Shellfish Free Beef and Broccoli Stir-Fry

Tender flank steak and crisp-charred broccoli come together in a glossy, deeply savory sauce that tastes like it took way more effort than it actually did. The marinade — coconut aminos, fresh ginger, and a touch of arrowroot — starts building flavor before the beef even hits the pan, and that quick high-heat sear locks in a gorgeous brown crust. Traditional stir-fry sauces often sneak in oyster sauce or other shellfish-derived ingredients, but this version keeps things completely clean with coconut aminos, bone broth, apple cider vinegar, garlic, and a warm hint of turmeric. The arrowroot does double duty, tenderizing the beef during the marinade and then thickening the sauce into that glossy, restaurant-style finish you want clinging to every piece. Cooking the broccoli separately first means you get those slightly charred edges and a tender-crisp bite rather than soggy florets drowning in sauce. A scatter of fresh scallions at the end adds a little brightness and color that makes the whole dish look as good as it tastes. This is the kind of weeknight dinner that earns a permanent spot in the rotation.

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