Capsaicin Free Beef and Broccoli Stir-Fry
Takeout-style beef and broccoli is one of those cravings that can feel completely off-limits when you're avoiding capsaicin, since most versions lean hard on chili oil, red pepper flakes, or spicy sauces hiding in the bottle. This version delivers all the savory, glossy satisfaction of the original without a single heat-bearing ingredient in sight. Thin-sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deep, caramelized sear that makes the dish feel genuinely restaurant-worthy. The sauce ā built from coconut aminos, bone broth, apple cider vinegar, garlic, and a touch of turmeric ā thickens into a glossy, umami-rich coating that clings to every piece of beef and broccoli. Arrowroot starch does the thickening work here, so the sauce comes together fast and stays silky rather than gluey. The broccoli gets its own turn in the pan first, picking up a little char and staying tender-crisp instead of turning soggy when the sauce goes in. Finished with fresh scallions and served straight from the skillet, this is the kind of weeknight dinner that makes you wonder why you ever ordered delivery.
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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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