Hazelnut Free Beef and Broccoli Stir-Fry
Tender flank steak and crisp-charred broccoli come together in a glossy, deeply savory sauce that tastes like it took way more effort than it actually did. The marinade ā coconut aminos, fresh ginger, and arrowroot starch ā gives the beef a silky coating that sears up beautifully in a screaming-hot skillet. That same arrowroot magic works in the sauce, thickening it quickly into a glossy, restaurant-style finish without any cornstarch or mystery thickeners. Coconut aminos stand in for soy sauce throughout, delivering that rich umami depth while keeping the ingredient list clean and tree-nut-free from start to finish. A hit of apple cider vinegar and turmeric in the sauce adds brightness and warmth that makes the whole dish feel layered and complex. Scallions scattered on top at the end bring a fresh, sharp contrast to all that savory richness. This one is weeknight-fast but impressive enough to put on the table for company.
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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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