Legume Free Beef and Broccoli Stir-Fry
Takeout-style beef and broccoli is one of those cravings that can feel impossible to satisfy when you're avoiding legumes, since traditional versions rely heavily on soy sauce ā a product made from soybeans. This recipe swaps in coconut aminos, which delivers that same savory, slightly sweet depth without any bean-based ingredients anywhere in the dish. Thinly sliced flank steak gets a quick marinade with ginger and arrowroot starch, which helps it sear up beautifully in a screaming-hot skillet with those irresistible caramelized edges. The broccoli gets its own turn in the pan first, coming out bright green and tender-crisp with just a hint of char that makes it so much better than steamed. Everything comes together in a glossy, ginger-garlic sauce thickened with arrowroot ā no cornstarch, no soy, no shortcuts that would sneak legumes back in. The whole thing is bold, satisfying, and genuinely hard to distinguish from your favorite restaurant order.
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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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