Artificial Food Coloring Free Beef and Broccoli Stir-Fry
Takeout-style beef and broccoli is one of those cravings that can be genuinely hard to satisfy when you're avoiding artificial dyes and additives, since bottled sauces and restaurant versions are often loaded with both. This version builds all that savory, glossy flavor from scratch using coconut aminos, fresh ginger, garlic, and a touch of apple cider vinegar ā nothing synthetic, nothing suspicious. The golden warmth in the sauce comes from turmeric, a real ingredient doing real work, while arrowroot starch gives you that silky, restaurant-quality coating without any mystery thickeners. Flank steak gets a quick marinade before hitting a screaming-hot skillet, so you get beautifully seared, tender beef with charred broccoli edges that make the whole dish feel like it came from somewhere much fancier than your stovetop. Everything comes together fast once the prep is done, so this is weeknight-friendly without cutting any corners on flavor. Scatter the scallions on top and serve it immediately ā the sauce is glossy, the broccoli is bright green, and it's genuinely hard to believe there's no takeout container involved.
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Learn more āIngredients
4 servings
For the beef
- 1 Ā½ lb flank steak, sliced thin against the grain
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tbsp arrowroot starch
For the sauce
- ā cup coconut aminos
- 2 tbsp bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp arrowroot starch
- Ā½ tsp turmeric
For the stir-fry
- 4 cups broccoli florets (about 1 medium head)
- 3 tbsp coconut oil, divided
- 3 scallions, thinly sliced
- Ā½ tsp salt, plus more to taste
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tbsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, whisk together the sauce ingredients in a small bowl: 1/3 cup coconut aminos, bone broth, apple cider vinegar, 1 tbsp grated ginger, minced garlic, 1 tsp arrowroot starch, and turmeric until smooth and no lumps remain. Set aside.
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