Lactose 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 impossible to satisfy when you're avoiding dairy, mostly because bottled sauces and restaurant versions are full of mystery ingredients. This version keeps things completely clean without sacrificing any of the glossy, savory depth you're after. Thin-sliced flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that caramelized sear that makes every bite satisfying. The sauce — built from coconut aminos, bone broth, apple cider vinegar, garlic, and a touch of turmeric — thickens beautifully thanks to arrowroot starch, giving you that glossy, clingy coating without a drop of dairy or cornstarch. Broccoli gets its own turn in the pan first so it comes out tender-crisp with a few charred edges, not soggy. Everything comes together in one skillet in a matter of minutes, and a scatter of fresh scallions at the end adds just the right brightness. It's the kind of weeknight dinner that genuinely tastes like you ordered in.

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!