Whole 30 Ginger-Scallion Beef Skillet
Bold, aromatic, and deeply satisfying, this beef skillet brings together fresh ginger, garlic, and scallions in a way that feels genuinely restaurant-worthy on a weeknight. The marinade of coconut aminos and grated ginger tenderizes the beef before it ever hits the pan, so every bite is flavorful all the way through. Coconut aminos stand in for soy sauce seamlessly here, delivering that savory, slightly sweet depth without any of the off-plan ingredients that make takeout a hard pass. The sauce gets its glossy, clingy texture from an arrowroot slurry rather than cornstarch, and bone broth adds a richness that makes the whole skillet taste like it simmered for hours. Carrot matchsticks and scallions give you real vegetable substance alongside the beef, so this is a complete, colorful meal in a single pan. A pinch of turmeric in the sauce adds a warm, earthy undertone that ties everything together beautifully. Serve it straight from the skillet and finish with those reserved dark green scallion tops — they make the whole dish look 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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