Cinnamon Free Beef and Broccoli Stir-Fry
Tender flank steak and crisp-charred broccoli come together in a glossy, savory sauce that tastes like it came from your favorite takeout spot ā except you made it entirely from scratch. The marinade relies on coconut aminos and fresh ginger to build deep, umami-forward flavor without any of the spice blends that so often sneak cinnamon into Asian-inspired dishes. That same vigilance carries through to the sauce, where garlic, turmeric, apple cider vinegar, and bone broth do all the heavy lifting, creating something rich and complex with zero warm spice risk. Searing the beef in batches over high heat is the move here ā it gives you those caramelized edges that make every bite satisfying rather than just saucy. The arrowroot starch pulls double duty, first tenderizing the beef during its quick marinade, then thickening the sauce into that glossy, restaurant-style finish. Scallions scattered over the top at the end add a fresh, mild bite that ties everything together beautifully. This is the kind of weeknight dinner that feels indulgent but comes together with nothing more than a hot skillet and a little confidence.
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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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