Pistachio Free Beef and Broccoli Stir-Fry
Sizzling flank steak and crisp-tender broccoli come together in a glossy, deeply savory sauce that tastes like it took way more effort than it actually did. The marinade ā coconut aminos, fresh ginger, and a touch of arrowroot ā works fast to tenderize the beef and set you up for a serious sear, while the sauce layers in garlic, apple cider vinegar, and turmeric for a flavor that's bold without being heavy. Everything comes together in a single skillet over high heat, so you get those gorgeous charred edges on the broccoli and a beautifully browned crust on the steak. Tree nut allergies can make takeout-style dishes a real gamble, but every ingredient here is straightforward and easy to verify ā no mystery sauces, no shared-facility snack toppings, no surprises. The arrowroot-thickened sauce clings to every piece of beef and broccoli in the most satisfying way, finishing glossy and rich just like your favorite restaurant version. Scatter the scallions on top right before serving and get it to the table fast ā this one is best eaten immediately, straight from the pan.
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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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