Soy Free Beef and Broccoli Stir-Fry

Total time50 min

Prep time20 min

Cook time15 min

5.0

(27)

Takeout-style beef and broccoli is one of those cravings that can feel completely off-limits once you realize how much traditional soy sauce dominates every version out there. This recipe swaps it entirely for coconut aminos, which delivers that same savory, slightly sweet depth without a drop of soy anywhere in the dish. Thin-sliced flank steak gets a quick marinade before hitting a screaming-hot skillet, building a proper sear and locking in all that ginger-garlic flavor. The broccoli gets its own turn in the pan so it comes out bright green and tender-crisp with just a little char on the edges — not soggy, not sad. A glossy sauce made with bone broth, apple cider vinegar, and a touch of turmeric pulls everything together and thickens beautifully thanks to arrowroot starch. The whole thing comes together in one skillet, and the result is genuinely better than most versions you'd order in. Scatter the scallions on top and serve it straight from the pan while the sauce is still shiny and clinging to every piece.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!