Barley Free Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

Tender flank steak, crisp-charred broccoli, and a glossy, garlicky sauce — this stir-fry delivers the kind of bold, satisfying flavors that make it an instant weeknight staple. The secret weapon here is coconut aminos, which brings that deep, savory umami punch you'd expect from traditional soy sauce without any of the grain-based ingredients that can sneak barley into your kitchen. A touch of apple cider vinegar and fresh ginger in the sauce add brightness and warmth, while turmeric gives everything a beautiful golden hue. Arrowroot starch does the heavy lifting as a thickener, creating that restaurant-style glossy coating that clings to every piece of beef and broccoli. The high-heat sear on the steak and the quick char on the broccoli florets are what separate a great stir-fry from a mediocre one, so don't be shy about getting that skillet screaming hot. Everything comes together fast once you're at the stove, so having your sauce whisked and your ingredients prepped before you start cooking is the move. Finish with a scatter of fresh scallions and serve it straight from the pan while the sauce is still glossy and the broccoli still has its bite.

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Ingredients

4 servings

For the beef

1 ½ 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

⅓ 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
½ tsp turmeric

For the stir-fry

4 cups broccoli florets (about 1 medium head)
3 tbsp coconut oil, divided
3 scallions, thinly sliced
½ 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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