroot starch thickens everything into a glossy, clingy coating without any hidden seed-derived ingredients. A splash of apple cider vinegar and a pinch of turmeric round out the sauce with brightness and warmth that feel genuinely complex. Finish it with those reserved dark green scallion tops and you've got a dish that looks and tastes like it took far more effort than it actually did.
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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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