Sesame Free Ginger-Scallion Beef Skillet
This skillet is the kind of weeknight dinner that feels like a takeout order you'd actually be proud of — bold ginger heat, caramelized garlic, tender beef, and a glossy sauce that clings to every bite. The real trick here is the high-heat sear, which builds a deep, savory crust on the flank steak before the vegetables even hit the pan. Coconut aminos stand in for traditional soy-based sauces, delivering that rich, umami-forward depth without any wheat or sesame in the mix — a combination that shows up constantly in stir-fry recipes and can be genuinely hard to avoid. The sauce gets its body from an arrowroot slurry rather than any thickener that might carry hidden allergens, and bone broth adds a savory backbone that makes the whole thing taste like it simmered for hours. Carrot matchsticks and scallions bring color and a little sweetness, while fresh ginger in two forms — grated into the marinade and sliced into matchsticks for the skillet — layers the flavor in a way that feels intentional and restaurant-worthy. Everything comes together in one pan in the time it takes to scroll through a delivery app, and the garnish of dark scallion greens on top makes it look genuinely beautiful on the table.
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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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