Soy Free Ginger-Scallion Beef Skillet
This bold, aromatic skillet dinner delivers everything you want from a weeknight stir-fry — seared beef, tender-crisp carrots, and layers of ginger and scallion in a glossy, savory sauce. The secret weapon here is coconut aminos, which brings that deep, umami-rich flavor you'd expect from a classic soy-based sauce without a drop of soy in sight. It's the kind of swap that works so seamlessly you'd never know anything was different. The sauce comes together with bone broth, apple cider vinegar, and a touch of turmeric, giving it real depth and a beautiful golden color. Arrowroot starch pulls double duty — first in the marinade to help the beef sear up beautifully, then in a quick slurry that thickens the sauce to a glossy, coat-everything consistency. High heat and a single-layer sear are the moves that make the beef taste like it came out of a restaurant wok rather than a home kitchen. Pile it over rice or cauliflower rice and finish with those reserved dark green scallion tops for a dish that looks as good as it tastes.
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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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