Walnut Free Ginger-Scallion Beef Skillet
This bold, fragrant skillet is the kind of weeknight dinner that makes the whole kitchen smell incredible — layers of fresh ginger, caramelized garlic, and sweet scallions building into something that tastes far more complex than the effort involved. Thinly sliced beef gets a quick marinade in coconut aminos and grated ginger before hitting a screaming-hot pan, developing that deeply browned, restaurant-style sear that makes every bite satisfying. The sauce comes together with bone broth, a splash of apple cider vinegar, and a touch of turmeric, thickened with arrowroot starch into a glossy, clingy coating that pulls everything together beautifully. Carrot matchsticks add just enough crunch and color to round out the dish without stealing the show. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and walnut-derived ingredients from start to finish — no substitutions needed, no label-reading anxiety. Every component is straightforward and easy to source, so you can focus on the cooking rather than the ingredient detective work. Serve it straight from the skillet with the reserved dark green scallion tops scattered over the top for a fresh, punchy finish.
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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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