Wheat Free Ginger-Scallion Beef Skillet
This skillet is a weeknight powerhouse — bold ginger heat, sweet caramelized scallions, and deeply seared beef all pulled together by a glossy, savory sauce. The whole dish comes together in one pan with a handful of clean, straightforward ingredients, making it as practical as it is satisfying. Soy sauce is the usual go-to in a stir-fry like this, but coconut aminos step in seamlessly here, delivering that same umami depth without any wheat or gluten concerns. Arrowroot starch handles the thickening duties in both the marinade and the sauce, so the beef gets a beautiful sear and the final glaze clings to every piece without a trace of flour. The carrot matchsticks and scallions add crunch, color, and a little sweetness that balances the ginger and apple cider vinegar perfectly. Serve it straight from the skillet over rice or cauliflower rice and finish with those reserved dark green scallion tops — they make the whole plate look like it came from a restaurant.
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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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