Chestnut Free Beef and Broccoli Stir-Fry
Tender slices of flank steak, charred-edged broccoli, and a glossy, garlicky sauce ā this stir-fry delivers the kind of bold, satisfying flavors that make takeout feel unnecessary. The marinade does real work here, coating the beef in coconut aminos, fresh ginger, and arrowroot starch so every bite is deeply savory and perfectly seared. Instead of soy sauce or store-bought stir-fry sauces that can hide unexpected ingredients, the sauce is built from scratch with coconut aminos, bone broth, apple cider vinegar, garlic, and a touch of turmeric ā clean, punchy, and completely transparent. Arrowroot starch pulls the sauce together into that glossy, restaurant-style coating without any grain-based thickeners in the mix. Cooking the broccoli and beef separately at high heat is the move that keeps everything from steaming into mush, giving you those slightly charred edges that make this dish genuinely craveable. A scatter of fresh scallions at the end adds a little brightness and color that makes the whole skillet look as good as it tastes. This one is weeknight-fast and crowd-pleasing enough to earn a permanent spot in the rotation.
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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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