Gelatin Free Beef and Broccoli Stir-Fry
Tender slices of flank steak, crisp-edged broccoli, and a glossy, garlicky sauce ā this stir-fry hits every note you want from a takeout-style dinner, all made from scratch in your own skillet. Many bottled stir-fry sauces and restaurant versions rely on gelatin-based additives or thickeners that can sneak in without much fanfare, so making it at home puts you firmly in control. Here, arrowroot starch does the thickening work beautifully, giving the sauce that satisfying, clingy texture without any animal-derived gelling agents. Coconut aminos bring a deep, savory backbone, while fresh ginger, garlic, and a splash of apple cider vinegar layer in brightness and complexity. The technique matters too ā searing the beef in batches over high heat locks in a proper crust, and charring the broccoli before it goes back into the sauce keeps it from turning soggy. Everything comes together in one pan, and the whole process moves fast once you're set up, so have your ingredients prepped and ready before the heat goes on. Finish it with a scatter of fresh scallions and serve it straight from the skillet while the sauce is still glossy and 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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