Brazil Nut Free Beef and Broccoli Stir-Fry
Tender flank steak and crisp-charred broccoli come together in a glossy, garlicky sauce that tastes like it came from your favorite takeout spot ā except you made it entirely from scratch. The marinade does serious work here, coating the thinly sliced beef in coconut aminos and fresh ginger before it ever hits the pan, which means every bite is deeply savory and full of flavor. A quick high-heat sear gives the steak that satisfying caramelized edge, while the broccoli gets just enough char to stay interesting without going soft. The sauce ā built on coconut aminos, bone broth, apple cider vinegar, and a touch of turmeric ā thickens beautifully thanks to arrowroot starch, clinging to everything in that glossy, restaurant-style way. For anyone navigating tree nut allergies or sensitivities, this recipe is completely free of brazil nuts and any ingredients that could sneak them in; every component is straightforward and easy to verify. Coconut oil handles all the cooking fat duties, keeping things clean and consistent from start to finish. Serve it straight from the skillet with scallions scattered on top and dinner is done.
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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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