Dairy Free Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

Takeout-style beef and broccoli is one of those cravings that can feel off-limits when you're avoiding dairy, but this version delivers every bit of that glossy, savory satisfaction without a drop of it. Thinly sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building the kind of caramelized sear that makes the whole dish sing. The sauce — built on coconut aminos, bone broth, apple cider vinegar, garlic, and a touch of turmeric — thickens beautifully thanks to arrowroot starch, giving you that restaurant-quality gloss with zero mystery ingredients. Broccoli gets its own turn in the pan first, coming out bright green and tender-crisp with just enough char on the edges to add depth. Everything comes together in the final toss, with the sauce coating every piece of beef and every floret in a way that feels almost too good to be this straightforward. A scatter of fresh scallions at the end adds a little pop of color and bite. This is the kind of weeknight dinner that makes you wonder why you ever bothered with the takeout container in the first place.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 ½ 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

⅓ 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
½ tsp turmeric

For the stir-fry

4 cups broccoli florets (about 1 medium head)
3 tbsp coconut oil, divided
3 scallions, thinly sliced
½ 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!