Carrageenan Free Beef and Broccoli Stir-Fry
Takeout-style beef and broccoli is one of those cravings that can be surprisingly hard to satisfy when you're avoiding carrageenan, since many bottled sauces and store-bought broths sneak it in as a thickener or stabilizer. This version keeps everything clean by building the sauce from scratch with coconut aminos, bone broth, apple cider vinegar, fresh ginger, and garlic ā bold, savory flavors that don't need any additives to taste incredible. Arrowroot starch does the thickening work here, giving the sauce that glossy, clingy texture you want coating every piece of beef and broccoli. Flank steak sliced thin against the grain and seared over high heat in coconut oil gets beautifully browned edges and stays tender throughout. The broccoli gets its own turn in the hot pan first, coming out bright green with just a little char ā nothing soggy about it. A hit of turmeric adds warmth and a gorgeous golden hue to the sauce without overpowering the ginger and garlic. Finished with fresh scallions and served straight from the skillet, this is weeknight dinner that genuinely competes with your favorite restaurant order.
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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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