Xanthan Gum Free Ginger-Scallion Beef Skillet
Bright with fresh ginger, fragrant garlic, and a glossy savory sauce, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thinly sliced steak gets a quick marinade in coconut aminos and grated ginger before hitting a screaming-hot pan, building that deeply browned, restaurant-style sear right at home. The sauce comes together with bone broth, a splash of apple cider vinegar, and a touch of turmeric — and it's thickened entirely with arrowroot starch, so there's no xanthan gum anywhere in sight. That matters more than it might seem, because so many stir-fry sauces and store-bought thickeners sneak it in, making scratch cooking the only reliable way to stay clear of it. Carrot matchsticks and scallions add crunch and color, while the slurry pulls everything into a glossy, clingy sauce that coats every piece of beef beautifully. Serve it straight from the skillet with the reserved scallion greens scattered on top, and dinner is done.
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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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