Oats Free Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

Tender slices of flank steak, crisp-charred broccoli, and a glossy, garlicky sauce — this stir-fry delivers the kind of bold, satisfying flavors that make takeout feel completely unnecessary. The marinade does real work here, coating the beef in coconut aminos, fresh ginger, and arrowroot starch so every slice comes out deeply savory and beautifully seared. Coconut aminos stand in for traditional soy sauce throughout, which means the whole dish is naturally free from grain-based additives that can sneak into bottled sauces and store-bought stir-fry kits. The sauce gets its body from arrowroot starch rather than any grain-derived thickener, so it cooks down into that glossy, restaurant-style coating without any compromise. High heat is the real secret — a screaming-hot skillet gives the broccoli those irresistible charred edges and keeps the beef from steaming instead of searing. Sliced scallions scattered over the top at the end add a fresh, bright finish that pulls the whole bowl together. This one is weeknight-fast and genuinely impressive.

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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.

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