Macadamia Free Beef and Broccoli Stir-Fry
Sizzling flank steak, crisp-tender broccoli, and a glossy, garlicky sauce ā this stir-fry delivers the kind of bold, satisfying flavors that make takeout feel completely unnecessary. The beef gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned, restaurant-style sear right at home. Arrowroot starch does double duty here, first tenderizing the meat and then thickening the sauce into a beautifully glossy coating that clings to every piece of beef and broccoli. Coconut aminos bring a rich, savory depth without any soy, and the addition of apple cider vinegar and turmeric gives the sauce a brightness and warmth that feels genuinely complex. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor. Scatter the scallions on top and serve it straight from the pan while everything is still hot and glossy ā this one does not wait around.
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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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