Eggless Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

Tender slices of flank steak, crisp-charred broccoli, and a glossy, garlicky sauce — this stir-fry hits every note you want from a takeout-style dinner, all made in one skillet at home. The marinade does serious work here, coating the beef in coconut aminos, fresh ginger, and arrowroot starch so every slice comes out deeply savory and beautifully seared. Coconut aminos stand in for traditional soy sauce throughout, giving the dish that rich, umami-forward depth without any of the additives that can sneak into bottled stir-fry sauces. A touch of apple cider vinegar and turmeric in the sauce adds brightness and warmth that makes the whole thing taste layered and intentional, not thrown together. The arrowroot starch pulls double duty — tenderizing the meat during the marinade and then thickening the sauce into that glossy, restaurant-style finish once it hits the hot pan. High heat is the real secret: getting the broccoli charred at the edges and the beef properly seared makes all the difference between a soggy stir-fry and one that genuinely delivers. Finish with fresh scallions and serve immediately for a weeknight dinner that feels like a real treat.

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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.

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