Xanthan Gum Free Beef and Broccoli Stir-Fry
Tender flank steak and crisp-charred broccoli come together in a glossy, garlicky sauce that tastes like it came from your favorite takeout spot ā except you made it entirely from scratch. The sauce gets its silky, clingy texture from arrowroot starch rather than any gum-based thickener, so every bite is coated in that rich, savory goodness without a drop of xanthan gum in sight. Coconut aminos stand in for soy sauce and bring a deep, slightly sweet umami flavor, while fresh ginger, garlic, apple cider vinegar, and a touch of turmeric round out a sauce that's genuinely complex. The trick to getting that restaurant-style sear is a screaming-hot skillet and resisting the urge to stir too soon ā let the beef develop a proper crust before you flip it. Cooking the broccoli separately first means it stays bright green and tender-crisp instead of going soggy in the sauce. Once everything comes back together in the pan, the arrowroot thickens the sauce fast and beautifully, so keep an eye on it and pull it off the heat the moment it turns glossy. Finished with a scatter of fresh scallions, this is a weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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