Citric Acid 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 citric acid, since bottled sauces and marinades are notorious for sneaking it in under vague ingredient labels. This version builds every layer of flavor from scratch using coconut aminos, fresh ginger, garlic, and a splash of apple cider vinegar, so you know exactly what's in the bowl. Thin-sliced flank steak gets a quick marinade before hitting a screaming-hot skillet, giving you those beautifully seared, caramelized edges that make the dish feel genuinely restaurant-worthy. The broccoli is cooked separately over high heat until it picks up a little char while staying tender-crisp ā no soggy florets here. A glossy, ginger-forward sauce ties everything together, thickened naturally with arrowroot starch so it clings to every piece of beef and broccoli without any additives. Scallions scattered over the top at the end add a fresh, mild bite that rounds out the whole dish. Serve it straight from the pan while the sauce is still glossy and everything is piping hot.
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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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