Mushroom Free Beef and Broccoli Stir-Fry
Tender flank steak and crisp-charred broccoli come together in a glossy, garlicky sauce that tastes like your favorite takeout order ā only better, because you made it yourself. The marinade of coconut aminos, fresh ginger, and arrowroot starch does serious work here, locking in flavor and helping the beef develop a gorgeous sear in a screaming-hot skillet. Many bottled stir-fry sauces sneak in mushroom extract or mushroom-based umami boosters, so making the sauce from scratch with coconut aminos, bone broth, and apple cider vinegar keeps everything clean and completely worry-free. The turmeric adds a warm, earthy depth that rounds out the whole dish without overpowering the bright ginger and garlic. Cooking the broccoli separately first means it stays vivid green and tender-crisp rather than turning soggy when the sauce hits the pan ā a small step that makes a big difference. Arrowroot starch thickens the sauce fast and gives it that restaurant-style glossy finish that clings to every piece of beef and every floret. Finish with a scatter of fresh scallions and dinner is on the table before you'd even have time to place a delivery 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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