Yeast Free Ginger-Scallion Beef Skillet
Bold, aromatic, and deeply satisfying, this ginger-scallion beef skillet delivers the kind of takeout-style flavor that feels like a treat on any weeknight. The combination of fresh ginger matchsticks, sliced garlic, and bright scallions hitting a screaming-hot pan creates layers of fragrance that make the whole kitchen smell incredible. For anyone navigating a yeast-free lifestyle, soy sauce is often an immediate red flag — but this recipe sidesteps that entirely by using coconut aminos, which bring that same savory depth without any fermented grain concerns. Apple cider vinegar adds a gentle brightness to the sauce, and bone broth gives it a rich, glossy body that clings beautifully to every slice of seared beef. Arrowroot starch does the thickening work here, so the sauce comes together quickly and cleanly without any flour or starch that might sneak in hidden ingredients. The carrots add just enough color and crunch to round out the skillet into a complete, balanced meal. Serve it straight from the pan 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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