Seed Oil Free Beef and Broccoli Stir-Fry
Takeout-style beef and broccoli is one of those dishes that sounds simple but almost always hides a problem ingredient ā namely, the industrial vegetable or canola oil used to cook it. This version swaps all of that out for coconut oil, which handles the screaming-hot skillet beautifully and adds a subtle richness without any of the refined oil baggage. Flank steak gets a quick marinade in coconut aminos and fresh ginger before hitting the pan, building deep, savory flavor from ingredients you can actually feel good about. The sauce comes together with bone broth, apple cider vinegar, garlic, and a touch of turmeric, thickened naturally with arrowroot starch for that glossy, restaurant-quality finish. The broccoli gets cooked separately over high heat so it stays bright green and tender-crisp with a few charred edges ā no soggy florets here. Everything comes together in one skillet in a matter of minutes, making this a genuinely weeknight-friendly meal that doesn't ask you to compromise. Serve it straight from the pan while the sauce is still glossy and the scallions are fresh on top.
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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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